Festive Cookies
Holiday White Chocolate, Pistachio, Craisin Cookies
Tis the season for baking! And what better way to spread holiday cheer than with a batch of warm, gooey cookies? These vibrant Holiday White Chocolate, Pistachio, and Craisin Cookies are a must-bake for the Christmas season. With their cheerful mix of red, white, and green, these cookies are perfect for any holiday cookie exchange or to leave out for Santa himself.
Imagine the aroma of warm spices and melted white chocolate filling your home as these cookies bake. Each bite offers a delightful explosion of flavors – sweet and tangy cranberries, nutty pistachios, and creamy white chocolate chips all nestled within a soft and chewy cookie. Thanks to a secret ingredient – cornstarch – these cookies maintain their perfect texture, ensuring every bite is a delightful experience.
Prep Time: 1 hour, 15 minutes
Cook Time: 11 minutes
Total Time: 1 hour, 30 minutes
Yield: 2 dozen
Ingredients:
3/4 cup (170g) unsalted butter (room temp)
3/4 cup (150g) packed brown sugar (light or dark)
1/4 cup (50g) granulated sugar
1 large egg (room temp)
2 tsp pure vanilla extract
2 cups (250g) all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup (135g) white chocolate chips
3/4 cup (140g) craisin (dried cranberries)
3/4 cup chopped pistachios (if salted then use ¼ tsp salt)
Instructions:
1. In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, ~ 2 minutes. Add then beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. Combine the mix into the wet ingredients slowly. Add the white chocolate chips, craisins, and pistachios then beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. DO NOT SKIP THE CHILLING PHASE!
3. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
4. Preheat oven to 350°F (177°C). Grease large baking sheets or cover with parchment paper/silicone baking mats.
5. Scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. Arrange dough balls 2-3 in apart on the prepared baking sheets.
6. Bake for 11-12 minutes or until lightly browned around the edges.
7. Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
8. Cookies stay fresh covered at room temperature for up to 1 week. 8
Alex’s Tips:
1. Cornstarch is a secret ingredient to add to any cookie recipe. It helps keep the dough soft and chewy for that perfect mouth feel.
2. If the dough was chilled for more than 1 hour, the cookies may be quite tall after baking. Use a fork to press the cookies down if you prefer less thickness.
3. Make the dough ahead to save time. The dough can be stored in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer. If freezing the dough, make them into the ball shape before freezing. Simply plop them on a baking sheet (from frozen) and add 1-2 minutes to the bake time.
