Monday. Morning. Cold. Gray. Wintery-mix. All words that I do not like, but that unfortunately are a reality right now. So I think we need some cookies to brighten up this dismal day! It is definitely a cookies for breakfast kind of Monday morning, don’t you think? Well I have the perfect recipe for you – white chocolate cranberry cookies! Dried cranberries = fruit = breakfast food, right?
I can’t get enough Christmas recipes this month, like these butter cookies or these gingerbread doughnuts. The list of things I want to bake is pages long. There just aren’t enough days in the month! But these cookies were high on my list, so they were one of the first things that I baked in December.
There is just something about the combo of white chocolate and cranberries that reminds me of the Christmas season. For one, the colors are perfect, dark red and white. And then the flavor – cranberries are definitely a holiday flavor, and their tartness pairs so well with white chocolate.
These cookies are nice and soft, my favorite texture in a cookie. They are so easy to make because you do not have to chill the dough. Just mix everything up and bake them. I love that, especially this time of year when I want to bake a million things but when there also seems to be a million things going on.
I hope you all have a happy Monday. And if it isn’t so happy, well then have a cookie (or two) and that will surely brighten your day!
White Chocolate Cranberry Cookies
Yield: 18 cookies
½ cup unsalted butter, at room temperature
½ cup sugar
½ cup light brown sugar
1 large egg
2 teaspoons vanilla
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup dried cranberries
¾ cup white chocolate chips
Preheat oven to 350 degrees F
In a large bowl, beat butter, sugar, and brown sugar until light and fluffy, about 4 minutes. Add the egg and beat until thoroughly incorporated. Mix in the vanilla.
In a medium bowl, whisk together flour, baking soda, and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the cranberries and white chocolate chips.
Scoop the dough in 2 tablespoon mounds and place on a cookie sheet about 2 inches apart. Bake for 10 – 12 minutes, until pale golden brown. If the cookies appear to be too thick and puffy, press on them slightly with a spatula. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.