1 minute read
White Chocolate Cranberry Sugar Cookie
Nothing says the holidays like a simple sugar cookie. Cake flour makes these cookies light and fluffy!
Recipe by Nichole George
Ingredients
1 stick unsalted butter, softened
¾ cup granulated sugar
1 egg
2 tablespoons milk
2 cups cake flour (Soft as Silk or King Arthur cake flour are available at any grocery store)*
½ cup bread flour*
1¼ teaspoons baking soda
¼ cup white chocolate pieces, extra to melt and drizzle if you desire (optional)
¼ cups dried cranberries (optional)
* If you don’t have bread or cake flour, you can use 2½ cups all-purpose flour. The cookies will taste just as delicious even if they aren’t as fluffy.
Preparation
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Cream the butter and sugar until fluffy.
Add the egg and milk. Beat until combined, being sure to scrape down the sides as needed.
In a separate bowl, whisk the flours and baking soda together.
Slowly add dry ingredients to the wet ingredients, mixing until combined in between each addition. Once combined, add white chocolate and cranberries (optional).
Roll dough into 1-inch balls and flatten on the cookie sheet with the palm of your hand.
Bake for 12 minutes, turning the cookie sheet halfway through.
White chocolate drizzle: While cookies are cooling, melt extra chips in a microwave, stirring every 15 seconds until melted. Use a fork to drizzle the melted chocolate over the cookies as they cool.
White Chocolate Cranberry Sugar Cookie
Photo by Nichole George
