Soft-Baked White Chocolate Chip Cranberry Cookies.

Perfectly soft and thick white chocolate cranberry cookies. One of my favorite flavor combinations ever!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by sallysbakingaddiction.com

Thanksgiving turkey is leaving me completely stuffed, but in my world… there is always room for another cookie.  Especially a cookie that is so ultra soft, it tastes like a famous Mrs. Fields cookie or a Pepperidge Farm soft-baked cookie.

Overloaded with white chocolate chips and tangy dried cranberries, I’d like to say… come to mama you gorgeous softie!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by sallysbakingaddiction.com

A spin-off of my Perfect Chocolate Chip Cookies, today’s cookie stands the true cookie test: remaining ultra-soft, even the next day.

What’s my secret? Cornstarch!  Yes, cornstarch.

Making your baked cookies soft, thick, and chewy has never been easier.  Add a touch of cornstarch to your cookie dough and prepared to be amazed.  Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture.  The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.

Look at how puffy it made my chocolate chip cookies!

Soft-Baked Chocolate Chip Cookies | sallysbakingaddiction.com

Mixing cornstarch with all-purpose flour will give you cake flour; cake flour is a much softer flour than regular.  The lack of high gluten content in cake flour makes the texture of your cakes and pastries much lighter.

While there is no cake flour in these cookies, you are getting the same soft-effect by mixing cornstarch with all-purpose flour. Moving along…

I adore white chocolate in cookies around the holidays. Well, I adore white chocolate cookies any time of year… but they are a favorite add-in when I’m doing my holiday baking.  Dried cranberries give the cookies a bright festive color and provide a tart flavor burst in each bite.  A soft cookie with a tangy punch of flavor. I like it!

White chocolate and dried cranberries are an impeccable combination, and these cookies are LOADED with both.  Told ya, I am a sucker for super chunky cookies.

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by sallysbakingaddiction.com

Most important about this cookie recipe is the baking time. You must watch the cookies closely – I didn’t even leave the kitchen as they baked. Take the cookies out of the oven at a precise 8 or 9 minutes. The cookies will appear soft and undone in the centers, but will eventually firm up as they set.  Allow the cookies to cool for 5-10 minutes on the baking sheet after you remove them from the oven.

Also important in this cookie recipe is the use of dark brown sugar instead of light brown sugar. I swear by dark brown sugar in my oatmeal cookies – it gives the cookies a more chewy texture, less crispy texture. Light vs dark brown sugar is mostly interchangeable in dessert recipes.  But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor.

I know I sound like a broken record, but I just love dark brown sugar in cookies!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by sallysbakingaddiction.com

Fresh out of the oven, these cookies are incredibly gooey – each bite will literally melt in your mouth.  I brought them into work and they disappeared within 30 minutes. At 9am in the morning!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by sallysbakingaddiction.com

Trust me, these cookies are irresistible!

PrintPrint

Soft-Baked White Chocolate Cranberry Cookies

Soft, thick, and puffy white chocolate chip cranberry cookies. The cornstarch is the secret!

Yield: 2 - 2.5 dozen

Ingredients:

  • 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries

Directions:

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries  mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Some more favorite cookie recipes for ya:

Dark Chocolate Mounds Bar Cookies

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Soft-Baked Funfetti Sugar Cookies

Soft-Baked Funfetti Sugar Cookies

 

Brown Butter Pretzel M&M Cookies

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Soft Gingersnap Molasses Cookies

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White Chocolate Cranberry Cookies

 

 

   

199 Responses to “Soft-Baked White Chocolate Chip Cranberry Cookies.”

  1. #
    61
    Ashposted November 26, 2013 at 10:19 am

    I tried this recipe last night, they took a while to set and they were a bit grease. Do you know a remedy for that? Did I do something wonky?

    Reply

    • Sallyreplied on November 26th, 2013 at 10:26 am

      Hmm. Are you sure you used the correct amount of butter? 1.5 sticks? While I prefer these cookies slightly under baked for a soft texture, you could try keeping them in for 1-2 minutes longer.

