I stole this recipe for Soft Baked White Chocolate Cranberry Cookies from sallysbakingaddiction.com. This cookie recipe is perfect for colder days. First butter is beaten in a bowl with sugar until fluffy, then an egg and vanilla are mixed in. Next in a separate bowl flour, cornstarch, baking soda and salt are whisked together. The flour mixture is mixed into the wet ingredients. White chocolate chips and dried cranberries are folded into the dough. Then the dough is refrigerated for two hours before rolled and baked. The finished cookies are a delicious addition to any cookie jar!
“Happy is the home with a fat cookie jar stuffed full of goodies.” – Cookies Cookies (1959) (see more quotes in the Quotes tab)
The ingredients for this recipe are: ¾ cup (1 ½ sticks) unsalted butter, ¾ cup packed dark brown sugar, ¼ cup granulated sugar, 1 large egg, 2 cups AP flour, 2 tsp cornstarch, 1 tsp baking soda, ½ tsp salt, ¾ cup white chocolate chips and ¾ cup dried cranberries
In a large bowl using a mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed.
Then in a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined.
Next add the white chocolate chips and dried cranberries and mix on low for 5-10 seconds until evenly distributed.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days.
Remove cookie dough from the refrigerator and then allow to sit at room temperature for 10 minutes. Preheat oven to 350 F. Line two baking sheets with parchment or silicone. Scoop and roll dough balls, about 1 tbsp of dough each. Place 10-12 on each cookie sheet.
Bake in batches for 10-11 minutes, until barely golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.
Enjoy!
If you liked this recipe for Soft Baked White Chocolate Cranberry Cookies then you can try other cookie recipes like Hot Chocolate Cookies, M&Ms Pudding Cookies, Cake Mix Cookies, Crackle Brownie Cookies, Pumpkin Pie Cookies, Pistachio & White Chocolate Pudding Cookies or Cake Mix Gooey Butter Cookies.
Soft Baked White Chocolate Cranberry Cookies
Ingredients
- ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 2 cups AP flour spooned and leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
Instructions
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In a large bowl using a mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the side and bottom of bowl as needed.
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In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick. Add the white chocolate chips and dried cranberries and mix on low for 5-10 seconds until evenly distributed. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
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Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes – if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes.
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Preheat oven to 350 F. Line two baking sheets with parchment or silicone. Set aside.
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Scoop and roll dough balls, about 1 tbsp of dough each. Place 10-12 on each cookie sheet. Bake in batches for 10-11 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will deflate as they cool. Transfer to a cooling rack to cool completely.