These cookies are very Christmasy! Their color of red and white is really pretty, and the sweet white chocolate goes well with the tart cranberries. A cream cheese frosting is also really nice. This recipe makes a pretty large batch, so you can definitely halve it. The original recipe is from here.
Ingredients (about 4 dozen cookies)
3 cups flour
1 tsp baking soda
1 tsp salt
227g (1 cup) butter
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
1 cup white chocolate chips/chunks
1 cup dried cranberries
200g (8 oz) cream cheese, softened
1/2 cup white chocolate chips/chunks, melted
1 tsp vanilla extract
2 cups powdered sugar
1 cup dried cranberries, chopped
1/4 cup white chocolate chips/chunks, melted
Make the cookies: Whisk together flour, baking soda, and salt. In another bowl, cream butter and sugars until light and fluffy. Add the eggs one at a time, beating well. Slowly add the dry ingredients. Fold in the white chocolate and cranberries.
Chill dough for 1 hour. Place rounded tablespoons on a baking sheet about 2 inches apart. Bake at 180C/350F for 10 to 12 minutes, until light golden on the edges. Let cookies cool completely.
Make frosting: Beat together cream cheese and melted white chocolate. Add vanilla and powdered sugar. Beat until smooth. If it’s not thick enough, you can add additional powdered sugar.
Spread the frosting on the cool cookies. Sprinkle with the chopped cranberries and drizzle with the melted white chocolate.