      Reply

      • Ashreplied on November 26th, 2013 at 11:42 am

        Now that I think about it!!! I realize I used a whole cup of butter! To be fair, I was trying to watch the show Dexter and bake at the same time. Obviously not a good idea. However, despite these over buttered cookies slight greasy-ness, I added a carmalized white chocolate ganache and they still tasted good! But I will for sure try this recipe again!

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    Kimposted November 27, 2013 at 11:00 am

    Have loved browsing through here… your recipes look amazing and just in time for Christmas. Cheers!

    Reply

  3. #
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    Lisa B.posted November 30, 2013 at 5:04 am

    awesome! made dough last night, baked today. used my stoneware with no parchment and convection bake…turned out wonderful. thanks for the super recipes with pictures. I love the pictures.

    Reply

    • Sallyreplied on November 30th, 2013 at 8:13 am

      These are one of my favorite cookies ever. So happy you love them. Thanks Lisa!

      Reply

  4. #
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    jamie leeposted December 9, 2013 at 6:40 am

    Hey Sally! Thanks for all the amazing recipes! Can this cookie dough be made ahead of time and frozen? I’m gearing up for some holiday baking and wanted to get ahead in some areas. Can most cookie dough be frozen and baked when ready?

    Reply

    • Sallyreplied on December 9th, 2013 at 8:05 am

      Yep! As mentioned in the recipe – “Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.”

      Reply

      • jamie leereplied on December 9th, 2013 at 10:11 am

        Oh my goodness! Sorry that I didn’t see that! That’s what happens at 6:30 in the morning I guess. Thank you so much! So obsessed with you and your blog! :)

  5. #
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    Leeposted December 16, 2013 at 11:05 am

    I made the dough up last night exactly as directed and chilled overnight… 350 degrees on parchment paper for 8 minutes… they spread very thin and ran together. I left them in balls. Any suggestions? The flavor is excellent and even thin they were still soft.

    Reply

    • Sallyreplied on December 17th, 2013 at 2:42 pm

      Hi Lee. A few things that leads to cookies spreading:

      Are you at high altitude? Are you using a silicone baking mat? Are you appropriately measuring your flour? Spoon and level: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/

      What type of flour are you using (King arthur brand’s higher protein content reduces spread.) Are you using more butter than indicated (use precisely 3/4 cup / 1.5 sticks)? Was your dough sticky when rolling? Make sure you chill it and that it is very firm when going into the oven.

      Reply

  6. #
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    Jennaposted December 16, 2013 at 6:45 pm

    Can’t wait to make these cookies for an exchange party! I’ve never baked cookies with dried cranberries before, but other recipes I browsed suggested rehydrating the berries in warm water for 10-15 minutes. Have you ever tried that? I’m just wondering what sort of difference it makes in taste/texture! Happy baking!!

    Reply

    • Sallyreplied on December 16th, 2013 at 8:00 pm

      Hey Jenna! I’ve never done that before, so I’m not much help. I just used dried.

      Reply

  7. #
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    Meganposted December 17, 2013 at 5:46 am

    Sally, these are so wonderful! They came out so soft and delicious. Thank you so much! I also made the cake batter cookie dough which I might roll into balls and freeze tonight and bake up later this week. I can’t wait. Your blog is now my go-to for baking. It’s tough deciding what to make next!

    Reply

    • Sallyreplied on December 17th, 2013 at 9:55 am

      Megan, I know what you mean when you say it’s tough to decide what to bake next. I am always full of new ideas, plus there are so many existing recipes on my blog that I want to make all the time too. Including these cookies! Freezing the cake batter cookie dough into balls is a great time saver. I do it all the time!

      Reply

  8. #
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    Lailaaposted December 19, 2013 at 2:23 am

    Sally

    I love these cookies! I’m wondering if you have you ever made these as a bar instead of a cookie? i want to try that, do you have any suggestions?

