White Chocolate Cranberry Cookies
Meet your new favorite holiday obsession! Packed with gooey pools of rich white chocolate and a festive burst of tart, chewy cranberries, these delicious cookies are the perfect balance of sweet and vibrant. Crisp at the edges, ultra-soft in the center, and stunning on any dessert platter one bite and you'll see why this is the ultimate Christmas cookie recipe everyone loves.
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- ⅔ cup (145g) unsalted butter, at room temperature
- ⅔ cup (lightly packed, 125g) Brown sugar
- ⅜ cup (75g) white sugar
- 1 large egg at room temperature (about 50g)
- 1 teaspoon vanilla extract
- 2 cups (250g) all purpose flour
- 1½ teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (130g) white chocolate chips, plus extra for topping
- 1 cup (135g) dried cranberries, plus extra for topping
Instructions
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the dry ingredients.
- Combine the soft butter, both sugars in a large bowl and beat using an electric hand mixer or a stand mixer for 2-3 minutes on medium speed until it is pale and fluffy.
- Next, add the egg and vanilla extract, mixing just until the mixture is smooth and fully combined.
- Gradually add the flour mixture to the wet ingredients, gently mixing with a spatula or whisk. When the dough is almost combined and a few streaks of flour still remain, fold in the chocolate chips and dried cranberries. Continue mixing just until everything is evenly distributed throughout the dough.
- If you’re not baking right away, simply cover the dough (or the scooped portions) with plastic wrap and place them in the refrigerator to rest. Let the dough chill for at least 4 hours, or even overnight for the best flavor and texture.
- When you’re ready to bake, start by preheating your oven to 350°F (175°C).
- Use a medium cookie scoop to portion the dough, then roll each portion into a smooth ball. If you don't have a cookie scoop, simply weigh out about 35g of dough for each cookie. Arrange the dough balls on your prepared baking sheets, leaving about 2 inches of space between each one. For slightly flatter cookies, gently press down on the tops before baking. Finally, press a few extra chocolate chips and dried cranberries into each dough ball for a beautiful finish.
- Bake the cookies for 9–10 minutes, or until the cookies are slightly puffed with soft centers and beautifully crackled tops.
- Allow the cookies to cool on the baking sheets for 1–2 minutes before transferring them to a wire rack to cool completely.