Soft-Baked White Chocolate Chip Cranberry Cookies combine the perfect balance of sweetness from white chocolate chips with the tartness of dried cranberries. These soft, chewy cookies are easy to make and are the perfect treat for any occasion, whether it’s a holiday gathering or a cozy afternoon snack.
Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white chocolate chips
3/4 cup dried cranberries
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add Wet Ingredients: Add the egg and vanilla extract, and continue beating until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure soft cookies.
Fold in the Add-ins: Gently fold in the white chocolate chips and dried cranberries using a spatula.
Form Cookies: Scoop the dough using a tablespoon or cookie scoop, and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to bake slightly as they cool.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Fresh from the Oven: For the best experience, enjoy these cookies warm, just a few minutes after they’ve cooled slightly on the baking sheet. The white chocolate chips will still be melty, adding to the soft, chewy texture.
With Beverages: These cookies pair beautifully with a cold glass of milk, a hot cup of coffee, or a soothing cup of tea. Their sweet and tart flavor complements a variety of drinks.
Holiday Treat: Serve these cookies on a festive platter during the holiday season, as they are a perfect blend of seasonal flavors with their cranberry and white chocolate combination.
Storage Tips:
At Room Temperature:
Store the cookies in an airtight container at room temperature.
Duration: They stay fresh for up to 5 days, retaining their soft and chewy texture.
Tip: Add a slice of bread to the container to help maintain moisture and keep the cookies soft.
In the Freezer:
Freezing Baked Cookies: You can freeze the fully baked cookies by placing them in an airtight container or a freezer-safe ziplock bag. Lay them flat in a single layer, then add layers with parchment paper in between if needed.
Duration: Freeze for up to 3 months. Thaw at room temperature when ready to eat.
Freezing Cookie Dough: For fresh-baked cookies anytime, scoop the cookie dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag.
Baking Frozen Dough: Bake frozen dough balls without thawing, adding 1-2 minutes to the baking time.
Reheating:
If you’d like to enjoy the cookies warm after storing them, reheat them in the microwave for about 10-15 seconds. This will help soften the cookies and slightly melt the white chocolate chips for that just-baked feel.
Related Recipes:
FAQs:
Can I substitute fresh cranberries for dried cranberries?
It’s best to stick with dried cranberries for this recipe. Fresh cranberries have a higher water content, which could affect the texture of the cookies, making them too moist or soggy.
How can I make the cookies thicker and chewier?
To make the cookies thicker, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
Can I use milk chocolate or dark chocolate chips instead of white chocolate chips?
Yes, you can substitute milk or dark chocolate chips for a different flavor profile. However, white chocolate pairs especially well with the tartness of the cranberries, creating a perfect balance.
How do I prevent the cookies from becoming hard after storing them?
To keep your cookies soft, store them in an airtight container with a slice of bread. The bread will release moisture, helping the cookies stay soft for longer. Avoid overbaking, as that can lead to a harder texture when cooled.
Conclusion:
This recipe for Soft-Baked White Chocolate Chip Cranberry Cookies is a guaranteed crowd-pleaser, perfect for gifting or enjoying with a cup of coffee. With the ideal balance of sweet and tart, these cookies will quickly become a go-to recipe in your baking rotation!
📖 Recipe:
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Soft-Baked White Chocolate Chip Cranberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
If you’re looking for the perfect combination of sweet and tart flavors, look no further than these Soft-Baked White Chocolate Chip Cranberry Cookies. These cookies are soft, chewy, and bursting with the sweetness of white chocolate chips balanced by the tang of dried cranberries. Whether you’re baking for the holidays or just craving a delicious treat, this recipe will quickly become a favorite!
Ingredients
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
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
3/4 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Scoop the dough and roll into balls, placing them on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
Storage: Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
