Cranberry Chocolate Chip Butter Cookies

Around here, Thanksgiving is all about the old favorites and not deviating from them one iota. It’s the one time of year we have stuffing and sweet potatoes simmered in butter and spices, so there’s almost no need to add anything new. Almost. I might sneak in Lisa Fain’s Ancho Creamed Corn in place of our usual corn pudding. :) But that being the case, I’ve been on a cookie baking kick…so here’s this week’s cookie — cranberry chocolate chip butter cookies.

My auntie has been making these, well, the chocolate chip-only version, since I was a kid and they really only ever showed up around Christmas. The optimist in me says that’s because the butter cookie is winter white and brings to mind winter’s chill, but really, I think it was a Christmas cookie because the full recipe calls for a full pound of butter…yep, 4 sticks. It’s a butter cookie, but still…something about a pound of butter in a recipe makes my arteries feel clogged just thinking about it. So I’ve halved the recipe here…just, you know, for sanity’s [read: denial’s] sake.

If you love either dried cranberries or chocolate chips, one more than the other, go with only one mix-in for maximum effect. I split the difference here for a little holiday color. I’m sure Santa won’t mind either way.

Cranberry Chocolate Chip Butter Cookies
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 c. confectioners sugar
1/2 t. salt
1 t. vanilla extract
2 1/4 c. all-purpose flour
1/2 c. chocolate chips
1/2 c. dried cranberries

Preheat oven to 350F. Line a baking sheet with parchment or a silpat.

In a standing mixer, cream together butter and sugar. Add salt, vanilla and flour and mix until blended. Stir in chocolate chips and cranberries.

Pinch off pieces of dough and roll it into 1 inch balls. Arrange on prepared baking sheet in 3 rows of 3. Flatten cookies with the palm of your hand.

Bake for 15 minutes. Cookies should stay white, or just be very lightly browned around the edges. Sprinkle with additional confectioners sugar while still hot (if desired).

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    • Michelle says:

      Hi Donna – Halving my auntie’s recipe, it claims you’ll get 32. I usually get more like 24. That’ll tell you how accurate I am about rolling 1-in. balls. :) Enjoy!

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