Description
Soft-Baked White Chocolate Cranberry Cookies are chewy and tender, combining sweet white chocolate chips with tart dried cranberries. These cookies feature a rich vanilla flavor and a soft-baked texture that stays fresh for up to one week.
Ingredients
Scale
Main Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 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 using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 3 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together.
- Combine Wet and Dry: On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until evenly incorporated.
- Chill the Dough: Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is important to prevent the cookies from over-spreading during baking.
- Prep for Baking: Remove cookie dough from the refrigerator. If chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes to soften for easier scooping. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Scoop and roll about 1.5 tablespoons of dough into balls. Arrange dough balls 3 inches apart on the prepared baking sheets. The dough may be slightly crumbly but will come together when rolled.
- Bake: Bake for 12 minutes or until edges are lightly browned and centers appear soft. If cookies do not spread much during baking, gently bang the baking sheets on the counter a couple of times while cookies are still warm to help them stretch and deflate.
- Cool and Garnish: Allow cookies to cool on the baking sheet for 5 minutes. During this time, gently press extra white chocolate chips and dried cranberries onto the warm tops for garnish. Then transfer cookies to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- If your dough is too firm after extended chilling, let it sit at room temperature for 30 minutes before scooping.
- Gently tapping the baking sheet on the counter after baking helps cookies spread evenly if needed.
- Use dark brown sugar for a richer flavor, though light brown sugar is fine.
- Cookies stay fresh covered at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
