Weeks ago, when the idea of 25 recipes to Christmas came to mind I asked hubby to make a list with his favorite holiday cookies. I didn’t want to make just my favorite treats, but also his own. Later that day he handed me the blank paper saying : I don’t have favorites, maybe some frosted cookies when you have time.
Over the years I learned that “when you have time” means “right now would be perfect”. Like I have a magic wand, or something. Although, if I had one I’d probably use it to do the dishes, leaving the cookie baking to me.
Now, of course, when you say “frosted cookies” is such a wide category, just like “brownies” or “cake”. As a fun fact I googled “frosted cookies” and there are over 5 million results. Yeah, that’s my husband. I kinda have to guess what he wants, when he wants, not to mention he’s a picky eater.
I’ve made these white chocolate cranberry cookies the day before Thanksgiving. Just like most of the recipes around here, it was after a few attempts to get the just like hubby wants them : melt in your mouth buttery cookies, light and simple irresistible.
The cookie on its own is great. I added some white chocolate chips to the cookie dough. After baking a cooling them I frosted all the cookies with a simple buttercream and sprinkled some dried cranberries on top. Now, you’ll have to excuse my decorations, I had a 3-year-old helper
Hubby said they are the best frosted cookies ever. Although my favorite butter cookies are the shortbread type, I have to say these cookies are very good. It might seem like too much butter (both in the cookie and for the frosting) but it’s not. It’s just the right amount to keep them soft and light.
The dried cranberry on top add a little holiday feeling to them. You can also add some sprinkles if you prefer.
Check out other Holiday treats part of the 25 recipes to Christmas
A soft and light butter cookies with white chocolate chips hidden inside them. Frosted with buttercream and sprinkled with dried cranberries to put everyone in the holiday spirit
- 1 cup butter room temperature
- 1/2 cup (60 grams) powder sugar
- 2 cups (240 grams) all purpose flour
- 1/2 tsp vanilla extract
- pinch of salt
- 1/2 tsp baking powder
- 1/4 cup white chocolate chips
- 1/4 cup butter
- 3/4 cup powder sugar
- few drops of milk
- dried cranberries
- In a mixing bowl add 1 cup of butter and the 1/2 cup powder sugar and mix until creamy and fluffy.
- Add the flour, vanilla extract, salt and baking powder and mix until combined.
- With a spatula stir in the chocolate chips.
- Drop spoonfuls of cookie dough on 2 baking sheets and place them in the fridge for about 15 minutes.
- In the meantime, heat the oven to 350F.
- Bake the cookies for about 12 minutes or until edges just slightly turn golden.
- Remove from the oven and let cool on the baking sheets.
- When completely cooled make the buttercream frosting.
- Cream the remaining butter and powder sugar and add few drops of milk to make it spreadable (about 2 drops).
- Spread a little bit of buttercream on top of each cookie and sprinkle them with dried cranberries
If you like these White chocolate cranberry cookies you might also like
White chocolate cranberry cookies – Lovin’ from the oven
Cranberry white chocolate chip cookies – Brown eyed baker
Cranberry white chocolate cookies – Pass the sushi
White chocolate, cranberry and hazelnut cookies – La mia vita dolce
Sending love your way,