December 1st means Christmas is officially acceptable to be celebrated in all entities! Which means bring on the Christmas cookies, hot chocolate and Christmas movies on every night.
The idea for these cookies popped in my head last week and I immediately started doing research to craft the recipe. I love the signature cranberry and white chocolate combo and it's v festive. The dough base is similar to chocolate chip cookies but I added lots of cinnamon and nutmeg to give them a seasonal spice!
Cranberry & White Chocolate Christmas Cookies
yields 2 dozen
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
3 1/4 cup flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup dried cranberries (reserving a little)
4 oz or 1 cup white chocolate bar, chopped (reserving a little)
Preheat your over to 350 degrees. Line cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer beat butter and sugars together. Add eggs and vanilla until combined, scraping the sides as needed. In a large mixing bowl whisk flour, baking soda, cinnamon, nutmeg and salt. Slowly add your dry ingredients to the wet ingredients.
Stir in the dried cranberries and white chocolate. Make sure and reserve a little bit of the cranberries and white chocolate. I'll explain why. Form golf ball size balls of dough and place 2 inches apart on a cookie sheet. Don't over crowd the pan. I got 8 on each sheet.
Now for the reserved cranberries and chocolate. The key to a pretty cookie is topping them with a few of the ingredients inside the cookie. I chopped up the cranberries and topped each ball of dough with a few pieces of each.
Bake for 8-10 minutes until the edges are just lightly browned.
I'm headed to Dallas later today for the OU vs. TCU Big XII championship game. These are name Christmas cookies, but there crimson and creme esthetic are making them a perfect game day treat too!
Boomer Sooner & Merry Christmas!