Name: Soft-Baked White Chocolate Cranberry Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar (dark recommended)

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 a few extra for garnish

1 cup (140g) dried cranberries, plus a few extra for garnish

Instructions

Step 1: In a large bowl, use a handheld mixer or stand mixer with paddle attachment to beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract, then scrape down the sides and beat again until fully combined.

Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed until combined. The dough will be soft and thick.

Step 3: Fold in the white chocolate chips and dried cranberries using the mixer on low or a spatula. Cover the dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days to prevent spreading.

Step 4: When ready, remove the dough from the fridge. If it has chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes to soften slightly for easier scooping.

Step 5: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Step 6: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. The dough may be crumbly but will come together when handled. Place each ball 3 inches apart on the prepared baking sheets.

Step 7: Bake for 11-12 minutes or until the edges are lightly browned but centers remain soft. If the cookies don’t spread enough, gently bang the baking sheets on the counter while still warm to help them stretch.

Step 8: Let the cookies cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the tops for a pretty finish. Then transfer to a wire rack to cool completely.

Tips & Variations

Chilling the dough thoroughly is crucial to achieve soft, thick cookies that don’t over-spread during baking.

Swap dried cranberries for dried cherries or raisins if preferred.

For extra chewiness, try adding a teaspoon of molasses along with the sugars.

Use high-quality white chocolate chips for the best flavor and melt.

FAQs

Can I freeze the cookie dough?

Yes, the dough can be frozen for up to 3 months. Scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to baking time.

Why is chilling the dough important?

Chilling solidifies the fats and allows the flour to hydrate, which prevents excessive spreading and produces a thicker, chewier cookie with better texture.