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Soft White Chocolate Chip Cranberry Cookies Recipe

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Enjoy these soft, chewy white chocolate chip cranberry cookies, perfect for any occasion. Easy recipe and full of flavor!

  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 24 cookies

Ingredients

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.

Instructions

Mixing the Cookie Dough: A Detailed Walkthrough

 

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.

 

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.

 

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.

 

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

 

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.

 

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.

 

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.

 

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.

Notes

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.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 11-12 minutes
  • Category: Christmas