Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they are the perfect blend of chewy texture and rich flavors. With sweet white chocolate morsels paired with tart cranberries, each bite offers a delightful contrast that makes them ideal for any occasion. Whether it’s a holiday gathering, a cozy family night, or simply a treat for yourself, these cookies will not disappoint. Plus, their soft-baked nature ensures they stay fresh and delicious for days!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of sweet white chocolate and tart cranberries creates a unique taste that everyone loves.
- Perfectly Soft Texture: Enjoy the chewy, soft-baked consistency that melts in your mouth.
- Easy to Make: With simple steps and common ingredients, this recipe is beginner-friendly.
- Versatile Treat: Perfect for holidays, birthdays, or just as an everyday snack.
- Make Ahead Option: The dough can be chilled for up to 3-4 days, allowing you to bake fresh cookies whenever you want.
Tools and Preparation
To make these cookies, you will need some essential tools that help streamline the process and ensure great results.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Importance of Each Tool
- Stand mixer or handheld mixer: Speeds up mixing and ensures even ingredient incorporation for a better cookie dough.
- Mixing bowls: Essential for combining wet and dry ingredients separately before mixing them together.
- Baking sheets: Provides a sturdy base for baking the cookies evenly.
- Parchment paper or silicone baking mats: Prevents sticking and makes cleanup easier.
Ingredients
You’ll love these white chocolate chip cranberry cookies because they’re soft-baked, wonderfully chewy, have extra vanilla, plus they combine sweet white chocolate morsels with tart dried cranberries. Set aside 1 hour to chill the dough in the refrigerator before baking.
- 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: Mix Wet Ingredients
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 together. 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; beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
Step 3: Prepare Cookie Dough
Remove cookie dough from the refrigerator. If it has chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes it easier to scoop and roll.
Step 4: Preheat Oven
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 5: Shape Cookie Balls
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 three inches apart on prepared baking sheets.
Step 6: Bake Cookies
Bake for 11-12 minutes or until lightly browned around the edges. The centers should still look soft. If cookies didn’t spread much during baking, lightly bang the baking sheets on the counter while still warm; they’ll stretch and deflate.
Step 7: Cool Cookies
Allow cookies to cool on the baking sheet for five minutes. During this time, press extra white chocolate chips and dried cranberries into warm tops if desired. After five minutes, transfer them to a wire rack to cool completely.
Step 8: Store Cookies
Cookies stay fresh covered at room temperature for up to one week.
Enjoy your deliciously soft-baked white chocolate cranberry cookies!
How to Serve Soft-Baked White Chocolate Cranberry Cookies
These delectable Soft-Baked White Chocolate Cranberry Cookies are perfect for a variety of occasions. Whether you’re hosting a gathering or enjoying a quiet night at home, here are some serving suggestions to enhance your cookie experience.
With a Glass of Milk
- Pair these cookies with a cold glass of milk for a classic treat that balances the sweetness.
Ice Cream Sandwiches
- Use two cookies to create an ice cream sandwich. Fill with your favorite ice cream flavor for a delightful dessert.
Coffee or Tea
- Enjoy these cookies alongside a warm cup of coffee or herbal tea. The flavors complement each other beautifully.
Gift Them
- Pack these cookies in a decorative box and gift them to friends or family. They make an excellent homemade present for any occasion.
Dessert Platter
- Serve the cookies on a beautiful platter with other treats like brownies and fruit. This creates an inviting dessert display.
Cookie Bar
- Create a cookie bar at your next party, allowing guests to choose their favorites. Include toppings like whipped cream or chocolate drizzle for extra fun.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
To achieve the best results with your Soft-Baked White Chocolate Cranberry Cookies, follow these helpful tips.
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Chill the Dough: Chilling the dough is crucial to prevent spreading. Aim for at least one hour in the fridge.
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Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This helps create a smoother batter and better texture.
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Don’t Overmix: Mix until just combined when adding dry ingredients. Overmixing can lead to tough cookies.
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Monitor Baking Time: Keep an eye on your cookies while baking. Remove them when the edges are lightly browned but the centers look soft.
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Store Properly: Keep cookies in an airtight container at room temperature to maintain freshness for up to one week.
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Experiment with Add-ins: Feel free to add nuts or other dried fruits to customize your cookies even further!
Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies
Pairing side dishes with your Soft-Baked White Chocolate Cranberry Cookies can elevate your dessert experience. Here are some delicious ideas:
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Vanilla Ice Cream: A scoop of classic vanilla ice cream complements the sweetness of the cookies perfectly.
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Fruit Salad: A light fruit salad provides fresh flavors and balances out the richness of the cookies.
