Friday Feedbag: Mixing Things Up


The holidays are always heavy with tradition, but ever now and then, something shiny and new comes along and joins the fold. I ran across this cookie recipe about a decade ago, and they’ve become an annual treat. The original recipe called for twice as much white sugar and brandy instead of vanilla, so feel free to switch it up if you like.

(And yes, I am fully aware that white chocolate is not actually chocolate!)

White Chocolate Cranberry Cookies  

½ cup butter, softened
½ cup packed brown sugar
¼ cup white sugar
1 egg
½ tablespoon vanilla
1½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup sweetened dried cranberries

Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes. For best results, take out while still slightly doughy. Allow cookies to cool for 1 minute on cookie sheets before transferring to wire racks to cool completely. Makes about 2 dozen cookies.

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