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
Scale
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.