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Cheese Platter: Pair with mild cheeses like brie or cream cheese for a sweet and savory contrast.
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Chocolate Fondue: Set up a chocolate fondue station where guests can dip cookie pieces into melted chocolate.
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Whipped Cream: Serve with dollops of whipped cream for added richness—great for cookie sandwiches!
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Hot Cocoa: Warm up with hot cocoa, especially during colder months, adding extra comfort to your treat.
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Nutty Granola: A crunchy nutty granola can provide texture and contrast when enjoyed alongside soft cookies.
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Yogurt Parfait: Layer yogurt with fruit and granola for a refreshing side that pairs well with sweet treats!
Common Mistakes to Avoid
When making Soft-Baked White Chocolate Cranberry Cookies, avoiding common pitfalls will ensure your cookies turn out perfectly.
- Skipping the chilling step: Chilling the dough is crucial. If you skip this, your cookies may spread too much and lose their soft-baked texture.
- Not measuring flour correctly: Over-measuring flour can lead to dry cookies. Always spoon and level your flour for accurate measurements.
- Using cold ingredients: Cold butter or eggs can affect the mixing process. Make sure your butter is softened and your egg is at room temperature for the best results.
- Overbaking the cookies: Keep an eye on baking time; remove them when they are lightly browned but still soft in the center. They will continue to bake on the sheet after being taken out of the oven.
- Ignoring ingredient quality: Using low-quality chocolate or cranberries can impact flavor. Opt for high-quality white chocolate chips and plump dried cranberries for a delightful taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container at room temperature for up to 1 week.
- You can also keep cookie dough in the fridge for up to 3-4 days before baking.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Freeze baked cookies in an airtight container or freezer bag for up to 3 months.
- For best results, layer parchment paper between cookies if stacking.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven: Preheat to 350°F (177°C). Place cookies on a baking sheet and warm for about 5-7 minutes until heated through.
- Microwave: Heat one cookie at a time on a microwave-safe plate for about 10-15 seconds. Be careful not to overheat as they can become tough.
- Stovetop: Place a cookie in a skillet over low heat, cover, and warm for about 5 minutes to retain softness.
Frequently Asked Questions
Here are some common questions about Soft-Baked White Chocolate Cranberry Cookies.
How do I achieve soft-baked texture?
To get that perfect soft-baked texture, be sure not to overbake your cookies and allow them to cool slightly on the baking sheet before transferring them.
Can I use other types of chocolate?
Yes! While white chocolate is delicious, feel free to experiment with dark or milk chocolate chips according to your preference.
How long do these cookies stay fresh?
Soft-Baked White Chocolate Cranberry Cookies remain fresh in an airtight container at room temperature for up to one week.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough before baking. Just scoop it into balls and freeze them flat on a tray before transferring them to a freezer bag.
Are there any good substitutions for dried cranberries?
Yes! You can substitute dried cherries, raisins, or even chopped nuts if you prefer different flavors or textures.
Final Thoughts
These Soft-Baked White Chocolate Cranberry Cookies are not only chewy and delicious but also incredibly versatile. Whether you’re enjoying them as a cozy treat or sharing them with friends, they’re sure to satisfy any sweet craving. Feel free to customize by adding nuts or adjusting the amount of cranberries and chocolate chips!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the delightful taste of Soft-Baked White Chocolate Cranberry Cookies! These cookies are the perfect blend of chewy texture and rich flavors, featuring creamy white chocolate morsels paired with tart dried cranberries. Each bite delivers a satisfying contrast that makes these treats ideal for any occasion—whether you’re hosting a festive gathering, enjoying a cozy family night, or simply treating yourself. Easy to make and irresistibly delicious, they stay fresh for days thanks to their soft-baked nature. Experience cookie bliss with this simple recipe that anyone can master!
Ingredients
- 3/4 cup unsalted butter (170g), softened
- 3/4 cup packed brown sugar (150g)
- 1/4 cup granulated sugar (50g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips (135g)
- 1 cup dried cranberries (140g)
Instructions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Using a mixer, beat softened butter with brown and granulated sugars until creamy. Mix in egg and vanilla until well combined.
- In another bowl, whisk flour, cornstarch, baking soda, and salt. Gradually add to wet ingredients until just mixed. Fold in white chocolate chips and cranberries.
- Chill the dough for at least one hour.
- Scoop dough into balls (about 1.5 tablespoons each) and place on prepared sheets, spaced three inches apart.
- Bake for 11-12 minutes or until lightly golden around the edges but soft in the center.
- Allow cookies to cool on sheets for five minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
