I loved to bake as a child, and I was pretty good at it too (or that’s what my mother told me so that she wouldn’t have to do any baking herself). Whether or not I’m good is subjective, so if you guys make this yourself I guess you can let me know. It's important to remember that love is the most important ingredient when you are making cookies. I wholeheartedly agree that the more you enjoy yourself and take the time to get the recipe right the better your baked goods taste, and I put lots of love into my baking! Sorry I sugar coated that. (If you have better cookie puns please LMK.)
One of my neighbors is an excellent baker and she used to drop off fresh-baked cookies at our house for the holidays. (Actually, our whole neighborhood exchanges gifts and gets together just because--we’re that suburb--but it’s nice to live next-door to people you can call your friends.) My family and I loved her cookies so much that I asked her to teach me how she makes them, and she obliged. I don’t think my baking skills are as good as hers, but I did learn a few helpful tricks that have elevated my cookie game since then.
These cookies are my mother’s favorite so whenever I make them I have her in mind. This time though, Chloe requested these cookies, so they were for her and my Mom. Do I even need to give you Chloe’s rating this time? She requested it by name, so 11/10 for our majesty, Chloe.
Even though it has been hotter than Hades and it doesn’t quite feel like Fall yet, nobody said you can’t start making Fall treats, right? The recipe is essentially a sugar cookie with extra goodies baked into it. While sugar cookies are tasty when they are plain, these are elevated by the contrast between the sweetness of the cranberries and the tartness of the orange zest. They’re deliciously simple and it’s sure to be a crowd pleaser (or a personal pleaser—no judgement, just respect).
Cranberry, Orange, and White Chocolate Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 24 cookies
Ingredients
2 ¾ cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup butter, softened
1 ½ cup sugar
2 teaspoons orange zest
1 egg
½ teaspoon vanilla
½ cup dried cranberries
½ cup sweetened coconut flakes
1 bag white chocolate chips
Directions
Preheat oven to 350F and line a baking sheet with parchment (or save the environment and use some silicone baking mats, baker’s choice).
Combine the flour, salt, baking soda and baking powder in a separate bowl and set that aside.
Weather using a stand mixer or whisking by hand, cream together the butter and sugar on a medium speed until the ingredients have lightened in color and have a creamy consistency.
Add the egg, vanilla and orange zest to the mixture and cream together.
Next, add the flour mixture to your wet mixture. It’s best to do this all at once and begin the mixer on its slowest speed, taking care to turn the mixer off after the ingredients have just come together. Over mixing cookies at this stage in their preparation can lead to a cake-y consistency.
Then add in the cranberries, coconut, and white chocolate by carefully folding the ingredients into your cookie batter.
Optionally, chill the cookies in the fridge for 1 hour before baking. Doing this will allow your butter to set back up and create fluffier cookies. If you like your cookies flat, or you just don’t care, then by all means, skip this step (I won’t judge you).
Using your best judgement, spoon 2 tablespoons of batter onto your prepared cookie sheet, leaving about 2 inches of space in between each cookie, and bake them for 12-14 minutes.
Let the cookies rest on the baking sheet for 5 minutes and then transfer them to a cooling rack.
Pin It!
Comments