Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they’re soft-baked, wonderfully chewy, and packed with flavor. The combination of sweet white chocolate morsels and tart dried cranberries creates a delightful treat that suits various occasions. Whether you’re hosting a gathering or simply craving something sweet, these cookies are sure to impress.
Why You’ll Love This Recipe
- Delicious Flavor: The mix of sweet white chocolate and tangy cranberries creates a delightful taste experience.
- Soft and Chewy Texture: Enjoy the perfect balance of softness and chewiness in every bite.
- Easy to Make: With straightforward steps, this recipe is accessible for bakers of all levels.
- Versatile Treat: Perfect for holidays, cookie exchanges, or an everyday dessert.
- Make Ahead: You can prepare the dough in advance and chill it in the refrigerator for up to several days.
Tools and Preparation
Before you start baking your soft-baked white chocolate cranberry cookies, gather your tools for an easier process.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
Importance of Each Tool
- Stand mixer or handheld mixer: Makes creaming butter and sugar effortless and ensures even mixing.
- Mixing bowls: Essential for holding ingredients while you prepare your cookie dough.
- Baking sheets: Provides a sturdy surface for baking your cookies evenly.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (I use dark)
- 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 a few extra for garnish
- 1 cup (140g) dried cranberries, plus a few extra for garnish
How to Make Soft-Baked White Chocolate Cranberry Cookies
Step 1: 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 together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries, beating on low speed until everything is well combined. Cover the dough tightly and chill in the refrigerator for at least 1 hour and up to 3–4 days.
Step 3: Prepare to Bake
Remove cookie dough from the refrigerator. If it chilled longer than 3–4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 4: Shape the Cookies
As the oven preheats, scoop about 1.5 tablespoons of dough each into balls. The dough may be slightly crumbly but will come together as you work it with your hands. Arrange dough balls about 3 inches apart on prepared baking sheets.
Step 5: Bake Your Cookies
Bake for 11–12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the baking sheets on the counter while still warm; they’ll stretch and deflate.
Step 6: Cool Down
Allow cookies to cool on the baking sheet for about 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops if desired. After cooling briefly, transfer cookies to a wire rack to cool completely.
Enjoy your freshly baked Soft-Baked White Chocolate Cranberry Cookies! They stay fresh covered at room temperature for up to one week—if they last that long!
How to Serve Soft-Baked White Chocolate Cranberry Cookies
Soft-baked white chocolate cranberry cookies are a delightful treat that can be enjoyed in various ways. Whether for a cozy gathering or as a sweet snack, these cookies pair well with several accompaniments to enhance their flavors.
With a Glass of Milk
- A classic pairing, milk complements the sweetness of the white chocolate and balances the tartness of the cranberries.
As a Dessert Sandwich
- Take two cookies and add a scoop of vanilla ice cream in between for an indulgent dessert sandwich that’s perfect for warm days.
With Coffee or Tea
- Enjoy these cookies with your favorite coffee or tea. The warmth of the beverage enhances the cookie’s flavors and makes for a comforting experience.
At a Holiday Gathering
- Serve these cookies at holiday parties or family gatherings. Their festive colors make them visually appealing and perfect for celebrations.
Gift Package Option
- Pack them in a decorative box as homemade gifts. These cookies make thoughtful presents for friends and family during special occasions.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
To ensure your soft-baked white chocolate cranberry cookies turn out perfectly every time, follow these helpful tips.
- Chill the Dough: Chilling the cookie dough is essential to prevent spreading during baking, resulting in thicker, softer cookies.
- Do Not Overbake: Keep an eye on your cookies as they bake. Pull them out when they are slightly underbaked; they will continue to cook while cooling.
- Use Fresh Ingredients: Always use fresh white chocolate chips and dried cranberries for the best flavor and texture.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This helps create a smooth batter.
- Adjust Size as Needed: If you prefer larger or smaller cookies, adjust the size of your dough balls but remember to modify the baking time accordingly.
- Store Properly: For maximum freshness, store your cookies in an airtight container at room temperature.
Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies
Pairing food can elevate any meal or snack experience, including soft-baked white chocolate cranberry cookies. Here are some side dishes that complement their deliciousness:
- Vanilla Ice Cream: Creamy vanilla ice cream pairs perfectly with the sweetness of the cookies.
