White Chocolate Cranberry Cookies

2minxinxWhat better way than to crave a sweet tooth than by baking some cookies.  Millie and I were getting busy, with a recipe she found in a magazine that she was dying to try. I am no baker, but I was up for the challenge. Everything came out so great, we decided we’re gonna have to do this more often. If you feel like making your own, I’ve added the recipe to this post for you guys to try. It was actually way easier to make these from scratch than I imagined. Next time, I’m thinking cupcakes!

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  • 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries


In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries, mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. 

Recipe found on SallysBakingAddiction.com





It was officially 12am and I hear a knock at my door. I’m as comfy as can be, pajamas on, no makeup, looking a straight  up mess.

Apparently my lover boy Q decided to be a sweetheart and surprise me with home baked cookies and a love letter.

And my home baked, I mean baked in his house, by him.

Oh yeah.

He tells me happy birthday and I read my  letter… I’ll keep that one to myself thank you very much. But the gist of it was simple enough, he loves me.

He goes on to tell me the process of his craziness. Not only was he in a rush with time, but the first batch which was meant to be a cake, was a failure. He sniffs around, when the cake is almost done and notices that the smell is peanut butter.


So he ends up throwing that out and starting all over all while being rushed so he can take a two hour train ride to me and get here by12.

Now that’s an awwwwww moment.

I’m so lucky.