Description
Soft White Chocolate Chip Cranberry Cookies are thick, soft-baked, and wonderfully chewy, with lightly crisp edges, creamy white chocolate chips, and sweet-tart dried cranberries. Brown sugar, vanilla, and a touch of cornstarch help create a tender bakery-style texture, while chilling the dough prevents excessive spreading.
Ingredients
Scale
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) white chocolate chips, plus extra for topping if desired
- 1 cup (140g) dried cranberries, plus extra for topping if desired
Instructions
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Using a handheld mixer or stand mixer fitted with a paddle attachment, beat on medium speed for about 3 minutes, until creamy and well combined.
- Add the egg and vanilla extract. Beat until combined, scraping down the sides and bottom of the bowl as necessary.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined. The cookie dough should be soft and thick.
- Add the white chocolate chips and dried cranberries. Mix on low speed just until evenly distributed throughout the dough.
- Cover the cookie dough tightly and refrigerate for at least 1 hour. If the dough is chilled for more than 3 to 4 hours, allow it to sit at room temperature for about 30 minutes before shaping.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop approximately 1.5 tablespoons (35g) of dough for each cookie. Gently roll into balls, keeping them slightly taller rather than wide for thicker cookies.
- Arrange the cookie dough balls about 3 inches apart on the prepared baking sheets.
- Bake for 11 to 12 minutes, or until the edges are lightly browned while the centers still look soft. Avoid overbaking.
- Remove the baking sheets from the oven. If the cookies have not spread enough, carefully tap the warm baking sheet against the counter to help them settle slightly.
- Allow the cookies to cool on the baking sheet for 5 minutes. If desired, press additional white chocolate chips and dried cranberries into the warm tops.
- Transfer the cookies to a wire cooling rack and allow them to cool completely before storing or serving.
Notes
- Chill the cookie dough for at least 1 hour to reduce excessive spreading and produce thicker cookies.
- Use dried cranberries rather than fresh cranberries because fresh fruit adds extra moisture that can alter the texture of the dough.
- Measure flour carefully by weighing 250g or using the spoon-and-level method.
- Properly softened butter should be cool and pliable rather than melted or greasy.
- Do not overbake. The centers should still look soft when the cookies come out of the oven and will continue setting as they cool.
- Cornstarch helps create a soft, thick texture, but it can be omitted without a replacement if necessary.
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Prepared cookie dough can be refrigerated for up to 3 to 4 days.
- Baked cookies can be frozen for up to 3 months.
- Portioned unbaked cookie dough balls can be frozen for up to 3 months and baked from frozen. Add approximately 1 extra minute to the baking time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 17 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg