Cranberry Lemon White Chocolate Chip Cookies

I am excited to finally finish this blog post that I had promised would be up last week, oops! My only hold up was the photos, I didn’t love them and quick snapped them on my way out the door a couple weekends ago. Finally today I staged a new photo (the first one in this post) and now I feel better about completing the post. These cookies turned out really good! I was excited to try something new. The lemon isn’t too overpowering and adds the perfect hint of citrus which compliments the cranberries and white chocolate chips very well. After I made these I put them right into the freezer since we were heading out for the weekend and it’s actually been my favorite way to eat them. They are perfect right from the freezer, no thawing required! I’d love to hear how these turned out if you end up making them, happy baking!

Cranberry Lemon White Chocolate Chip Cookies

i n g r e d i e n t s :

1 cup softened butter
1 cup sugar
1 egg
2 teaspoons vanilla
1/4 cup lemon juice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups flour
1/2 cup dried cranberries, chopped
1 cup white chocolate chips

d i r e c t i o n s :

1. In your stand mixer, with the paddle attachment, cream together butter and sugar on high speed 1-2 minutes.
2. Add egg, vanilla and lemon juice, mix well.
3. Add baking soda, salt and flour mixing until just combined.
4. Chop the cranberries and add to the bowl along with the white chocolate chips and mix on low until just combined.
5. Line your baking sheet with parchment paper. Use a cookie scoop and roll into balls until mixture is gone. Place on your cookie sheet which you will transfer to the refrigerator to chill for 30-60 minutes. For larger cookies use about 2 tablespoons (that’s the size I made) and use 1 tablespoon if you want them smaller.
6. Preheat oven to 350*. Remove the pan from the fridge and arrange 1-2 inches apart before transferring to the oven. Use the bottom of a measuring cup to slightly flatten the cookies before baking.
7. Bake for 15-16 minutes (10-12 for smaller cookies). After removing from the oven allow cookies to rest on the baking sheet for about 5 minutes before transferring to a cooling rack.
8. Enjoy!

*Store at room temperature in an airtight container for up to 1 week. Or, my favorite for these cookies, store them in the freezer to enjoy whenever you’d like.



Oreo Sprinkle Sugar Cookies

You guys!! Do yourself a favor and go make these cookies right now, they are soooo good, I mean of course you can’t go wrong with oreos + sprinkles. These were easy to whip up and I just love the festive vibes they bring with the pop of color from the sprinkles. I’d love to hear how they turned out if you end up giving these a try. Happy Baking!

Oreo Sprinkle Sugar Cookies

i n g r e d i e n t s :

1 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup chopped oreo cookies (about 10-12)
1/2 cup sprinkles

d i r e c t i o n s :

1. Preheat the oven to 350*. In your stand mixer, with the paddle attached, cream together the butter and sugar on high speed for 1-2 minutes.
2. Add the egg and vanilla, mix until combined.
3. Add the baking powder, salt and flour mixing until just combined.
4. Roughly chop the oreo cookies and add to the bowl along with the sprinkles mixing until just combined.
5. Line your baking sheet with parchment paper. Using a cookie scoop, roll into balls, and place 1-2 inches apart. I wanted to make larger cookies so I used 2 tablespoons/cookie. Use your measuring cup to slightly flatten the cookies (see image above for what I did).
6. Bake for 15-16 minutes. After removing from the oven allow the cookies to rest on the baking pan for about 5 minutes before transferring to a cooling rack.
7. Enjoy!

* If you want a smaller cookie go with just one tablespoon scoops and only bake 10-12 minutes.

Mini Chip Cookies

This is one of my all time favorite cookie recipes and they are quick and easy to whip up. Baking these cookies would be a perfect activity while we are all going through this period of quarantine or social distancing. With that being said hope this recipe finds everyone and their loved ones doing well!

i n g r e d i e n t s :

1/2 cup butter – softened
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 1/3 cup flour
1 bag mini chocolate chips (these are the BEST)

d i r e c t i o n s :

Preheat oven to 350*.
1. In the bowl of your stand mixer with the paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy.

2. Add the eggs and vanilla, mixing between each addition.

3. Add your dry ingredients: baking soda, baking powder, salt and four. Try to fluff your flour so it isn’t too packed when measuring. Mix until just combined.

4. Fold in the mini chocolate chips.

5. Line a cookie sheet with parchment paper. Use a cookie scoop, about 1 tablespoon, and drop the dough onto the baking sheet, no need to flatten.

6. Bake 9-11 minutes. Keep it on the lower side for a softer cookie. I bake mine for 9 minutes. Let them rest for a couple minutes on the pan before transferring to a cooling rack.

7. Enjoy!