Description
These Soft-Baked White Chocolate Cranberry Cookies are chewy, tender, and bursting with sweet white chocolate chips and tart dried cranberries. Perfectly soft with a hint of vanilla and a delightful balance of flavors, they make an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature (170g)
- 3/4 cup packed light or dark brown sugar (150g)
- 1/4 cup granulated sugar (50g)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250g), spooned & leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips (135g), plus extra for garnish
- 1 cup dried cranberries (140g), plus extra for garnish
Instructions
- Cream Butter and Sugars: In a large bowl, beat the softened butter together with the brown sugar and granulated sugar on medium speed using a handheld or stand mixer until creamy and well combined, about 3 minutes.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract. Scrape down the bowl sides and bottom as needed to ensure everything is evenly mixed.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture on low speed, mixing until just combined to form a soft, thick dough.
- Mix in Chips and Cranberries: Fold in the white chocolate chips and dried cranberries on low speed until evenly distributed throughout the dough.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour and up to 4 days to prevent spreading during baking.
- Prepare for Baking: Remove dough from refrigerator. If chilled more than 3-4 hours, let sit at room temperature for 30 minutes to soften for easier handling. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop and Arrange Dough: Using about 1.5 tablespoons of dough per cookie, scoop and roll into balls. Place dough balls 3 inches apart on prepared baking sheets. The dough may be slightly crumbly but will hold together when handled.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until edges are lightly browned and centers remain soft. If cookies don’t spread, gently bang the baking sheet on the counter while still warm to encourage spreading.
- Cool and Garnish: Let cookies cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries on top for a pretty finish, if desired. Transfer to a wire rack to cool completely.
- Store Properly: Keep the cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much while baking.
- If dough is too firm after chilling longer than 3-4 hours, let it sit at room temperature for about 30 minutes before scooping.
- Use parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Extra white chocolate chips and dried cranberries pressed on top after baking create a beautiful presentation.
- These cookies stay soft and chewy, perfect for gifting or enjoying with a hot beverage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
