Description
Enjoy these soft-baked white chocolate cranberry cookies, featuring a perfect balance of sweet white chocolate and tart dried cranberries within a tender, chewy cookie. Chilled dough ensures ideal texture and minimal spreading, resulting in delightful cookies that stay soft and fresh for up to a week.
Ingredients
Cookie Dough
- 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 Butter and Sugars: In a large bowl, use a handheld mixer or stand mixer with paddle attachment to beat the butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until combined and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract. Scrape down the bowl’s sides and bottom to ensure even mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine Wet and Dry: On low speed, slowly add the dry ingredients to the wet mixture until just combined, producing a soft, thick dough.
- Fold in Mix-ins: Add white chocolate chips and dried cranberries; beat on low until evenly incorporated.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour, up to 3-4 days, to prevent cookies from spreading excessively when baked.
- Prepare Dough for Baking: Remove dough from fridge. If chilled longer than 3-4 hours, allow it to rest at room temperature for about 30 minutes to soften for easier scooping.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and Arrange Dough Balls: Using about 1.5 tablespoons of dough each, roll into balls. Arrange dough balls on baking sheets spaced 3 inches apart.
- Bake Cookies: Bake for 11-12 minutes or until edges are lightly browned while centers remain soft.
- Shape Cookies if Needed: If cookies do not spread much, gently bang the baking sheets on the counter a couple of times while cookies are still warm to encourage spreading and deflating.
- Cool and Garnish: Let cookies cool on baking sheets for 5 minutes. Press extra white chocolate chips and dried cranberries onto warm cookie tops for garnish if desired.
- Transfer to Wire Rack: Move cookies to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Chilling the dough is essential to prevent excessive spreading and ensure soft texture.
- If dough has chilled too long, let it soften slightly before shaping to make handling easier.
- Press additional white chocolate chips and cranberries on warm cookies for an attractive finish.
- Cookies can be stored at room temperature for up to 1 week in an airtight container.
- Make sure to space dough balls properly on the baking sheet to allow for spreading.