The Christmas cookie bonanza starts December first. We drag out all of Mommy’s old cookbooks and cooking magazines and we spread them out on the living room floor and turn on the Charlie Brown Christmas album. No Christmas music is allowed in our house until December first. I don’t remember whose rule this is, but we abide by it. Kitty keeps a list of which cookies we’re definitely doing and which ones we’re maybe doing. There are a few perennials. My dad loves pecan crescents, so those are a must. Sugar cookies, because those are a given. Snickerdoodles for Kitty, molasses cookies for Margot, cowgirl cookies for me. White chocolate cranberry are Josh’s favorite.
To All The Boys I’ve Loved Before, Jenny Han
I have yet to find a year where the month of the December is not stressful. There’s still so much I want to do yet Christmas is coming in just under 9 days. To keeps things as simple as possible, I find cookies are the easiest things I can do in the kitchen during these hectic times and thankfully, To All The Boys I’ve Loved Before, really allows me to do that with all the cookies that have mentioned in the book.
This recipe for white chocolate cranberry was Josh’s favorite. If you get a bar of white chocoalte and chop it yourself, that would be even better but unfortunately I only have white chocoalte chips at the time. The recipe, however, is still fantastic is comes from the Baking Illustrated cookbook with a few adjustments. I hope your enjoy it!
To All The Boys I've Loved Before: White Chocolate Cranberry Cookies
Ingredients
- 2 cups all purpose flour 10 5/8 oz
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 tbsp unsalted butter, melted 1 1/2 sticks
- 1 cup packed brown sugar 7 oz
- 1/2 cup granulated sugar 3 1/2 oz
- 1 large whole egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat the oven to 325F. Line a baking sheet with a silpat or parchment and set aside.
- In a bowl, mix together the flour, baking soda, and salt. Set aside. In a stand mixer, mix together the melted butter and sugars until thoroughly combined, 4 minutes on medium speed.
- Add the egg, yolk, and vanilla on medium speed until well combined.
- Add the dry ingredients in two to three additions on low speed. Mix just until it comes together. Add the white chocolate and cranberries and pule together until mixed.
- Scoop of dough into equal pieces by using a large portion scoop. Place them evenly spaced on the prepared baking sheet and bake until edges are lightly golden brown, about 15 minutes.
