white chocolate + cranberry cookies

White Chocolate + Cranberry Cookies :: The Arrow House

I'll be honest. I'm not super awesome at making cookies. They usually come out waaaaaay too thin and crispy so if you like that kind of thing, I'm your girl. Just give me a call and I'll make you a whole batch of overdone cookies. I think I'm paranoid that the cookies will be too doughy so I leave them in for longer than necessary. And what's up with the dough spreading out so thin? I mean, come on.

Enter life changing moment here: Sally from Sally's Baking Addiction.
Her cookie recipe is absolute perfection. I'm serious. The cookies are so soft. Her secret? Cornstarch. Oh and being super careful with the bake time. The best part is that you can take this basic recipe and add anything in that you want so if you're not a fan of white chocolate or cranberries, throw in some chopped pecans and coconut or M&M's for the kids. Or for you because let's face it, who doesn't love M&M's?

White Chocolate + Cranberry Cookies :: The Arrow House
White Chocolate + Cranberry Cookies :: The Arrow House
White Chocolate + Cranberry Cookies :: The Arrow House

White Chocolate + Cranberry Cookies

Ingredients:

  • 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

Instructions:

  1. Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
  2. 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.
  3. 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.

Notes

*If cookies do not spread at all, gently press down with a spoon when they come out of the oven.

Enjoy + Happy Wednesday!

pumpkin molasses cookies

Pumpkin Molasses Cookies I The Arrow House

How do weekends go by so fast? I feel like I blink and they're already over. This past weekend was a blur. I did a newborn session in the morning and by the time we got home, it was leftovers for lunch + then Joel quickly jetted off to get our car's power steering fixed. It was just one of those days. We did manage to get some "family time" in and went exploring at Target late that evening. Oh and to get Lincoln a toothbrush. That kiddo's teeth finally came in. Yeah. He's already bit me once so I'm glad I'm done breastfeeding.

Anyways, enough about teething babes + weekends. Let's talk about cookies. But not just any cookies, mind you. Pumpkin molasses cookies. I'm not usually a fan of spice cookies but I found myself going back for a second (and maybe third) cookie. They're incredibly soft and just plain amazing so there's really no excuse for you not to make them. 

Pumpkin Molasses Cookies I The Arrow House

Pumpkin Molasses Cookies

Ingredients:

  • 2 1/3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 TBS pumpkin pie spice
  • 1/4 tsp black pepper
  • 8 TBS butter, room temperature
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 2/3 cup pumpkin puree
  • 1 large egg
  • 1/2 cup sugar, for rolling

 

Directions:

  1. Whisk together the flour, baking soda, salt, pumpkin pie spice and pepper
  2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses and pumpkin puree and beat for 2 minutes, scraping down the side of the bowl as needed. Add the egg and beat for 1 minute more. Reduce mixer speed to low and add the dry ingredients, mixing until the flour and spice disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
  3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least an hour. The dough is sticky, so the longer time you can chill it, the easier it is to work with.
  4. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 to 1/2 inch thick. Transfer to cookie sheets. Make sure to not over crowd.
  6. Bake the cookies one sheet at at time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cool 5 minutes on the pan before transferring them to a cooling rack.

Happy Tuesday!