Name: Soft-Baked White Chocolate Cranberry Cookies Recipe
Prep time: 1 h 15 min
Cook time: 11 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 a few extra for garnish; 1 cup (140g) dried cranberries, plus a few extra for garnish

Jump to Recipe· 4.1 from 4 reviews

There is something truly magical about a cookie that melts softly in your mouth, bursting with sweet and tart flavors all at once. This Soft-Baked White Chocolate Cranberry Cookies Recipe is exactly that kind of treat. Combining rich, creamy white chocolate chips with the bright zing of dried cranberries, these cookies are tender, chewy, and loaded with an extra hit of vanilla that makes every bite unforgettable. If you’re searching for the perfect cozy dessert to share with friends or just indulge yourself, these soft-baked delights will quickly become a household favorite.

Ingredients You’ll Need

A clear glass bowl filled with thick, chunky cookie dough that has a light beige color. The dough is mixed with white chips and dark dried fruit scattered evenly throughout. A red spatula rests inside the bowl, partially submerged in the dough. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by ingredient lists—they’re simple, approachable, and each plays a crucial role in creating the perfect cookie texture and flavor combo. From butter that adds richness to cornstarch that helps keep the cookies soft, every item matters.

Unsalted butter (3/4 cup): Softened to room temperature for easy creaming with the sugars.
Brown sugar (3/4 cup): Provides moisture and a deep, caramel-like sweetness.
Granulated sugar (1/4 cup): Adds crispness and balances the brown sugar’s molasses notes.
Egg (1 large): Acts as a binder and contributes to chewy softness.
Pure vanilla extract (2 teaspoons): Enhances flavor with aromatic sweetness.
All-purpose flour (2 cups): The structure and body of the cookies, spooned and leveled for accuracy.
Cornstarch (2 teaspoons): A secret weapon to keep the cookies tender and soft-baked.
Baking soda (1 teaspoon): Helps the cookies rise and spread just right.
Salt (1/2 teaspoon): Balances sweetness and enhances flavor complexity.
White chocolate chips (3/4 cup): The star that delivers creamy bursts of sweetness.
Dried cranberries (1 cup): Bring tartness and chewy texture that contrast beautifully with chocolate.

How to Make Soft-Baked White Chocolate Cranberry Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating the room temperature butter with both brown and granulated sugars on medium speed for around three minutes. This step is essential for incorporating air and creating a creamy base. Don’t rush it—the fluffier your mixture, the lighter your cookies will be. Add the egg and vanilla next, mixing until fully combined and scraping down the bowl sides to catch every bit of batter.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures even distribution of leavening agents and helps the cornstarch deliver that soft-baked texture we all crave.

Step 3: Blend Wet and Dry Mixtures

Slowly add the dry ingredients into the butter-sugar-egg mixture on low speed. The dough at this point should be soft yet thick—just perfect for cookies. Toss in the white chocolate chips and dried cranberries, folding them in gently on low so they remain intact and evenly scattered throughout.

Step 4: Chill the Dough

Cover the dough tightly and refrigerate for at least one hour. This chilling phase is critical—it prevents over-spreading during baking and allows flavors to meld deeply. If you’re prepping in advance, you can chill it up to 4 days; just let the dough sit at room temperature for 30 minutes before scooping when ready to bake.

Step 5: Prepare and Bake

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop about 1.5 tablespoons of dough per cookie and gently roll into balls. Place them 3 inches apart on the baking sheets. Bake for 11 to 12 minutes until edges are lightly golden but centers still look soft. If your cookies don’t spread enough, give the baking sheet a few gentle bangs while cookies are still warm to encourage spreading. Let cool on the sheet for 5 minutes before transferring to wire racks.

Step 6: Add Garnishes

While the cookies are still warm, press a few extra white chocolate chips and dried cranberries on top for a lovely presentation. This little touch takes your cookies from delicious to absolutely charming.

How to Serve Soft-Baked White Chocolate Cranberry Cookies Recipe

A round white plate with a stack of about twelve light golden brown cookies, each cookie studded with white chocolate chips and dark red dried cranberries scattered throughout the soft, slightly textured surface. Around the plate, a few extra cookies lie on a white marbled surface with a reddish cloth visible in the upper left corner and a white bowl filled with dried cranberries in the upper right. The cookies have a slightly uneven, homemade look with some chips and cranberries slightly popped out, showing a soft, chewy texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling additional white chocolate chips and cranberries atop the warm cookies not only amps up visual appeal but adds bursts of flavor in every bite. A light dusting of powdered sugar can also add an elegant touch, perfect for gifting or celebrations.

Side Dishes

These cookies pair wonderfully with a cup of hot coffee, tea, or even a glass of cold milk. The richness of white chocolate balanced by tart cranberries makes each sip and bite complement one another beautifully, turning snack time into a true moment of joy.

Creative Ways to Present

Try stacking these cookies tied with rustic twine for a homemade gift. Or arrange them alongside a cheese board featuring nuts and dried fruits for a sophisticated dessert spread. You could even crumble some over vanilla ice cream for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store your freshly baked cookies in an airtight container at room temperature, and they will stay soft and chewy for up to one week. Keeping them sealed helps preserve their tender texture and prevents drying out.

Freezing

If you want to prepare for later, freeze the dough balls before baking or the baked cookies themselves. Wrap dough balls in plastic and place them in a freezer bag for up to three months. When ready, thaw the dough overnight in the fridge and bake as usual. Baked cookies freeze well too—just thaw at room temperature before enjoying.

Reheating

To freshen up day-old cookies, warm them in a microwave for about 10-15 seconds or pop them in a preheated oven at 300°F (150°C) for 5 minutes. This revives their softness and melts the white chocolate slightly for an irresistible experience.

FAQs

Can I substitute dried cranberries with another fruit?

Absolutely! Dried cherries or raisins work beautifully as alternatives, providing a similar chewy texture and tangy-sweet contrast to the white chocolate.

Why is chilling the dough necessary?

Chilling solidifies the butter in the dough, which slows spreading during baking, resulting in thicker, softer cookies with better flavor development.

How do I make these cookies dairy-free?

Swap the unsalted butter for a plant-based butter substitute and use dairy-free white chocolate chips. This will keep the soft texture while accommodating dietary preferences.

Can I make the dough ahead and bake later?

Yes! The dough can be refrigerated for up to 4 days or frozen for several months. Just allow the dough to come to room temperature before baking if chilled for a prolonged time.

How do I ensure my cookies come out soft every time?

Use cornstarch in the dry ingredients, don’t overbake (remove when edges are light golden but centers still look soft), and always chill the dough before baking. These tips lock in softness and chewiness.

Final Thoughts

This Soft-Baked White Chocolate Cranberry Cookies Recipe is a delicious way to enjoy classic flavors with a soft, chewy twist. Whether it’s a cozy afternoon treat or a crowd-pleasing dessert, these cookies will bring smiles and that warm, homemade feeling. Trust me, once you make them, you’ll be reaching for this recipe again and again—so go ahead, bake a batch and share the joy!