There is something utterly irresistible about these Soft-Baked White Chocolate Cranberry Cookies Recipe, a delightful treat that balances sweet, tart, and buttery flavors in every delicious bite. Imagine biting into a soft, chewy cookie studded with luscious white chocolate chips and bursts of tart cranberries—this is a recipe that brings warmth and joy, perfect for sharing with family and friends or simply treating yourself to a moment of cookie heaven. Once you try this Soft-Baked White Chocolate Cranberry Cookies Recipe, it will quickly become your go-to for celebrations or cozy afternoons.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to baking your dream cookies. Each component plays an important role, whether it’s the creamy butter adding richness, the brown sugar contributing moistness and depth, or the cranberries bringing that signature pop of tartness and color.
- 3/4 cup unsalted butter (softened): The base that provides that wonderful buttery softness and flavor.
- 3/4 cup brown sugar (packed): Adds a caramel-like sweetness and keeps the cookies chewy.
- 1/4 cup granulated sugar: Balances sweetness and helps with a tender texture.
- 1 large egg: Binds everything together and contributes to the cookie’s richness.
- 2 teaspoons pure vanilla extract: Elevates the flavor with warm, aromatic notes.
- 2 cups all-purpose flour: The foundation providing structure and softness.
- 2 teaspoons cornstarch: Enhances the soft, tender crumb of these cookies.
- 1 teaspoon baking soda: Helps the cookies rise just enough for that soft texture.
- 1/2 teaspoon salt: Balances sweetness and heightens all the flavors.
- 3/4 cup white chocolate chips: Adds creamy sweetness and melty pockets throughout.
- 1 cup dried cranberries: The star ingredient that brings a tangy contrast and vibrant pop of color.
How to Make Soft-Baked White Chocolate Cranberry Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (177°C). Line your baking sheets with parchment paper to ensure easy cleanup and prevent sticking so your cookies come out perfectly shaped every time.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar. This step is crucial for incorporating air, which leads to a lovely soft texture. Once smooth, add the egg and vanilla extract, mixing just until combined for that rich, flavorful base.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This dry mixture ensures even distribution of leavening and adds to the soft-baked consistency you love. Gradually add this to the wet ingredients, mixing until just combined to avoid overworking the dough.
Step 4: Fold in White Chocolate Chips and Cranberries
Gently fold the white chocolate chips and dried cranberries into the dough, distributing them evenly. These goodies are where the magic happens, delivering sweet and tart flavor in every bite.
Step 5: Chill the Dough
Chill your cookie dough in the refrigerator for at least one hour. This step not only firms the dough for easier handling but also enhances the texture and flavor, making these cookies truly soft-baked perfection.
Step 6: Scoop the Dough
Using about 1.5 tablespoons of dough per cookie, scoop balls and place them on your prepared baking sheets. Leave about three inches between each cookie to allow for gentle spreading as they bake.
Step 7: Bake Until Soft and Slightly Golden
Bake the cookies for 11 to 12 minutes, just until the edges are lightly browned but the centers remain soft and tender. Removing them slightly underbaked is the secret for that melt-in-your-mouth texture.
Step 8: Cool Before Enjoying
Allow your cookies to cool on the baking sheets for five minutes before transferring them to a wire rack to cool completely. This resting time lets them set perfectly without losing any of their soft charm.
How to Serve Soft-Baked White Chocolate Cranberry Cookies Recipe
Garnishes
For a little extra flare, sprinkle a tiny pinch of flaky sea salt on top of each cookie right after baking. It perfectly complements the sweetness and adds a lovely texture contrast.
Side Dishes
These cookies pair beautifully with a cup of hot tea, warming coffee, or even a chilled glass of milk. Think about serving them alongside a fresh fruit salad for a refreshing balance.
Creative Ways to Present
Try arranging the cookies on a festive platter with fresh cranberries and sprigs of rosemary or mint for a stunning holiday display. Or package them in small gift boxes tied with twine for sweet, homemade presents.
Make Ahead and Storage
Storing Leftovers
Store your Soft-Baked White Chocolate Cranberry Cookies in an airtight container at room temperature for up to five days. Layer them with parchment paper to keep their soft texture intact and prevent sticking.
Freezing
You can freeze the cookie dough balls for up to three months. Simply scoop onto a tray, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To bring back that fresh-from-the-oven feeling, warm cookies in a microwave for 10 to 15 seconds or in a low oven for a few minutes. This gentle heat refreshes their softness and melts the white chocolate chips all over again.
FAQs
Can I substitute fresh cranberries for dried?
Fresh cranberries are quite tart and contain more moisture, which could affect the cookie’s texture. It’s best to stick with dried cranberries for this recipe to maintain the soft-baked consistency and flavor balance.
Is cornstarch necessary in this Soft-Baked White Chocolate Cranberry Cookies Recipe?
Yes, cornstarch helps create that tender, soft crumb by preventing gluten from developing too much. It’s a key ingredient for achieving the perfect softness.
Can I use margarine instead of butter?
Butter provides flavor and texture that margarine just can’t match in this recipe. While you can substitute, expect some loss in richness and softness.
How do I avoid my cookies spreading too much while baking?
Chilling the dough is essential for controlling spread. Also, make sure your butter isn’t too soft or melted before mixing. Measure ingredients accurately and don’t overmix the dough.
Can I make these cookies gluten-free?
You can try using a gluten-free all-purpose flour blend that includes xanthan gum. However, the texture might vary slightly, so keep that in mind when baking.
Final Thoughts
There really is something special about the Soft-Baked White Chocolate Cranberry Cookies Recipe that makes baking and enjoying them such a joyful experience. This recipe is straightforward yet yields cookies that are soft, flavorful, and downright addictive. Whether you bake them for yourself, friends, or family, they are sure to bring smiles and cozy goodness to any occasion. So, take a little time in your kitchen and treat yourself to this deliciously soft-baked wonder—you won’t regret it!
Print
Soft-Baked White Chocolate Cranberry Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft-Baked White Chocolate Cranberry Cookies are a delightful treat featuring a tender, chewy texture filled with sweet white chocolate chips and tangy dried cranberries. Perfect for holiday gatherings or any time you crave a rich, flavorful cookie with a soft bite and subtle vanilla notes.
Ingredients
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is smooth and fluffy. Then, add the egg and vanilla extract, mixing until everything is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Add-ins: Carefully fold in the white chocolate chips and dried cranberries, ensuring they are evenly distributed throughout the cookie dough.
- Chill Dough: Cover and chill the dough in the refrigerator for at least one hour. This step firms up the dough, helping the cookies maintain their soft texture when baked.
- Shape Cookies: Scoop approximately 1.5 tablespoons of dough per cookie and place the dough balls about three inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are lightly browned while the centers remain soft and slightly underdone for a tender bite.
- Cool Cookies: Allow the cookies to cool on the baking sheets for five minutes to set before transferring them to a wire rack to cool completely, ensuring they finish firming up without losing softness.
Notes
- Chilling the dough is essential for preventing the cookies from spreading too much and helps achieve a soft texture.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- White chocolate chips and dried cranberries can be substituted with other mix-ins like macadamia nuts or dark chocolate chips for variation.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a chewier texture, slightly underbake the cookies, removing them as soon as edges turn golden.
