White Chocolate Chip Cranberry Cookies

Happy hump day everyone! 
We’re halfway through the week and less than a week until Christmas. 
Thankfully there is still plenty of time to fit in some holiday baking though and I’ve got a great recipe to share with you today! These White Chocolate Chip Cranberry Cookies are super simple, they’re festive, and really delicious. 
Now normally, this is not the type of cookie I’d go for. 
 I’m not a huge fan of white chocolate…or fruit in my cookies for that matter. However, as much as I love more elaborate recipes like sugar cookie cutouts with homemade icing, cookies like that are so time-consuming. Which is fine if you have all day…but let’s face it, time is a scarce commodity this time of year! At the same time, it’s fun to make something a little more special than normal chocolate chip cookies which is why these cookies are the perfect alternative. The tart cranberries and sweet white chocolate chips pair really well together, plus the color combination looks so pretty! 
Also, these cookies have a secret ingredient that makes them wonderfully soft–cornstarch! I’ve seen recipes all over Pinterest saying the addition of a little cornstarch makes for the best chocolate chip cookies, but I had never tried it out. These cookies had such a great puffy texture, so now I’m definitely eager to try out this chocolate chip recipe soon!  
White Chocolate Chip Cranberry Cookies
makes approximately 2.5 dozen

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle
attachment, cream the butter and sugars together on medium speed until
fluffy and light in color. Mix in egg and vanilla.  Scrape down the
sides as needed.  On low speed, mix in flour, cornstarch, baking soda
and salt.  Stir in white chocolate chips & dried cranberries. Chill
dough (covered) for 30 minutes or up to 3 days.
Preheat oven to 350F.  Drop balls of dough (1.5 tablespoons each)
onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9
minutes, until barely golden brown around the edges.  Do NOT cook them
longer than 9 minutes.   Remove and let cool for 5-10 minutes on the
cookie sheet.  Transfer to cooling rack.
*Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches.
 These would be perfect for a holiday cookie exchange (I actually made them for Natasha’s party this past weekend!) and they’re wonderful with a cup of coffee (who says cookies aren’t breakfast food?!) or a cold glass of milk. Definitely give them a try! 
 Finally, in case you missed my post on Monday, I’m currently in the running against three other bloggers in the Online Shoes Monthly Shoe Styling Contest! We each had to pair an outfit with a pair of Sorel boots and now it’s up to YOU to choose the winner! Voting is really easy, all you have to do is just click the button under my picture. Plus, just for voting you can enter to win the same pair of boots for yourself! The contest started Monday and goes until Dec. 28th…I’d SO appreciate your vote! I’m paired up against bloggers (all of whom I actually followed before the contest…I swear, blogging seems like such a small world sometimes!) that have wayyy bigger followings than I do, so I’d definitely appreciate your support…and I’d love at least not to come in last 🙂
Thanks in advance!! Have a fabulous Wednesday, friends! Xoxo