White Chocolate Cranberry Cookies
These soft and chewy White Chocolate Cranberry Cookies are packed with tart dried cranberries and creamy white chocolate chips for the perfect sweet-tart combo.
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Tangy cranberries and creamy white chocolate come together in these soft, chewy White Chocolate Cranberry Cookies. One bite and you’ll be hooked on the perfect balance of sweet and tart flavors. Whether you’re baking for a cookie swap or just craving a cozy treat, these cookies are sure to become a winter season staple!
How to Make White Chocolate Cranberry Cookies
- Make the dough. Using an electric mixer, cream butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla to the butter mixture while the mixer is running on low speed. Add the dry ingredients, which include flour, cornstarch, leaveners, and salt. Stir in dried cranberries and white chocolate chips.
- Portion. Line two baking sheets with parchment paper. Use a cookie scoop to portion the cookie dough onto the prepared pans, spacing out the cookies so they don’t spread into each other.
- Bake. Bake the cookies at 350°F for 9-11 minutes. You can tell the cookies are done when they start to turn golden brown around the edges, and the tops of the cookies no longer look wet.
- Cool. Allow the baked cookies to cool on the baking sheet for at least 10 minutes, then transfer them to a cooling rack to cool to room temperature.
Frequently Asked Questions
What is the best way to store the cookies?
Store the cookies in an airtight container or zip-top bag at room temperature for up to 3 days.
Can I freeze the cookies?
Yes, you can freeze the finished cookies in an airtight container or zip-top freezer bag for up to 3 months. To thaw the cookies, remove them from the freezer and allow them to sit at room temperature for a couple of hours or overnight before serving.
Does the cookie dough need to chill?
Nope, this cookie dough does not require chilling before baking and can go right into the oven after the dough is mixed.
What size cookie scoop should I use?
For these cookies, I like to use a #24 cookie scoop, which is about 3 Tablespoons.
Favorite Tools
Tips for the Best Cookies
- Room temperature ingredients. Be sure to let the butter and eggs come to room temperature before mixing the dough. This helps all the ingredients come together smoothly and evenly. In colder months, I like to warm my butter in the microwave for about 10-15 seconds, when the room temperature is typically cooler.
- Don’t overbake. These cookies should be soft and chewy, and the key to this is not overbaking them. All ovens will vary, so I recommend using an oven thermometer for accuracy. Also, start with the lower end of the baking times and add 1-2 minutes as needed.
- Reshape as needed. If your cookies spread too much or become misshapen while baking, you can use a round metal cutter that’s slightly larger than the cookie to scoot them back into a perfectly round shape. A small rubber spatula works well too, by pushing in any of the sides that have spread out. Be sure to do this right when the cookies come out of the oven, so they are still hot enough to reshape.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
White Chocolate Cranberry Cookies
Ingredients
- ¾ cup (170g) unsalted butter, at room temperature
- ¾ cup (150g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1¾ cup (235g) all-purpose flour
- 1 Tablespoon (10g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (120g) dried cranberries
- ¾ cup (135g) white chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Scrape the bowl well, then add the egg and vanilla with the mixer on low speed. Mix until well combined.
- Scrape the bowl again and add the flour, cornstarch, baking soda, baking powder, and salt. Mix just until the ingredients are combined. Fold in the dried cranberries and white chocolate chips.
- Portion the dough using a #24 cookie scoop (about 3 Tablespoons). Place the cookies onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake at 350°F for 9-11 minutes or until golden brown around the edges. Allow the cookies to cool for at least 10 minutes and enjoy!
