Description
These soft-baked white chocolate cranberry cookies combine the sweetness of white chocolate chips with the tartness of dried cranberries for a chewy, flavorful treat. With extra vanilla and a perfect texture from chilling the dough, these cookies are ideal for cozy snack times or festive occasions.
Ingredients
Wet 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
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 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
- 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, about 3 minutes. This process incorporates air for a light texture. Beat in the egg and vanilla extract, then scrape down the sides and bottom of the bowl and beat again to fully combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures your leavening and starch are evenly combined for consistent texture.
- Combine Wet and Dry Ingredients: On low speed, slowly mix the dry ingredient mixture into the wet ingredients until just combined. The dough should be soft and thick. Avoid overmixing to keep cookies tender.
- Add White Chocolate Chips and Cranberries: Fold in the white chocolate chips and dried cranberries using the mixer on low speed until evenly distributed.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour and up to 3-4 days. Chilling is essential to prevent spreading and to develop the cookie’s chewy texture.
- Prepare for Baking: Remove dough from the refrigerator. If chilled longer than 3-4 hours, let sit at room temperature for about 30 minutes to soften for easier scooping. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Scoop and Shape: Scoop approximately 1.5 tablespoons of dough per cookie and roll into balls. The dough may feel crumbly but will hold together as you handle it. Space dough balls 3 inches apart on prepared baking sheets.
- Bake Cookies: Bake for 11-12 minutes or until cookies are lightly browned around the edges but centers still look soft. If cookies don’t spread much, gently bang the baking sheets on the counter while warm to help them spread and deflate slightly.
- Cool and Garnish: Let cookies cool on the baking sheet for 5 minutes. Optionally, press extra white chocolate chips and cranberries into the warm tops for a pretty appearance. Transfer cookies to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature for up to 1 week to maintain softness.
Notes
- Chilling the dough is critical to achieve soft, chewy cookies that do not over-spread.
- Letting dough sit at room temperature after chilling if it becomes too firm makes rolling easier.
- Banging the baking sheet gently on the counter while cookies are warm helps spread cookies that didn’t flatten sufficiently.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Extra white chocolate chips and cranberries on top are optional but add an attractive finishing touch.
- Prep Time: 1 hour 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
