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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂


Print Recipe
WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside. 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined. 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.  Let them sit a few minutes to cool before removing.

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


Print Recipe
PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.