Description
Delight in these soft-baked white chocolate cranberry cookies with a chewy texture, enhanced by rich vanilla and the perfect balance of sweet white chocolate chips and tart dried cranberries. Chill the dough for an hour for ideal spread and bake until golden-edged yet soft-centered.
Ingredients
Scale
Cookies
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (dark recommended)
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) white chocolate chips, plus extra for garnish
- 1 cup (140g) dried cranberries, plus extra for garnish
Instructions
- Cream the Butter and Sugars: In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until combined and creamy, about 3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract. Scrape down the bowl sides and bottom, then beat again to fully combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine Wet and Dry: Slowly mix the dry ingredients into the wet mixture on low speed until just combined, forming a soft thick dough.
- Add Mix-ins: Fold in the white chocolate chips and dried cranberries, mixing gently on low speed until incorporated.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour and up to 3-4 days to prevent over-spreading.
- Preheat and Prepare Baking Sheets: When ready to bake, preheat oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Form Dough Balls: If chilled more than 3-4 hours, let dough sit at room temperature for 30 minutes. Scoop about 1.5 tablespoons of dough and roll into balls. Arrange 3 inches apart on baking sheets.
- Bake Cookies: Bake for 12 minutes until edges are lightly browned with soft centers. If cookies did not spread, gently bang the baking sheets on the counter while warm.
- Cool and Garnish: Let cool on baking sheets for 5 minutes. Optionally press additional white chocolate chips and cranberries onto tops. Transfer to wire racks to cool completely.
- Storage: Store the cookies covered at room temperature for up to 1 week.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- For easier handling, let chilled dough sit at room temperature for 30 minutes before shaping.
- Press extra white chocolate chips and cranberries on warm cookies for decorative appeal.
- Use dark brown sugar for a richer flavor.
- Cookies stay fresh for up to one week when stored properly at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
