Hey there, cookie lovers!
Are you in the mood for something festive? I’ve got a treat you won’t want to miss!
Today, I’m sharing my go-to recipe for Christmas cookies with white chips.
These cookies are soft, sweet, and perfect for the holiday season.
Plus, they make your kitchen smell incredible!
So, grab your apron, and let’s spread some holiday cheer with these delicious cookies!
Preparation Time | 30-60 minutes |
Cooking Time | 11-12 minutes |
Total Time | 1-4 days (including chilling time) |
Level of Difficulty | Medium |
Ingredients
- 12 tablespoons (3/4 cup, 170g) unsalted butter, softened
- 3/4 cup packed brown sugar (150g, light or dark)
- 1/4 cup granulated sugar (50g)
- 1 large egg, at room temperature
- 2 teaspoons vanilla essence
- 2 cups all-purpose flour (250g, properly measured)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips (135g), plus extra for topping
- 1 cup dried cranberries (140g), plus extra for topping
Step 1: Prepare Wet Ingredients
In a large bowl, using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes.
Add the egg and vanilla extract, then beat again to combine.
Make sure to scrape down the sides and bottom of the bowl as needed to ensure everything is well mixed.
Step 2: Combine Dry Ingredients and Mix with Wet Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until fully combined.
The resulting cookie dough will be soft and thick.
On low speed, add the white chocolate chips and dried cranberries until evenly distributed.
Cover the dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days.
Chilling the dough is essential to prevent the cookies from over-spreading.
Step 3: Prepare Dough for Baking
Remove the cookie dough from the refrigerator.
If it has chilled for more than 3-4 hours, allow the dough to sit at room temperature for about 30 minutes to make it easier to scoop and roll.
Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
Step 4: Scoop and Arrange Cookie Dough
As the oven preheats, scoop and roll about 1.5 tablespoons of dough into balls.
The dough may be slightly crumbly but will come together as you work it with your hands.
Arrange the dough balls 3 inches apart on the prepared baking sheets.
Step 5: Bake and Cool Cookies
Bake the cookies for 11-12 minutes or until they are lightly browned around the edges.
The centers will still look soft.
If the cookies didn’t spread much, lightly bang the baking sheets on the counter a couple of times while the cookies are still warm.
This will help them stretch and deflate.
Step 6: Add Finishing Touches and Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes.
During this time, you can press extra white chocolate chips and dried cranberries into the warm tops if desired.
This is optional and mainly for a more appealing look.
After 5 minutes, transfer the cookies to a wire rack to cool completely.
The cookies will stay fresh when covered at room temperature for up to 1 week.