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Soft-Baked White Chocolate Cranberry Cookies Recipe

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★★★★★

4.6 from 61 reviews

These Soft-Baked White Chocolate Cranberry Cookies offer a delightful combination of creamy white chocolate chips and tart dried cranberries, nestled inside a tender, chewy cookie base. Perfectly balanced in sweetness with a soft, pillowy texture, these cookies are a delightful treat for any occasion.

Ingredients

Scale

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

  1. Cream Butter and Sugars: In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until combined and creamy, approximately 3 minutes. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl to ensure even mixing.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined.
  3. Mix Dry Ingredients with Wet: On low speed, slowly mix the dry ingredients into the butter-sugar mixture until just combined. The dough will be soft and thick at this point.
  4. Add Mix-Ins: Fold in the white chocolate chips and dried cranberries using the mixer on low speed until evenly distributed throughout the dough.
  5. Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour and up to 3-4 days. Chilling is crucial to prevent the cookies from spreading too much during baking.
  6. Prepare for Baking: Remove the dough from the refrigerator. If chilled longer than 3-4 hours, let it sit at room temperature for approximately 30 minutes to soften slightly, making it easier to scoop.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  8. Scoop and Shape: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. The dough may be slightly crumbly but will come together as you handle it. Place dough balls 3 inches apart on the prepared baking sheets.
  9. Bake: Bake for 11-12 minutes until the edges are lightly browned but the centers remain soft. If the cookies don’t spread much, gently bang the baking sheets on the counter a couple of times while still warm to encourage spreading.
  10. Cool and Garnish: Let the cookies cool on the baking sheets for 5 minutes. While warm, press additional white chocolate chips and dried cranberries on top for garnish, if desired. Transfer cookies to a wire rack to cool completely.
  11. Storage: Store the cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Chilling the dough is essential to prevent over-spreading while baking.
  • Letting the dough sit at room temperature after chilling for extended periods makes shaping easier.
  • Pressing extra chips and cranberries on top after baking is optional but adds visual appeal.
  • Use parchment paper or silicone baking mats for even baking and easy removal.
  • These cookies stay fresh for up to one week when stored properly at room temperature.

Keywords: white chocolate cookies, cranberry cookies, soft-baked cookies, holiday cookies, chewy cookies, homemade cookies

Find it online: https://kitchenbyclara.com/soft-baked-white-chocolate-cranberry-cookies-recipe/