Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they’re a delightful treat that perfectly balances the sweetness of white chocolate with the tartness of cranberries. These cookies are wonderfully chewy and soft-baked, making them an ideal snack for any occasion. Whether you’re hosting a gathering, celebrating a holiday, or just craving something sweet, these cookies are sure to impress. Plus, the extra hint of vanilla elevates their flavor profile to new heights.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of sweet white chocolate and tart cranberries creates a flavor explosion in every bite.
- Soft and Chewy Texture: These cookies have a perfect soft-baked consistency that keeps them moist and chewy.
- Easy to Make: With straightforward steps, even beginner bakers can create delicious results.
- Versatile Treat: Great for holidays, parties, or simply as an everyday snack.
- Make Ahead Option: The dough can be chilled for days, making it easy to bake fresh cookies whenever you desire.
Tools and Preparation
To make your baking experience smooth and enjoyable, gather your essential tools before starting the recipe.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Importance of Each Tool
- Stand mixer or handheld mixer: Helps combine ingredients quickly and evenly for a creamy dough.
- Mixing bowls: Essential for separating wet and dry ingredients during preparation.
- Parchment paper or silicone mats: Prevents sticking, ensuring easy removal of baked cookies.
Ingredients
Ingredients:
– 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 Your Mixing Bowl
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 extract. 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, mixing on low speed until fully incorporated. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent over-spreading.
Step 3: Scoop Cookie Dough
Remove cookie dough from the refrigerator. If it has been chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes to make it easier to scoop. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Step 4: Shape Cookies
As the oven preheats, scoop about 1.5 tablespoons of dough each into balls. The dough may feel slightly crumbly but will come together as you work it with your hands. Place cookie balls about three inches apart on prepared baking sheets.
Step 5: Bake Your Cookies
Bake for approximately 11-12 minutes or until lightly browned around the edges while keeping centers soft. If cookies did not spread much during baking, gently bang the baking sheets on the counter while still warm; they’ll stretch out.
Step 6: Cool Down
Allow cookies to cool on the baking sheet for about five minutes. During this time, press additional white chocolate chips and dried cranberries into the warm tops if desired. After five minutes, transfer cookies to a wire rack to cool completely.
Enjoy your freshly baked Soft-Baked White Chocolate Cranberry Cookies! They stay fresh covered at room temperature for up to one week—if they last that long!
How to Serve Soft-Baked White Chocolate Cranberry Cookies
These delightful cookies are perfect for various occasions and can be served in many fun and creative ways. Whether you’re hosting a gathering or enjoying a cozy night in, here are some serving suggestions to enhance your experience with soft-baked white chocolate cranberry cookies.
With a Glass of Milk
- Pair your cookies with cold milk for a classic combination that brings out the flavors of the sweet white chocolate and tart cranberries.
As Dessert Sandwiches
- Create delightful dessert sandwiches by placing a scoop of vanilla ice cream between two cookies. Enjoy an indulgent treat that everyone will love.
Gift Them in a Jar
- Layer the cookies in a decorative jar for a beautiful homemade gift. This is perfect for holidays or special occasions, allowing others to enjoy your delicious creation.
At Afternoon Tea
- Serve these cookies alongside tea for an elegant afternoon treat. Their chewy texture complements various tea flavors beautifully.
With Coffee or Hot Chocolate
- Pair your soft-baked white chocolate cranberry cookies with coffee or hot chocolate for a warm, comforting snack during chilly days.
As Party Favors
- These cookies make great party favors! Wrap them individually in cellophane and tie with decorative ribbons to share with guests at your next event.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
Perfecting your soft-baked white chocolate cranberry cookies comes down to technique and attention to detail. Here are some tips to ensure they turn out just right every time.
- Chill the Dough: Chilling the dough for at least an hour helps prevent spreading, resulting in perfectly thick cookies.
- Use Room Temperature Ingredients: Ensure that butter and eggs are at room temperature for easier mixing and better texture.
- Don’t Overbake: Remove the cookies from the oven while they still look soft; they will continue to firm up as they cool.
- Add Extra Mix-Ins: For extra flavor, consider adding nuts or more dried fruits; they pair well with white chocolate.
