This simple to put together cookie recipe comes to you from an old and very beloved, time-tested recipe. In fact, it was a blue-ribbon winner at a county fair in the mid 1900s. Honestly, we fell in love with this cookie at first bite, and have placed them at the top of our list, as definite winners for gift giving. And we hope you agree that they are perfect little time-honored and gift-worthy treats!
Cranberry Christmas Cookies
1 cup (2 sticks) butter, room temperature
¼ cup granulated sugar
¾ cup brown sugar
1 large eggs
1 teaspoon pure vanilla extract
2¼ cups all-purpose flour
1 3oz pkg instant vanilla pudding
1 teaspoon baking soda
¼ teaspoon salt
1 cup sweetened dried cranberries
1 cup white chocolate either chips or chopped
Parchment paper for baking
Mix together flour, baking soda, and salt, set aside.
Adjust oven rack to the center position in oven.
When the cookies are ready to bake, preheat the oven to 350°
Before baking, line two baking sheets with parchment paper, set aside
In the bowl of a stand mixer, or a large bowl, with a hand mixer on medium speed, cream the butter and sugars until light and fluffy.
Add the egg and mix well to combine.
Add vanilla extract and the unprepared packet of instant vanilla pudding powder. Mix well to combine.
Add flour mixture and mix just untill combined. Do not over mix or cookies will not be tender.
Fold in chocolate and cranberries just until combined.
Place dough in an airtight container and allow it to rest in the refrigerator for 3 hours or overnight.
Create walnut sized balls of dough. Place on parchment lined cookie sheets.
Bake for 12 minutes, or just until done. Do not over-bake.
Keep a close watch on cookies while baking. Baking time may vary according to individual oven temperatures.