Description
Soft-Baked White Chocolate Cranberry Cookies are chewy, flavorful treats combining sweet white chocolate chips with tart dried cranberries. These cookies feature a rich vanilla-infused dough and a soft, thick texture that stays fresh for up to a week. Perfect for cookie lovers who enjoy a blend of sweet and tangy flavors in a soft-baked cookie.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
For Garnish (Optional)
- Extra white chocolate chips
- Extra dried cranberries
Instructions
- Cream Butter and Sugars: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 3 minutes. Beat in the egg and vanilla extract, scraping down sides and bottom as needed to ensure uniform mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly mixed.
- Mix Dough: Slowly add the dry ingredients to the wet mixture on low mixer speed until just combined, forming a soft and thick dough. Add white chocolate chips and dried cranberries, beating carefully on low speed until evenly distributed.
- Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days to prevent cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Form Cookie Balls: Remove dough from refrigerator. If chilled longer than 3-4 hours, allow to sit at room temperature for about 30 minutes for easier handling. Scoop about 1.5 tablespoons of dough per cookie and roll into balls, arranging them 3 inches apart on prepared baking sheets.
- Bake Cookies: Bake for 12 minutes or until edges are lightly browned and centers remain soft. If cookies did not spread enough, gently bang baking sheets on the counter while cookies are still warm to allow slight spreading and deflation.
- Cool and Garnish: Let cookies cool on the baking sheet for 5 minutes. During this time, optionally press extra white chocolate chips and dried cranberries onto the tops for decorative appeal. Transfer cookies to a wire rack to cool completely.
- Store Cookies: Store cooled cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Chilling the dough for at least 1 hour is crucial to prevent excessive spreading and achieve the perfect soft-baked texture.
- If the dough is chilled longer than 3-4 hours, let it warm slightly at room temperature to make scooping and rolling easier.
- Banging the baking sheets gently on the counter while cookies are warm helps them spread and achieve a perfect, tender texture.
- Use parchment paper or silicone baking mats to prevent sticking and aid in easy cleanup.
- You can substitute dried cranberries with dried cherries or raisins for a different tartness.
- For extra flavor, consider adding a small pinch of cinnamon to the dry ingredients.
- Cookies can be frozen after baking for longer storage. Defrost at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
