Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they are a delightful combination of chewy texture and sweet flavors. The rich white chocolate morsels complement the tartness of dried cranberries perfectly, making them ideal for any occasion, from holiday gatherings to cozy family nights. These cookies stand out due to their soft-baked nature and extra hint of vanilla, ensuring each bite is a treat.
Why You’ll Love This Recipe
- Delicious Flavor: The blend of sweet white chocolate and tangy cranberries creates a unique taste that everyone loves.
- Easy to Make: With straightforward steps, this recipe is perfect for novice bakers and experienced cooks alike.
- Chewy Texture: Chilling the dough ensures that the cookies come out soft and chewy every time.
- Versatile Treat: Great for holidays, celebrations, or just when you need a sweet snack.
- Make Ahead Option: The dough can be chilled for several days, making it easy to prepare in advance.
Tools and Preparation
Before you start baking your delicious cookies, gather all the necessary tools. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
Importance of Each Tool
- Stand mixer or handheld mixer: Helps achieve a creamy consistency when blending ingredients quickly and efficiently.
- Baking sheets: Provides a sturdy base for even baking, ensuring your cookies cook uniformly.
- Parchment paper or silicone baking mats: Prevents sticking and makes cleanup a breeze.
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.
For the Cookie Dough
- 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
For Dry Ingredients
- 2 cups (250g) all-purpose flour, spooned & leveled
- 2 teaspoons cornstarch (cornflour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Mix-Ins
- 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 Your Ingredients
Gather all ingredients listed above. Allow the butter and egg to reach room temperature for better mixing results.
Step 2: Mix Wet Ingredients
In a large bowl using a handheld mixer or stand mixer with paddle attachment:
1. Beat the unsalted butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes.
2. Add in the egg and vanilla extract, mixing until fully incorporated.
Step 3: Combine Dry Ingredients
In another bowl:
1. Whisk together the all-purpose flour, cornstarch, baking soda, and salt.
2. Gradually mix these dry ingredients into the wet mixture on low speed until just combined.
Step 4: Add Mix-Ins
Fold in:
1. The white chocolate chips
2. The dried cranberries
Mix on low speed until evenly distributed throughout the dough.
Step 5: Chill the Dough
Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour (up to 3-4 days).
Step 6: Preheat Your Oven
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats while you wait.
Step 7: Scoop Cookie Dough
Once chilled:
1. Scoop about 1.5 tablespoons of dough each into balls.
2. Place them on prepared baking sheets about 3 inches apart.
Step 8: Bake Cookies
Bake for about 11-12 minutes until lightly browned around edges but still soft in center. If they don’t spread much, gently bang the sheets against the counter while warm.
Step 9: Cool Down
Let cookies cool on baking sheet for 5 minutes before pressing extra white chocolate chips and cranberries into tops if desired. Then transfer them to a wire rack to cool completely.
Enjoy your fresh batch of Soft-Baked White Chocolate Cranberry Cookies! Store them covered at room temperature for up to one week.
How to Serve Soft-Baked White Chocolate Cranberry Cookies
Soft-baked white chocolate cranberry cookies are delightful treats that can be enjoyed in various ways. Whether you’re hosting a gathering or just treating yourself, here are some serving suggestions to make your cookie experience even more enjoyable.
With a Glass of Milk
- A classic pairing, milk enhances the sweetness of the cookies and balances the flavors of white chocolate and cranberries.
As Ice Cream Sandwiches
- For a fun twist, place a scoop of vanilla ice cream between two cookies for a creamy dessert that everyone will love.
With Coffee or Tea
- Enjoy your cookies with a warm cup of coffee or tea. The warmth complements the soft texture and rich flavors.
On a Dessert Platter
- Arrange your cookies on a beautiful platter with other desserts for an eye-catching display at parties or gatherings.
Gift-Wrapped for Friends
- Package your cookies in decorative bags or boxes as thoughtful gifts for friends and family during holidays or special occasions.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
To achieve the perfect soft-baked white chocolate cranberry cookies, consider these helpful tips.
- Chill the Dough: Allowing the dough to chill for at least an hour helps prevent excessive spreading while baking.
