Recipe: Cranberry and White Chocolate Chip Cookies

Cranberry and white chocolate chip cookies. These are so good. Have you ever had Starbuck’s Cranberry Bliss Bars? When I worked at Starbucks, back when I was 18, I feel in love with these bars. They’re so good and they taste like the winter holidays. Well, I baked up these cookies this past winter and they’re too good not to share. Let’s bake up!

Ingredients

• 2 cups of gluten free flour
• 1 teaspoon of baking soda
• 2 teaspoon of corn starch
• 1/2 cup of white sugar
• a packed 1/2 cup of brown sugar
• 1 cup of salted butter
• 2 eggs
• 1 tablespoon of vanilla
• 3/4 of a cup of dried cranberries
• 1 cup of white chocolate chips

First, gather all of your ingredients. The butter should be at room temperature and set the oven to 350 degrees.

Then, sift the flour, baking soda and the corn starch together and set aside.

Next, cream the butter, vanilla and the two sugars together – I usually do this for at least 5-7 minutes. Add in the eggs one at a time. Then, add in the dry ingredients 1/2 a cup at a time and mix as little as possible. Add the dried cranberries and white chocolate chips last.

Roll the dough into 1 inch balls and then flatten on a silicone lined baking sheet.

Bake at 350 degrees for 12-14 minutes. Then, let them cool for a few moments and eat up.

They’re chewy, sweet, and are perfect with a cup of tea. Plus, they freeze really well. Back in December I made about 36 of these and froze half for Christmas. They were just perfect on the 25th.

Done – a quick, easy, and almost foolproof cookie recipe that’ll win over the crowds.

Thanks for stopping by and happy baking! Eat up and enjoy the upcoming weekend.