Soft White Chocolate Chip Cranberry Cookies Recipe

Introduction

There’s something magical about a batch of freshly baked cookies, especially when they’re soft, chewy, and bursting with flavor. These Soft White Chocolate Chip Cranberry Cookies are a delightful twist on a classic favorite. With the perfect balance of sweetness from the white chocolate and tartness from the dried cranberries, they are sure to become a new go-to treat in your household. Whether you’re a seasoned baker or just getting started, this recipe is easy to follow and promises fantastic results every time. Ready to indulge in some deliciousness?

About the Recipe

What Makes These Cookies Special?

These cookies stand out for their soft, chewy texture, which is achieved by using cornstarch and chilling the dough before baking. The combination of sweet white chocolate chips and tangy dried cranberries creates a flavor profile that’s both rich and refreshing. The light browning around the edges and the soft centers make every bite irresistibly good. They are perfect for festive occasions, holiday cookie swaps, or simply to enjoy with a cup of tea or coffee.

Ingredients Breakdown

Key Ingredients and Their Roles

• Unsalted Butter (3/4 cup or 170g): Provides the cookies with a rich flavor and soft texture. Make sure it’s softened to room temperature for easy mixing.
• Brown Sugar (3/4 cup or 150g) and Granulated Sugar (1/4 cup or 50g): The combination of brown sugar and granulated sugar gives the cookies a balanced sweetness and helps achieve a chewy texture.
• Egg (1 large): Adds structure and richness to the dough. It should be at room temperature for the best incorporation.
• Pure Vanilla Extract (2 teaspoons): Enhances the overall flavor profile of the cookies.
• All-Purpose Flour (2 cups or 250g): The base of the cookie dough, providing structure.
• Cornstarch (2 teaspoons): Helps create a soft and tender cookie by binding the ingredients without adding density.
• Baking Soda (1 teaspoon): Acts as a leavening agent to help the cookies rise.
• Salt (1/2 teaspoon): Balances the sweetness and enhances the flavor.
• White Chocolate Chips (3/4 cup or 135g plus extra for garnish): Adds creamy sweetness to the cookies. The extra chips are for garnish.
• Dried Cranberries (1 cup or 140g plus extra for garnish): Provide a tart contrast to the sweet white chocolate chips and a chewy texture.

Substitutions and Variations to Consider

• Butter: Swap with plant-based butter for a dairy-free option.
• Sugar: Use coconut sugar or maple sugar as alternatives for a different flavor profile.
• Dried Cranberries: Replace with dried cherries or raisins if preferred.
• White Chocolate Chips: Substitute with dark or milk chocolate chips to vary the sweetness level.

this RECIPE

Kitchen Equipment Needed

• Large mixing bowl
• Handheld mixer or stand mixer with paddle attachment
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Step-by-Step Preparation

Mixing the Cookie Dough: A Detailed Walkthrough

1. Creaming the Butter and Sugars: In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter, brown sugar, and granulated sugar together on medium speed. Mix until the ingredients are well combined and creamy, approximately 2 minutes.
2. Incorporating the Egg and Vanilla: Add the egg and pure vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
3. Combining Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until the dough is soft and thick.
4. Adding Mix-ins: Add the white chocolate chips and dried cranberries to the dough. Mix on low speed until they are evenly distributed throughout the dough.

Chilling the Dough: Why It’s Important and How to Do It

• Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for at least 1 hour and up to 3-4 days. This step is crucial as it prevents the cookies from spreading too much during baking, ensuring a thick, chewy texture.

Baking Tips: Getting Perfectly Soft and Chewy Cookies

1. Prepare the Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and to ensure even baking.
2. Shape the Dough Balls: Scoop about 1.5 tablespoons of dough and roll it into balls. The dough may feel slightly crumbly but will come together as you work it with your hands. Arrange the dough balls on the prepared baking sheets, spacing them 3 inches apart.
3. Bake the Cookies: Bake in the preheated oven for 11-12 minutes, or until the edges are lightly browned. The centers will still look soft, which is key for achieving a chewy texture.
4. Finishing Touches: If the cookies don’t spread much, gently bang the baking sheets on the counter a couple of times while the cookies are still warm. This will help them spread and develop a slightly crinkled appearance.

Common Mistakes to Avoid

• Skipping the Dough Chilling Step: Chilling is essential to prevent the cookies from spreading too much during baking.
• Overbaking: Cookies should be removed from the oven when they are lightly browned around the edges but still soft in the center.
• Not Measuring Ingredients Correctly: Always spoon and level your flour to avoid dense cookies.

Serving and Presentation Tips

To make your cookies look as good as they taste, consider pressing a few extra white chocolate chips and dried cranberries into the tops of the cookies right after they come out of the oven. This not only adds visual appeal but also boosts the flavor with every bite.

Storing and Freezing Leftovers

• Storing: Keep the cookies in an airtight container at room temperature for up to 1 week.
• Freezing Dough: Freeze the dough balls on a baking sheet. Once solid, transfer to a freezer bag and freeze for up to 3 months. Bake directly from frozen, adding an extra minute or two to the bake time.
• Freezing Baked Cookies: Wrap individual cookies in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use fresh cranberries instead of dried?
It’s best to use dried cranberries for this recipe as fresh ones will add excess moisture, which could affect the cookie texture.

Why did my cookies turn out flat?
Flat cookies may result from not chilling the dough long enough or using overly soft butter. Chilling the dough for the recommended time helps maintain the shape during baking.

How do I make my cookies thicker?
Ensure the dough is cold before baking, and try using a higher proportion of brown sugar, as it contains more moisture and makes for a thicker, chewier cookie.

Conclusion

These Soft White Chocolate Chip Cranberry Cookies are perfect for any occasion, from holiday celebrations to a simple treat for yourself. Give them a try, and don’t forget to share your delicious creations with friends and family! If you enjoyed this recipe, please share it and subscribe to our blog for more delicious recipes!

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