These Soft-Baked White Chocolate Cranberry Cookies are buttery, chewy, and slightly tart with sweet bursts of white chocolate — a perfect holiday (or anytime) treat! 🎄🍪
🍪 Soft-Baked White Chocolate Cranberry Cookies
🧂 Ingredients:
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch (makes them extra soft!)
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
👩🍳 Instructions:
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
2. Cream Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients
- Mix in the egg and vanilla extract until well combined.
4. Mix Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually mix dry ingredients into the wet until a soft dough forms.
5. Add Cranberries & White Chocolate
- Fold in dried cranberries and white chocolate chips.
6. Chill (Optional but Recommended)
- For thicker cookies, chill dough for 30 minutes to 1 hour.
7. Scoop & Bake
- Scoop dough into rounded tablespoons and place on baking sheet, spacing about 2 inches apart.
- Bake for 9–11 minutes, or until edges are just lightly golden — centers will look slightly underdone (they’ll set as they cool!).
8. Cool
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
🍒 Tips:
- Add ½ tsp orange zest to the dough for a fresh citrus note.
- Use chopped white chocolate bars instead of chips for extra meltiness.
- Store in an airtight container for up to 5 days, or freeze for longer!