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Categories:
butter light brown sugar sugar eggs vanilla all-purpose corn starch baking soda white chocolate chips cranberries butter brown sugar powdered sugar maple water
Viewed: 52 - Published at: 5 years agoIngredients
- 1 1/2 cups salted butter room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 4 teaspoons corn starch
- 2 teaspoons baking soda
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- 1/2 cup salted butter
- 1/4 cup brown sugar
- 1 3/4 cups powdered sugar
- 1/2 teaspoon maple extract
- 2 tablespoons water or milk
Method
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In your KitchenAid(R) Professional 600 Series 6 Quart Stand Mixer, cream butter and sugars together until light in color and fluffy. It should take about 3 to 4 minutes. Add eggs and vanilla extract and mix until well combined. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Cookie dough will be thick.
- Remove half of the cookie dough and place in a separate bowl. Stir in the white chocolate chips and dried cranberries. Make balls of cookie dough that are about 2 tablespoons in size for both versions of cookie dough. Place balls on cookie sheet at least 2 inches apart and bake for 8-10 minutes, or until edges are just turning golden. Allow cookies to cool on cookie sheet for about 5 minutes, then remove to cooling rack.
- Once maple cookies are cooled, make the frosting. Add butter and brown sugar to mixer bowl and beat until smooth. Add powdered sugar, maple extract and water or milk and mix until smooth. Ice cookies.
- Store cookies in air tight container until ready to serve.
