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Soft Baked White Chocolate Cranberry Cookies

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.
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Servings 30 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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350 F. Line two baking sheets with parchment or silicone. Set aside.
  5. 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.