Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they are not only soft and chewy but also bursting with flavor. The combination of sweet white chocolate and tart cranberries makes them perfect for any occasion, from holiday gatherings to casual family treats. These cookies are simple to prepare, ensuring that even novice bakers can enjoy delicious results.
Why You’ll Love This Recipe
- Deliciously Chewy: These cookies offer a wonderful chewy texture that melts in your mouth.
- Perfect Balance of Flavor: The sweetness of white chocolate pairs beautifully with the tartness of cranberries.
- Easy to Make: With straightforward instructions, anyone can whip these up quickly.
- Versatile Treat: Great for holidays, parties, or just a cozy night at home.
- Make Ahead Option: The dough can be chilled for up to 3-4 days for convenience.
Tools and Preparation
Having the right tools is key to creating the perfect cookies. Here’s what you will need to get started.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
Importance of Each Tool
- Stand mixer or handheld mixer: Makes it easy to cream butter and sugars until light and fluffy.
- Mixing bowls: Allows you to combine wet and dry ingredients effectively.
- Baking sheets: Essential for even baking; using parchment paper prevents sticking.
- Wire rack: Helps cool the cookies evenly after baking.
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: Prepare the Dough
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 together the flour, cornstarch, baking soda, and salt. On low speed, slowly mix this into the wet ingredients until combined. The cookie dough will be soft and thick. Add in the white chocolate chips and dried cranberries, then beat on low speed until all ingredients are thoroughly combined. Cover the dough tightly and chill in the refrigerator for at least 1 hour or up to 3-4 days.
Step 3: Preheat Oven
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 helps the firm cookie dough become easier to scoop and roll. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 4: Shape Cookies
As your oven preheats, scoop about 1.5 tablespoons of dough each into balls. While slightly crumbly, the dough should come together as you work it with your hands. Arrange these dough balls on your prepared baking sheets about 3 inches apart.
Step 5: Bake
Bake for 11-12 minutes or until lightly browned around the edges while ensuring that centers still look soft. If your cookies didn’t spread much during baking, lightly bang the baking sheets on the counter a couple of times while they are still warm; this will help them stretch and deflate slightly.
Step 6: Cool
Allow cookies to cool on the baking sheet for 5 minutes. During this time, press some extra white chocolate chips and dried cranberries into their warm tops if desired. After cooling briefly, transfer cookies to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to one week! Enjoy these delicious Soft-Baked White Chocolate Cranberry Cookies!
How to Serve Soft-Baked White Chocolate Cranberry Cookies
These soft-baked white chocolate cranberry cookies are delicious on their own, but they can also be served in various fun and creative ways. Here are some serving suggestions to enjoy them even more!
With a Glass of Milk
- A classic pairing that enhances the sweetness of the cookies and balances the tartness of the cranberries.
As an Ice Cream Sandwich
- Place a scoop of vanilla or caramel ice cream between two cookies for a delightful dessert treat.
Drizzled with Chocolate
- Melt some extra white chocolate and drizzle it over the cookies for added sweetness and visual appeal.
With a Cup of Coffee or Tea
- Enjoy these cookies alongside your favorite hot beverage for a cozy afternoon snack.
At Celebratory Events
- Serve them at parties, holidays, or special occasions to impress your guests with a tasty homemade treat.
Gift-Wrapped
- Package these cookies in a decorative box as a thoughtful gift for friends and family during the holidays.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
To ensure that your soft-baked white chocolate cranberry cookies turn out perfectly every time, follow these simple tips:
-
Chill the Dough: Refrigerating the dough for at least one hour helps prevent spreading, resulting in thick, chewy cookies.
-
Use Room Temperature Ingredients: Ensure that your butter and egg are at room temperature for better mixing and texture.
-
Don’t Overbake: Remove the cookies from the oven when they look slightly underdone. They will continue to cook on the baking sheet.
-
Add Extra Mix-Ins: For an extra burst of flavor, consider adding nuts or additional white chocolate chips to the dough.
-
Store Properly: Keep the cookies in an airtight container at room temperature for optimal freshness.