- Use Room Temperature Ingredients: Ensure that butter and egg are at room temperature to achieve a smoother batter.
- Don’t Overmix: Mix just until combined to maintain the cookies’ tenderness.
- Keep an Eye on Baking Time: Remove cookies from the oven when they look slightly underbaked; they will continue to set on the baking sheet.
- Add Extra Toppings: Press in additional white chocolate chips or cranberries right after baking for an appealing presentation.
- Store Properly: Keep cookies in an airtight container at room temperature to maintain freshness for up to one week.
Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies
Pairing side dishes with your soft-baked white chocolate cranberry cookies can elevate any occasion. Here are some delicious options that complement their flavors beautifully.
- Fresh Fruit Salad: A light and refreshing mix of seasonal fruits adds brightness and balances sweetness.
- Cheese Platter: Include varieties like Brie or goat cheese, which provide a savory contrast to the sweet cookies.
- Yogurt Parfait: Layer yogurt with granola and berries for a delightful breakfast or snack that pairs well with cookies.
- Chocolate Fondue: Serve melted chocolate for dipping; it enhances the cookie experience while adding extra indulgence.
- Nut Mix: A blend of nuts offers crunch and saltiness, balancing the sweetness of your cookies perfectly.
- Homemade Whipped Cream: Lightly sweetened whipped cream can be served alongside as a dip or topping for added richness.
Common Mistakes to Avoid
These cookies are easy to make, but there are a few common mistakes you should avoid to ensure your Soft-Baked White Chocolate Cranberry Cookies turn out perfectly.
- Skipping the chilling step: Chilling the dough is crucial for preventing spread. Always chill for at least 1 hour.
- Not measuring flour correctly: Spoon and level your flour to avoid dense cookies. Too much flour can lead to a dry texture.
- Overmixing the dough: Be careful not to overmix once you add the dry ingredients. This can lead to tough cookies.
- Ignoring oven temperature: Make sure your oven is preheated properly. An inaccurate temperature can affect baking time and cookie texture.
- Underbaking the cookies: Bake just until the edges are light brown. If they look too soft, they may need a minute or two more in the oven.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- Keep cookies at room temperature for the best texture.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Place cooled cookies in a freezer-safe container.
- They can be frozen for up to 3 months; separate layers with parchment paper.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven: Preheat to 350°F (177°C). Warm cookies for about 5 minutes for that fresh-baked taste.
- Microwave: Heat for about 10-15 seconds per cookie. Check carefully to avoid overheating.
- Stovetop: Place on a skillet over low heat for a couple of minutes until warm.
Frequently Asked Questions
Here are some common questions about making Soft-Baked White Chocolate Cranberry Cookies.
How do I make my cookies softer?
To achieve softer cookies, ensure you do not overbake them and chill the dough before baking.
Can I use different types of chocolate?
Yes! Feel free to substitute white chocolate with dark or milk chocolate chips based on your preference.
What can I add to customize these cookies?
You can add nuts, oats, or even coconut flakes for extra flavor and texture.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to one week.
Can I freeze the cookie dough?
Absolutely! Freeze shaped cookie dough balls for up to three months. Just bake from frozen, adding a minute or two to the baking time.
Final Thoughts
These Soft-Baked White Chocolate Cranberry Cookies are not only delicious but also versatile. You can easily customize them with different mix-ins or spices. Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are sure to bring warmth and joy. Give this recipe a try, and delight in every bite!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the delightful flavors of Soft-Baked White Chocolate Cranberry Cookies, a perfect blend of chewy texture and sweet-tart goodness. These cookies are crafted with rich white chocolate morsels that harmonize beautifully with tart dried cranberries, making them an irresistible treat for any occasion—from cozy family nights to festive gatherings. With a hint of vanilla and a soft-baked consistency, each cookie promises a melt-in-your-mouth experience. Easy to make and versatile enough to customize, these cookies will quickly become a favorite in your dessert repertoire.
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 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
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla; mix until fully incorporated.
- In another bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture.
- Fold in white chocolate chips and dried cranberries until evenly distributed.
- Chill the dough for at least one hour before scooping onto prepared baking sheets.
- Bake for 11-12 minutes or until lightly golden around the edges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