- Fruit Salad: A mix of fresh fruits adds a refreshing contrast to the rich flavors of the cookies.
- Cheese Platter: A selection of cheeses can provide a savory element that balances the sweetness.
- Chocolate Fondue: Dip pieces of cookie into warm chocolate for an extra indulgent treat.
- Coffee Cake: The crumbly texture and mild sweetness of coffee cake enhance the overall dessert experience.
- Yogurt Parfait: Layer yogurt with granola and berries for a delightful combination that complements the cookie’s flavors.
- Nut Mix: A handful of lightly salted nuts can provide crunch and contrast against the soft texture of the cookies.
- Hot Cocoa: Warm hot cocoa is another delightful beverage option that pairs beautifully with these treats, especially in cooler weather.
Common Mistakes to Avoid
When making Soft-Baked White Chocolate Cranberry Cookies, a few common mistakes can hinder your baking success. Here are some tips to ensure your cookies turn out perfectly.
- Using cold butter: Always use softened butter at room temperature. Cold butter won’t cream properly with the sugars, leading to dense cookies.
- Skipping the chilling step: Chilling the dough for at least 1 hour is crucial. This prevents the cookies from spreading too much while baking.
- Overmixing the dough: Mix just until combined after adding flour. Overmixing can make your cookies tough instead of soft and chewy.
- Not measuring ingredients properly: Use a kitchen scale or proper measuring cups. Incorrect measurements can lead to undesired cookie texture and flavor.
- Baking on an unlined sheet: Always line your baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking.
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- Place parchment paper between layers of cookies to maintain softness.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Freeze in a single layer on a baking sheet before transferring to an airtight container.
- They can be frozen for up to 3 months.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven: Preheat oven to 350°F (177°C). Bake for about 5 minutes until warmed through.
- Microwave: Heat one cookie for about 10-15 seconds until soft but not hot.
- Stovetop: Place cookies in a skillet over low heat for a couple of minutes, flipping halfway through.
Frequently Asked Questions
How do I make my Soft-Baked White Chocolate Cranberry Cookies chewy?
To achieve chewiness, ensure you use enough brown sugar and don’t overbake them. The centers should look slightly underbaked when you take them out of the oven.
Can I substitute cranberries in this recipe?
Yes! You can use dried cherries, raisins, or even chopped nuts as alternatives to dried cranberries.
How long do Soft-Baked White Chocolate Cranberry Cookies last?
These cookies will stay fresh covered at room temperature for up to one week, or you can freeze them for up to three months.
What makes these cookies soft-baked?
The combination of cornstarch and chilling the dough helps create that soft and chewy texture characteristic of soft-baked white chocolate cranberry cookies.
Can I add more chocolate chips?
Absolutely! Feel free to add extra white chocolate chips or mix in dark chocolate chips for a different flavor profile.
Final Thoughts
Soft-Baked White Chocolate Cranberry Cookies are not only delicious but also incredibly versatile. You can customize them by adding different nuts or swapping out cranberries for other dried fruits. Give this recipe a try, and enjoy the delightful combination of flavors and textures in every bite!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the deliciousness of Soft-Baked White Chocolate Cranberry Cookies, where sweet white chocolate morsels meet the tartness of dried cranberries. These cookies are soft, chewy, and bursting with flavor, making them the perfect treat for any occasion—from holiday gatherings to everyday snacks.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 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
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (135g) white chocolate chips, plus a few extra for garnish
- 1 cup (140g) dried cranberries, plus a few extra for garnish
Instructions
- Cream together softened butter, brown sugar, and granulated sugar until smooth. Beat in egg and vanilla extract.
- In another bowl, whisk flour, cornstarch, baking soda, and salt; gradually mix into wet ingredients.
- Fold in white chocolate chips and dried cranberries until evenly distributed.
- Chill dough for at least 1 hour.
- Preheat oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Scoop dough into balls and place on prepared sheets about 3 inches apart.
- Bake for 11–12 minutes until edges are lightly browned but centers remain soft.
- Cool on sheets briefly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
