Baking and blogging is my creative outlet and the way I relax and let go. Most of the time no one bothers me *cough Jacob/Henry cough* and I'm able bake, catch up on my DVR shows and do my thing. It's great.
Thankfully this weekend I took some time for myself and made a few fabulous desserts which means I'll have new blogs posts for you! Yea!!
And with that I give you White Chocolate Cranberry Cookies. I made these for Cinco de Mayo, which doesn't make much sense, but I wanted these cookies so I made them.
They are soft, chewy and packed with cranberries and white chocolate. They are definitely one of my fav cookies. You have to give them a try.
White Chocolate Cranberry Cookies
*Cookie dough does need to refrigerate for 1 hour; plan ahead.
Cookies
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
Frosting
1 (8 oz.) cream cheese, room temperature (MUST be at room temp)
1/2 cup white chocolate chips, melted in the microwave or double-boiler
1 teaspoon vanilla extract
2 cups powdered sugar
Final Touch
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted in the microwave or double-boiler (optional)
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer on medium-high, beat the butter and sugars together until light and fluffy (about 2 minutes). Add in the eggs one at a time, beating in between each. With the mixer on low, gradually add the dry ingredients. Increase speed and mix until all is combined. Stir in the white chocolate chips and cranberries, do not over mix.
Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a baking mat. Using a cookie scoop, drop dough onto prepared cookie sheets keeping them at least 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Allow cookies to cool on the pan for 3-5 minutes before transferring to a cooling rack.
Allow cookies to cool completely before frosting.
In the bowl of an electric mixer on medium, beat together the cream cheese and melted white chocolate until combined. (If cream cheese is not at room temperature it can harden and not combine with the chocolate.) Add in the vanilla and mix until combined. With the mixer on low, gradually add the powdered sugar. Mix for another 2-3 minutes, scraping down the sides of the bowl occasionally. Add additional powered sugar to thicken or, if needed, add a tablespoon of milk to thin.
Frost each cookie and top with chopped dried cranberries. For an extra touch, drizzle white chocolate over each cookie.
Store in an airtight container. Makes about 4 dozen cookies.
Source: Gimmie Some Oven
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