    Reply

    • Sallyreplied on December 19th, 2013 at 2:34 pm

      Hi Lailaa! Actually I have! One day last year, I think. I can’t remember the baking time exactly. But use a 8×8 or 9×9 square baking pan and bake for at least 30 minutes at 350F degrees. Rotate the pan every 10 minutes or so to ensure even baking.

      Reply

  9. #
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    Melanieposted December 24, 2013 at 6:02 pm

    Hi Sally i just have white chocolate chips will this still work?

    Reply

    • Sallyreplied on December 25th, 2013 at 7:02 am

      Yes, you may cut out the dried cranberries completely.

      Reply

  10. #
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    ashleyposted December 29, 2013 at 7:25 pm

    Just made these and they are delish! My boyfriend isn’t big on sweets, but he had 4 already. They’re not the kind of cookie to give you a stomach ache if you eat too many, thank goodness. They’re really wholesome and yummy. Thanks for sharing!:)

    Reply

    • Sallyreplied on December 30th, 2013 at 12:29 pm

      Glad you both love them Ashley! Sounds like you may be making them often for your boyfriend. :)

      Reply

  11. #
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    amandaposted January 17, 2014 at 11:07 am

    I love baking, and trying new recipes. My husband kept hinting for me to try to bake white chocolate cranberry cookies. I tried this recipe and shocked how delicious these cookies were. They were so soft. Going to try your chocolate chip recipe next. Thanks a bunch!!

    Reply

    • Sallyreplied on January 17th, 2014 at 7:27 pm

      Amanda, I’m glad to read that tonight. Thanks for reporting back. These are truly a favorite cookie recipe of mine.

      Reply

  12. #
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    Carolineposted April 6, 2014 at 1:43 pm

    Oh. My. God. I don’t usually comment, but these cookies are honestly the BEST cookies I have ever had. I made two batches the other night – one following the recipe, and the other, adding macadamia nuts (1/2c, cut chocolate chips and cranberries to 1/2c each). I still can’t decide which I like better! The cornstarch really makes the cookie perfect. Truly amazing, and I can’t wait to try some of your other recipes!!! This is now my go-to cookie recipe for special occasions, and also my go-to base recipe for other flavors! Thank you for sharing!

    Reply

  13. #
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    feliciaposted April 17, 2014 at 4:39 pm

    Hi Sally, I have a quick question, I leave my flour in the refrigerator so is it OK if my flour is cold when I go to bake? Thank you for your time

    Reply

    • Sallyreplied on April 17th, 2014 at 7:58 pm

      Yes, that’s fine.

      Reply

      • feliciareplied on April 18th, 2014 at 11:07 am

        OK great:-) I made the the white chocolate cranberry cookies, I let the dough sit in the refrigerator over night, so now I have to run to the store to get parchment paper. I’ll let you know how they turn out:-)

  14. #
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    Biancaposted May 5, 2014 at 6:10 pm

    If I wanted to add macadamia nuts will it be the same amount as the cranberries and chocolate

    Reply

    • Sallyreplied on May 5th, 2014 at 7:45 pm

      Yes. Enjoy!

      Reply

  15. #
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    Ameliaposted June 10, 2014 at 1:45 am

    Just made these tonight- AMAZING. Next time I’ll make it a bit healthier and use whole wheat flour + less butter. Thanks!

    Reply

  16. #
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    Julieposted June 14, 2014 at 11:23 am

    Best cookie recipe. Ever. Would totally love to ship them to my bf deployed.

    Do you have any suggestions on how to get them there still as soft and fluffy as when you first bake them?

    Shipments take about 1.5 to 2 weeks.

    Reply

    • Sallyreplied on June 14th, 2014 at 12:51 pm

      Place a piece of bread in the same baggie/container as the cookies. The cookies stay soft, the bread gets hard.