- Garnish While Warm: Press additional white chocolate chips and cranberries into the tops of warm cookies for an appealing presentation.
- Store Properly: Keep your cookies covered at room temperature for optimal freshness throughout the week.
Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies
While these cookies are delightful on their own, pairing them with other treats can elevate your dessert experience. Here are some great side dishes to consider.
- Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness of the cookies.
- Cheese Platter: Include a variety of cheeses that complement sweet flavors, such as brie or goat cheese.
- Chocolate Fondue: Set up a chocolate fondue station where you can dip pieces of cookie into melted chocolate for extra indulgence.
- Yogurt Parfaits: Layer yogurt with granola and cookie crumbles for a delicious breakfast or snack option.
- Pecan Pie Bars: The nutty flavor of pecan pie bars pairs well with the soft-baked cookie’s sweetness.
- Coffee Cake: A slice of moist coffee cake provides another layer of flavor while keeping things cozy during dessert time.
Common Mistakes to Avoid
To ensure your Soft-Baked White Chocolate Cranberry Cookies turn out perfectly, here are some common mistakes to avoid.
- Not chilling the dough: Chilling the cookie dough is crucial. It helps prevent the cookies from spreading too much while baking. Always chill for at least 1 hour.
- Using cold ingredients: Make sure your butter and egg are at room temperature. This helps create a better texture in your cookies. Take them out ahead of time to warm up.
- Overmixing the dough: Mixing the dough too much can lead to tough cookies. Mix just until combined for that soft-baked texture you want.
- Skipping the measurements: Baking is a science, so accurate measurements are essential. Use a kitchen scale or measuring cups to ensure you get it right.
- Not checking for doneness: Every oven is different. Keep an eye on your cookies towards the end of baking time to avoid overbaking, which can result in dry cookies.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 1 week.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Freeze cookies in an airtight container or freezer bag for up to 3 months.
- Layer with parchment paper to keep them from sticking together.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven: Preheat to 350°F (177°C). Bake for 5-7 minutes until warmed through.
- Microwave: Heat individual cookies on a plate for about 10-15 seconds for a soft treat.
- Stovetop: Use a skillet on low heat, cover with a lid, and warm for a few minutes.
Frequently Asked Questions
What makes Soft-Baked White Chocolate Cranberry Cookies chewy?
The combination of brown sugar and cornstarch creates moisture and chewiness in these cookies. Chilling the dough also contributes to their texture.
Can I use other types of chocolate?
Absolutely! Feel free to swap the white chocolate chips with dark or milk chocolate chips for different flavors.
How long do these cookies last?
When stored properly at room temperature, they can last up to 1 week. For longer storage, freeze them as described above.
Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free blend designed for baking, ensuring similar results.
Are Soft-Baked White Chocolate Cranberry Cookies suitable for gifting?
Definitely! These cookies make great gifts due to their delightful flavor and beautiful presentation when garnished with extra cranberries and chocolate chips.
Final Thoughts
Soft-Baked White Chocolate Cranberry Cookies are not only deliciously chewy but also versatile. You can customize them by adding nuts or using different types of chocolate. Give this recipe a try, and enjoy the cozy aroma that fills your kitchen!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Indulge your sweet tooth with Soft-Baked White Chocolate Cranberry Cookies, a delightful treat that combines the creamy sweetness of white chocolate with the tartness of dried cranberries. These cookies are wonderfully chewy and soft-baked, making them an ideal snack for any occasion—from festive gatherings to cozy evenings at home. With a hint of vanilla enhancing their flavor, they are sure to impress both family and friends. Simple to prepare, these cookies can also be made ahead of time, allowing you to enjoy fresh-baked goodness whenever a craving strikes.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 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
- 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
Instructions
- In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract; mix well.
- In another bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture until combined. Stir in white chocolate chips and cranberries.
- Chill the dough for at least one hour before scooping into balls on a lined baking sheet.
- Bake at 350°F (177°C) for 11-12 minutes. Let cool on the baking sheet briefly 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: 0g
- Protein: 1g
- Cholesterol: 15mg
