Directions

For the Cookies

1. Using a stand mixer with paddle attachment, cream the softened butter and both sugars together on medium speed way longer than you think you need to - approx. 10 minutes. Add the eggs and mix on high until combined, about 1 minute. Be sure to scrape down the sides and bottom of the bowl as needed.

2. Add the vanilla and molasses and mix on high until combined. Set aside.

3. In a separate bowl, whisk the flour, baking soda, cardamom, and salt together. Add to the wet ingredients and mix on low until combined.

4. Slowly incorporate the oats, dried cranberries, and white chocolate chips on low speed.

5. Chill the dough in the freezer for 10 minutes while the oven is preheating. The dough can be chilled for up to 24 hours.

6. Preheat oven to 350°F. While the oven is preheating, line two large baking sheets with parchment paper and set aside.

7. Using about 2 tablespoons per cookie, roll into balls of dough and place on the baking sheet, well-spaced. These cookies will expand as they bake.

8. Bake for 10 minutes until lightly browned on the sides. Do not overbake. The cookies will setup as they cool.

9. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Sour Cream Frosting

1. Using a stand mixer, cream the butter on high for 5 minutes.

2. Reduce the mixer to low and begin adding the confectioners’ sugar. Mix until incorporated.

3. Add in the vanilla, salt and sour cream and mix on high until incorporated.

4. Transfer to a piping bag and place in the refrigerator to set.

To Plate

1. Make sure that the cookies are completely cooled and the frosting has set. A warm cookie, or an unset frosting, will make the frosting runny and ooze out when bitten into.

2. Take a cookie and pipe a floret of sour cream frosting onto the flat side.

3. Find a cookie of approximate size and cap.

4. Serve two cookies with a glass of chai for that perfect hug. Thanks mom!