      Reply

  17. #
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    chericeposted July 6, 2014 at 10:34 pm

    I’ve made something similar to these before but it called for a little orange extract/juice/peel. The bright citrus flavor added to the super sweet white chocolate and the tart cranberries made an amazing combination! Haven’t tried this recipe yet but it looks amazing. I will be adding that orange though ;) word of advise for the woman shipping them overseas: use real orange, not the extract. I made some for my brother while he was in Afghanistan and by the time they reached him they smelled like a cheap bottle of whiskey because of the high alcohol content in extracts. He was actually in trouble at first because his CO smelled alcohol from the closed box and thought I was smuggling liquor to him. When they discovered it was cookies he laughed, but they had to throw them away!

    Reply

  18. #
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    Mateaposted August 23, 2014 at 8:22 am

    White chocolate and dried cranberries go hand-in-hand!

    Reply

  19. #
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    Julia Marieposted September 18, 2014 at 2:34 am

    Very Good recipe!

    Reply

  20. #
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    Pamposted September 18, 2014 at 8:18 pm

    Hi! I just finished making these. (I haven’t baked them yet). At the top you say ” I recommend chilling, but do what your schedule allows” At the bottom you say that chilling is mandatory. Right now they are in fridge, but was wondering if they really need to be in there.
    Thanks,
    Pam
    p.s. the dough tastes great

    Reply

    • Sallyreplied on September 19th, 2014 at 10:47 am

      Hi Pam! Whoops! Sorry about that – I just reformatted this recipe into a new recipe design. I recommend chilling this cookie dough.

      Reply

  21. #
    81
    Sarahposted September 24, 2014 at 3:55 pm

    Hi Sally! I’ve made several of your recipes and, like a terrible person, I always forget to leave a comment about how they were. Maybe because they’re always good and I’m busy stuffing my face for 5 hours after I make them.

    Anyway, I have made this recipe a million times and every. single. time. I make them I get asked for the recipe and everyone who eats them absolutely loves them.

    I’m definitely going to try to comment on all the recipes of yours that I make because I think it’s important to recognize it and it’s my tiny way of saying “thank you” for posting great recipes :).

    Reply

    • Sallyreplied on September 25th, 2014 at 2:20 pm

      Thank you Sarah. Thank you for taking the time to leave this comment. And for making my recipes. And for all the comments you will leave in the future. I love reading them. Every single one. Thank you!

      Reply

  22. #
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    presa1200posted September 29, 2014 at 10:14 am

    True, darker sugar means more molasses and that is what makes the cookies chewy. More white sugar means crispier.

    Reply

  23. #
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    Freek Holvietposted October 5, 2014 at 5:10 am

    Hey Sally, I have a question. Will the recipe also work with regular chocolate? I really love the cookes, but my wife doesn’t like white chocolate…

    Reply

    • Sallyreplied on October 12th, 2014 at 8:58 pm

      Regular chocolate chips would be just fine.

      Reply

  24. #
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    Deniseposted October 9, 2014 at 5:37 pm

    This recipe sounds amazing can’t wait to try them!!

    Reply

  25. #
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    Amandaposted October 23, 2014 at 11:16 pm

    Hi Sally! I wanted to say that these cookies are/were (being devoured right now) delicious. They did not spread very much at all and we’re perfectly puffy, with just the right crispness on the outside and fluffy on the inside. My husband ate half a dozen in 15 minutes. I thought they were not going to turn out right, because I did not chill my dough. It did not seem to have an effect on the baking process at all. I even halved the sugars, replaced white with dark chocolate, used salted butter, omitted the added salt, used half whole wheat and they tasted amazing. Thank you for sharing this recipe. You satisfied this pregnant lady’s donut craving with a semi healthy cookie. I look forward to trying your other recipes. Your addiction is my gain.

    Reply

  26. #
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    Aprilposted October 31, 2014 at 12:37 pm

    These look so yummy! I can’t wait to bake them. How would you make a Christmas cookie in a jar gift out of them? Just the ingredients?

    Reply

    • Sallyreplied on October 31st, 2014 at 5:26 pm

      Just the dry ingredients, I suppose – then have the recipient add the wet ingredients. I’m really unsure– I’ve never tried it!

