Soft-Baked White Chocolate Cranberry Cookies Recipe
These soft-baked white chocolate cranberry cookies offer a perfect balance of sweetness and tartness with their creamy butter base, rich white chocolate chips, and chewy dried cranberries. Chilling the dough helps prevent spreading, creating thick, tender cookies with a soft center and slightly crisp edges, ideal for a comforting treat or festive snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 2 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (dark preferred)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) white chocolate chips, plus extra for garnish
- 1 cup (140g) dried cranberries, plus extra for garnish
Instructions
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer with paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is creamy and combined, about 3 minutes. Add the egg and vanilla extract, then continue beating. Scrape the bowl sides and mix again to ensure everything is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture on low speed until just combined, forming a soft, thick dough.
- Add Mix-ins: Fold in white chocolate chips and dried cranberries by beating on low speed until evenly distributed throughout the dough. Cover the dough tightly and refrigerate for at least 1 hour and up to 3-4 days to chill and prevent spreading.
- Prepare for Baking: Remove dough from the fridge; if chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes for easier scooping and rolling. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop and Shape Dough: Use about 1.5 tablespoons of dough per ball. The dough may be crumbly but will come together when rolled with your hands. Arrange cookie dough balls 3 inches apart on prepared baking sheets.
- Bake Cookies: Bake for 11-12 minutes or until edges are lightly browned and centers remain soft. If cookies do not spread enough, gently tap baking sheets on the countertop while warm to encourage spreading and softening.
- Cool and Garnish: Let cookies cool on baking sheets for 5 minutes. Press extra white chocolate chips and dried cranberries onto warm tops for decorative effect. Transfer cookies to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature to maintain freshness for up to 1 week.
Notes
- Chilling the cookie dough is essential to prevent spreading and create a soft, thick texture.
- Letting the dough sit at room temperature before baking if chilled long-term helps with easier handling.
- Pressing extra chocolate chips and cranberries onto warm cookies is optional but adds beautiful presentation.
- Use parchment paper or silicone mats to avoid sticking and for easy cleanup.
- Cookies will be soft in the center and slightly crisp at the edges, perfect for those who prefer tender cookies.
