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Soft and Chewy White Chocolate Cranberry Cookies! These buttery cookies are loaded with sweet dried cranberries and white chocolate chips — the perfect flavour combination for the holiday season!
My holiday baking was about to come to an end, until I realized that I haven’t provided you all with a holiday cookie recipe yet. And one thing you can’t go without during the holidays, is a big batch of warm delicious cookies!
These White Chocolate Cranberry Cookies are, in my opinion, the best holiday cookies ever! The sweet white chocolate pairs so well with the sweet and tart dried cranberries. And if you’ve never had dried cranberries, they can only be described as raisins that actually taste good.
White Chocolate Cranberry Cookies
These White Chocolate Cranberry cookies are based on my Best Ever Chocolate Chip Cookies, except I swapped out the chocolate chips and chunks for white chocolate chips and cranberries.
Everyone that has made my chocolate chip cookie recipe can vouch for me when I say it’s the BEST chocolate chip cookie recipe EVER! The cookies are supremely soft and chewy and the edges are lightly crisp, it’s everything the perfect cookie outta be!
For this recipe — we start with cold butter instead of softened. This is because we’re gonna microwave the butter until it’s halfway melted. The reason why we do this is to give the cookie a texture that’s a mixture of thick and firm and dense and chewy.
Next we cream the half melted butter with a brown and white sugar combo. The brown sugar makes the cookies soft and chewy and the white sugar adds crispiness. Then add the eggs and vanilla. The eggs give the cookies structure and moisture and the vanilla adds flavour, of course!
Then add the dry ingredients: flour, cornstarch, baking soda and salt. The cornstarch is added to soften the flours proteins which results in a more tender cookie!
Last, but certainly not least, we mix in 1 cup of both white chocolate chips and sweet dried cranberries. Delicious! Make sure to save some extra so you can press more into the tops of the cookies.
Chill the Dough!
I know this is everyone’s least favourite part, but it’s necessary! If you bake the cookies right away, they will spread too quickly, resulting in a flat and crispy cookie. Chilling the dough makes the cookie spread less, and gives it a chewier texture!
I like my cookies to be extra big, so I scoop out about 1/4 cup of dough per cookie. I ended up with 20 cookies, but if you scoop out smaller portions of dough, you will end up with a lot more. Once the cookies have finished baking, press a few more chocolate chips and dried cranberries on top to make them look more appeasing and “bakery-like”.
These cookies are a must bake for the holidays. Thick, soft, chewy and absolutely delightful. My taste testers were blown away, and couldn’t stop “mmmming” after each bite! So give these cookies a try, they’re sure to be a hit with Santa and the whole fam!
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Let’s get baking!
White Chocolate Cranberry Cookies
Ingredients
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and 1/2 tsp pure vanilla extract
- 2 and 1/2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips + more for topping
- 1 cup dried cranberries + more for topping
Instructions
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and mix until combined. Do not overmix.
- In a separate bowl, add flour, cornstarch, baking soda and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until fully incorporated. Fold in white chocolate chips and dried cranberries.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Line a baking sheet with parchment paper or a silpat mat. Set aside.
- Preheat oven to 350°F. Remove cookie dough from refrigerator and scoop out 1/4 cup of cookie dough. Roll dough into a ball.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more white chocolate chips and dried cranberries on top. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
- These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
Recommended Products
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Solula Professional 18/8 Stainless Steel Medium Cookie Scoop, 2-YEAR Warranty -
Wilton Perfect Results Non-Stick Mega Large Cookie Pan, 15 x 21-Inch
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Love, Dedra ❤
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