White Chocolate Cranberry Cookies

Ingredient List

3/4 C Unsalted Butter

3/4 C Brown Sugar

1/4 C Sugar (or coconut sugar)

1 Large Egg

2 Tsp. Vanilla

2 C Flour

2 Tsp. Cornstarch

1 Tsp. Baking Soda

1/2 Tsp. Salt

1 C Dried Cranberries

1 1/2 C White Chocolate Chips

I think there are very few things that beat out cookies in my list of favorite foods. I LOVE COOKIES! These White Chocolate Cranberry Cookies are fresh and light. They are absolutely FANTASTIC! Here is how I made them.

First I take 3/4 Cup of UNsalted Butter, 3/4 Cup of Brown Sugar (I used the Truvia brand), 1/4 Cup of Coconut Sugar (or you can use regular white sugar), 1 large egg and 2 Teaspoons of Vanilla. Blend them until they are light and airy!

In a separate bowl I mix 2 Cups of Flour, 2 Teaspoons of Cornstarch, 1 Teaspoon Baking Soda, and 1/2 teaspoon of salt. I whisk these ingredients together.

Now blend the dry ingredients into the wet ingredients.

Let me take a minute to talk to you about my favorite cranberries. These orange flavored cranberries really take any dessert to the next level of wonderfulness! I add 1 cup of these cranberries and 1 1/2 cups of white chocolate chips to the cookie dough. Place the dough in the fridge (covered with foil or plastic wrap) for 2 hours – 2 days.

After the dough has chilled place the dough in 1 1/2 tablespoon heaps on a silicon baking mat on a cookie sheet. You could also use parchment paper if you do not own baking mats. Bake the cookies for10-12 minutes at 350 degrees, or until the cookies are gently golden.

After the cookies are baked, I transfer the cookies onto a towel that has wax paper on top. This is my favorite way of cooling cookies.

This dough is great to place in the freezer for 3 months and take the cookies out as you need them. No need to thaw the dough. I am sure these cookies will bless any and all that eat them.