Cranberry White Chocolate Christmas Cookies

• Vegetarian

• Produce

  • 1 cup Cranberries, dried

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tsp Baking soda
  • 2 tsp Brandy or vanilla extract
  • 1/2 cup Brown sugar, packed dark
  • 2 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 2 cups King arthur all-purpose flour
  • 1/2 tsp Salt
  • 1 cup White chocolate chips

• Dairy

  • 3/4 cup Butter, unsalted

Found on dadwhats4dinner.com

Description

Ingredients

• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp brandy or vanilla extract
• 2 cups King Arthur all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

Directions

• Using a stand mixer fitted with paddle attachment, cream butter for one minute on medium high speed until completely smooth.
• Add the sugars and mix on medium high until creamy.
• Scrape down the sides of the bowl and add the egg and brandy. Beat on high speed for 30 seconds.
• In a separate bowl, whisk together the flour, cornstarch, baking soda and salt until combined.
• With the mixer on low speed, slowly add the dry ingredients into the wet ingredients. Mix until combined.
• Add the dried cranberries and white chocolate chips; mix on low for a few seconds until evenly mixed.
• Wrap dough in plastic wrap and chill in the refrigerator.
• The dough needs to chill for at least 2 hours and up to 2 days.
• When ready to make pre-heat the oven or 350°F and remove cookie dough from the fridge
• As the oven heats allow to sit at room temperature for at least 10 minutes or longer if in the fridge for more than two hours.
• Line two large baking sheets with parchment paper.
• Scoop about 1 tbsp of dough and roll into balls.
• Place 8 - 10 on each baking sheet.
• Bake in batches for 8-10 minutes, until barely golden brown around the edges.
• The cookies will look extremely soft when you remove them from the oven.
• Allow to cool for 5 minutes on the cookie sheet.
• Transfer to cooling rack to cool completely.