Nothing says the holidays like a simple sugar cookie. Cake flour makes these cookies light and fluffy! White chocolate and cranberries are optional but make the cookie a extra special.
INGREDIENTS
1 stick unsalted butter, softened
¾ cup granulated sugar
1 egg
2 tablespoons milk
2 cups cake flour (Soft as Silk or King Arthur cake flour are available at any grocery store)*
½ cup bread flour*
1¼ teaspoons baking soda
¼ cup white chocolate pieces, extra to melt and drizzle if you desire (optional)
¼ cups dried cranberries (optional)
* If you don’t have bread or cake flour, you can use 2½ cups all-purpose flour. The cookies will taste just as delicious even if they aren’t as fluffy.
PREPARATION
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Cream the butter and sugar until fluffy.
- Add the egg and milk. Beat until combined, being sure to scrape down the sides as needed.
- In a separate bowl, whisk the flours and baking soda together.
- Slowly add dry ingredients to the wet ingredients, mixing until combined in between each addition. Once combined, add white chocolate and cranberries (optional).
- Roll dough into 1-inch balls and flatten on the cookie sheet with the palm of your hand.
- Bake for 12 minutes, turning the cookie sheet halfway through.
- White chocolate drizzle: While cookies are cooling, melt extra chips in a microwave, stirring every 15 seconds until melted. Use a fork to drizzle the melted chocolate over the cookies as they cool.
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