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 excellent options:
-
Fruit Salad
A light fruit salad provides a refreshing contrast to the rich flavors of the cookies. -
Cheese Platter
Include mild cheeses like brie or goat cheese for a savory balance against the sweet cookies. -
Chocolate Fondue
Dip fresh fruits or pieces of cookie into warm chocolate fondue for a fun and interactive dessert experience. -
Yogurt Parfait
Layer yogurt with granola and cranberries for a delicious breakfast option featuring similar flavors. -
Nut Mix
A mix of almonds, walnuts, and cashews offers crunchiness that complements the softness of the cookies. -
Hot Cocoa
Serve these cookies alongside rich hot cocoa topped with whipped cream for a cozy winter treat. -
Ice Cream Sundae Bar
Set up an ice cream sundae station where guests can top their scoops with crumbled cookie pieces. -
Warm Spiced Cider
Pair with warm spiced apple cider during fall gatherings for seasonal comfort.
Common Mistakes to Avoid
When making Soft-Baked White Chocolate Cranberry Cookies, it’s easy to slip up on a few crucial steps. Here are some common mistakes to keep in mind.
- Skipping the chilling time: Not refrigerating the dough can lead to cookies that spread too much during baking. Always chill the dough for at least an hour.
- Not measuring flour correctly: Using too much flour can make your cookies dry and crumbly. Spoon and level your flour for accuracy.
- Overmixing the dough: Mixing too long after adding flour can create tough cookies. Mix just until combined.
- Ignoring oven temperature: An oven that’s too hot can burn the edges. Use an oven thermometer to ensure it’s properly calibrated.
- Not using parchment paper: Baking directly on a sheet can cause sticking and uneven baking. Always line with parchment or silicone mats.
Storage & Reheating Instructions
Refrigerator Storage
- Store Soft-Baked White Chocolate Cranberry Cookies in an airtight container.
- They will stay fresh in the refrigerator for up to 1 week.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Place cookies in a single layer in a freezer-safe bag or container.
- They can be frozen for up to 3 months. Be sure to separate layers with parchment paper to prevent sticking.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven: Preheat to 350°F (177°C) and warm cookies for about 5 minutes.
- Microwave: Heat individual cookies for about 10-15 seconds for a soft texture.
- Stovetop: Place cookies in a pan over low heat, flipping occasionally for even warming.
Frequently Asked Questions
Here are some frequently asked questions regarding Soft-Baked White Chocolate Cranberry Cookies.
How do I know when my cookies are done?
The cookies should be lightly browned around the edges but still look soft in the center. They will firm up as they cool.
Can I use different types of chocolate?
Absolutely! You can substitute white chocolate chips with milk or dark chocolate chips, depending on your preference.
Are these cookies suitable for freezing?
Yes, these cookies freeze well! Just store them properly in an airtight container for up to 3 months.
What can I add to customize my Soft-Baked White Chocolate Cranberry Cookies?
You can add nuts like pecans or walnuts, or try incorporating orange zest for a citrus twist.
Final Thoughts
These Soft-Baked White Chocolate Cranberry Cookies are not only delicious but also versatile. The chewy texture paired with sweet white chocolate and tart cranberries makes them perfect for any occasion. Feel free to customize them with your favorite mix-ins!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the delightful taste of Soft-Baked White Chocolate Cranberry Cookies, where sweet white chocolate morsels meet tart dried cranberries for a flavor explosion. These cookies are incredibly soft and chewy, making them a perfect treat for any occasion—be it holiday gatherings or cozy family nights. With simple ingredients and straightforward instructions, even novice bakers can whip up a batch that will impress friends and family alike. Set aside some time to chill the dough for optimal texture, and enjoy the warm, comforting aroma that fills your kitchen as these cookies bake to golden perfection.
Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Stir in white chocolate chips and cranberries until evenly distributed. Cover dough tightly and chill in the refrigerator for at least one hour.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough onto prepared sheets, spaced about three inches apart.
- Bake for 11-12 minutes until edges are lightly browned but centers remain soft. Cool on the baking sheet for five minutes 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: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