      Reply

  27. #
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    Rebecca Franzposted November 3, 2014 at 2:30 pm

    My cousin posted this recipe on Facebook and I HAD to try it immediately. These are my now FAVORITE cookies! I have always loved Subways White Chocolate Macadamia Cookies and these taste just like those but better due to the addition of cranberries. This is a MUST-try!!! Thanks again!

    Reply

  28. #
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    Hayleyposted November 5, 2014 at 8:08 pm

    I just made these the other day, and they are amazing. I really like the chewy texture, and I was wondering if you have a recipe for peanut butter cookies that uses cornstarch too??

    Reply

    • Sallyreplied on November 6th, 2014 at 8:54 am

      I do not– sorry!

      Reply

  29. #
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    Cynthiaposted November 15, 2014 at 1:07 am

    Have you ever tried these with a chocolate dough, and if so, how did they turn out?

    Reply

  30. #
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    Livposted November 17, 2014 at 3:15 am

    Hi Sally
    Just made these and added pistachios for a Christmas feel. Incredible! Cannot wait to make more of your recipes! Thanks Liv

    Reply

  31. #
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    B Millerposted November 20, 2014 at 2:21 pm

    These turned out beautifully! Thanks for the recipe and the clear, detailed instructions.

    Reply

  32. #
    92
    VIVIANposted November 20, 2014 at 3:55 pm

    Thank you for this wonderful recipe!! I made a couple of changes, i added 1 tsp of cinnamon and did not refrigerated it. Still they were awesome!!!
    Please give us more recipes like this one.

    Reply

  33. #
    93
    TC the sheposted November 22, 2014 at 4:05 pm

    I definitely broke both your rules–I didn’t refrigerate the dough nor did I wait for my cookie sheets to cool before putting in each batch. What can I say? I was in a hurry. Anyway, even despite my disregard for these warnings the cookies turned out amazingly, so thanks for the recipe. I’m wondering if they turned out so great because of the shot of rum that I added to them on a whim. (I also used 1 1/2 cups of fresh cranberries because they’re in season. Everything else remained the same.) What do you think?

    Reply

  34. #
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    Amandaposted November 22, 2014 at 7:23 pm

    Can I use gluten free flour (King Arthur brand)?

    Reply

  35. #
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    Heatherposted November 27, 2014 at 8:44 am

    Can fresh cranberries be used instead of dried? I bought a bulk bag of them and looking to make things with them before they go bad.

    Reply

  36. #
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    Cristinaposted November 27, 2014 at 1:51 pm

    This recipe looks delicious! I want to make them for a Christmas cookie swap at work. Do you know how I can alter the recipe if I want to use cookie cutters? Thanks!

    Reply

  37. #
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    Pattyposted December 1, 2014 at 10:55 pm

    Hi Sally! I followed your recipe aaaaand it was a HIT! I love you, you are amazing!!Thanks for sharing this recipe. :)

    Reply

  38. #
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    Jodyposted December 3, 2014 at 9:51 pm

    Could you use coconut oil in place of the butter? I’ve used coconut oil in a few cookie recipes, but not sure how it would work to replace the butter in this recipe.

    Reply

    • Sallyreplied on December 3rd, 2014 at 9:57 pm

      I’ve never tried creaming coconut oil instead of butter in this particular cookie recipe. If you try it- let me know!

      Reply

  39. #
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    Melissaposted December 4, 2014 at 1:41 pm

    These look great! I haven’t made them as yet but very happy to see grams and not just cups unlike most American recipe!

    Mel, UK

    Reply

  40. #
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    Sydneyposted December 4, 2014 at 11:59 pm

    My daughter baked these cookies for our Thanksgiving feast. They were absolutely delicious, maybe, the best cookies I have ever tasted. She followed the recipe to a “t”, and read all your suggestions. I plan to bake these again for Christmas! Thank you for the recipe!

