Kick back (and grab a cookie!) with the Venga team

We may eat, sleep, and breathe restaurant engagement and analytics, but the Venga team also likes to take time out for fun! Today we thought we’d share a bit of our first annual holiday cookie swap with you – and a few recipes to boot.


Yes, this was breakfast and lunch for several of our team members. We just couldn’t resist the selection, including Orange-Ginger Creams, Cardamom-Brown Sugar Snickerdoodles, and…

White Chocolate Cranberry Cookies

Makes 24 cookies

1/2 c butter (softened)
1/2 c brown sugar
1/2 c white sugar
1 egg
1 tbsp brandy
1 1/2 c flour
1/2 tsp baking soda
3/4 cups white chocolate chips
1 c dried cranberries

Pre-heat oven to 375 and grease cookie sheets
Cream butter and sugars. Add in egg and brandy and mix. In a separate bowl combine flour and baking soda and stir into the sugar mixture. Mix in the cranberries and chocolate. Drop heaping teaspoonfuls on to the cookie sheet. Bake for 8 to 10 minutes and take them out while they’re still doughy. Cool for 1 minute and then transfer onto wire rack.

Take a stab at these yummy confections yourself and let us know what you think. Happy baking from your friends at Venga!