    Reply

  41. #
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    Cherposted December 7, 2014 at 5:29 pm

    Hi Sally! I made these last year and they were amazing. I’m planning to make them again this year, but I’m trying to replace cornstarch with arrowroot powder for my gluten-conscious friends. Would arrowroot provide the same result? Thanks!

    Reply

    • Sallyreplied on December 7th, 2014 at 6:49 pm

      It should, yes!

      Reply

      • Cherreplied on December 11th, 2014 at 8:38 am

        Wonderful! Thank you so much! :)

  42. #
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    Alyssaposted December 7, 2014 at 11:26 pm

    Hi Sally!
    First of all, I’m a big fan of your cookies recipes, because like you, I have a fondness for soft fluffy cookies over crispy ones!
    I’d like to make these for Christmas and I’d love to add some orange flavour. Instead of two tsp. vanilla, if I did one tsp. vanilla and one tsp. orange extract, do you think that would be enough orange flavour? Maybe with a little zest added in too? Or should I keep the two tsp. vanilla and just add a tsp. or two of orange?
    Thanks for you input! :)

    Reply

    • Sallyreplied on December 8th, 2014 at 9:25 am

      I wouldn’t add zest. I think 1 teaspoon of orange extract will be enough. Taste the dough and beat in more if you’d like.

      Reply

  43. #
    103
    Aimeeposted December 8, 2014 at 4:31 pm

    Hi Sally,
    I don’t have any plain flour at home. Could I use self raising flour and not add the baking powder?
    Thanks!

    Reply

  44. #
    104
    Lilyposted December 9, 2014 at 12:00 pm

    Thank you for sharing your wonderful recipe. This is my third year making these white chocolate/cranberry cookies for Christmas. They are always a hit!

    Reply

  45. #
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    Ireneposted December 10, 2014 at 9:20 pm

    Hi, I have one batch of the cranberry white chocolate cookies chilling and I wondered if I could use golden Crisco instead of butter in my second batch? The dough tasted sooo good!

    Reply

  46. #
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    Janoraposted December 11, 2014 at 9:33 pm

    This recipe is absolutely amazing! It was a hit for Thanksgiving and is now a family favorite! No one can eat just one. :)

    Reply

  47. #
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    Meganposted December 12, 2014 at 6:00 am

    Hi Sally, I’ll be making these cookies for a holiday cookie swap this weekend. After reading the reviews and seeing your gorgeous pictures, I am feeling very hopeful! Do you have any suggestions for packaging these cookies? Thanks so much! Can’t wait to try them!

    Reply

    • Sallyreplied on December 12th, 2014 at 7:18 am

      For packaging cookies, a nice cookie tin with a big ribbon around it is always lovely. Enjoy!

      Reply

  48. #
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    Cherieposted December 13, 2014 at 1:28 pm

    Hi Sally! I am an avid Christmas cookie and candy maker and I just made my first batch of your cookies. The cookies are delicious but a bit sweet — I was wondering if I should have just measured 3/4 cup dark brown sugar or should I have I packed 3/4 dark brown sugar. I don’t recall every using brown sugar in a recipe when I didn’t pack it but wanted to be sure I was adding to much sugar. Thanks!

    Reply

    • Sallyreplied on December 14th, 2014 at 10:18 am

      Hi Cherie! Yep, brown sugar is always packed in my recipes. You may try to reduce the sugar(s) slightly if you try them again.

      Reply

  49. #
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    Lorenposted December 14, 2014 at 1:25 pm

    Approximately how many cookies does this make? I might have missed that part.

    Reply

  50. #
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    Fernanda Morrisonposted December 15, 2014 at 4:52 pm

    Hi Sally,
    Can we just scoop and drop for this recipe? Or do we really need to roll with the hands? If we can scoop and drop, which number cookie scoop do you recommend? The recipe looks great! I can’t wait to try it out! thanks!

    Reply

    • Sallyreplied on December 15th, 2014 at 5:50 pm

      either is fine. use a 1 Tablespoon scoop.

      Reply

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