Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies for their delightful texture and flavor. Perfect for holidays, family gatherings, or just a cozy evening at home, these cookies combine sweet white chocolate morsels with tart dried cranberries. The extra vanilla enhances their rich taste, making them a standout dessert. Plus, they are incredibly easy to make!
Why You’ll Love This Recipe
- Irresistibly Soft: These cookies are soft-baked and wonderfully chewy, providing a comforting texture in every bite.
- Delicious Flavor Combination: The mix of sweet white chocolate and tangy cranberries creates an unforgettable flavor profile.
- Simple Preparation: With straightforward steps, this recipe is perfect for both beginners and seasoned bakers.
- Versatile Occasions: Whether it’s a holiday feast or a casual snack, these cookies fit any occasion beautifully.
- Make-Ahead Option: You can chill the dough for up to 3-4 days, allowing you to bake fresh cookies whenever you desire.
Tools and Preparation
Before diving into the baking process, gather your tools and prepare your workspace. Having everything organized will make your cookie-making experience smooth and enjoyable.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Whisk
Importance of Each Tool
- Stand mixer or handheld mixer: These tools make it easy to cream butter and sugars together until fluffy, ensuring a well-mixed dough.
- Baking sheets: A good quality baking sheet ensures even heat distribution for perfectly baked cookies.
- Parchment paper or silicone baking mats: Using these prevents sticking and promotes uniform cooking without mess.
Ingredients
You’ll need the following ingredients to make your Soft-Baked White Chocolate Cranberry Cookies:
- 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: Blend Butter and Sugars
In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar. Mix on medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients on low speed until just combined. The cookie dough will be soft and thick.
Step 3: Fold in Chocolate Chips and Cranberries
Add in the white chocolate chips and dried cranberries. Mix on low speed until evenly distributed throughout the dough. Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour.
Step 4: Preheat Oven
Preheat your oven to 350°F (177°C). While it heats up, line large baking sheets with parchment paper or silicone baking mats.
Step 5: Shape Cookie Dough
Scoop about 1.5 tablespoons of dough each into balls. Arrange them on prepared baking sheets about three inches apart.
Step 6: Bake Cookies
Bake for about 11–12 minutes until lightly browned around the edges but still soft in the center. If they haven’t spread much after baking, gently bang the sheets on the counter while warm.
Step 7: Cool Down
Allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Press extra white chocolate chips and cranberries into warm tops if desired.
Step 8: Store Your Cookies
Keep your cookies fresh by covering them at room temperature. They will stay delicious for up to one week!
How to Serve Soft-Baked White Chocolate Cranberry Cookies
These Soft-Baked White Chocolate Cranberry Cookies are perfect for various occasions. Whether you’re hosting a gathering or simply enjoying a cozy night in, here are some delightful serving suggestions to elevate your cookie experience.
With a Glass of Milk
- A classic pairing that complements the sweetness of the cookies and enhances their chewy texture.
Warm with Ice Cream
- Serve these cookies warm alongside a scoop of vanilla or caramel ice cream for an indulgent dessert.
Drizzled with Caramel Sauce
- Add a drizzle of caramel sauce on top for an extra layer of sweetness that pairs perfectly with the tartness of cranberries.
On a Dessert Platter
- Arrange your cookies on a beautiful platter with other treats like brownies and chocolate chip cookies for an inviting dessert table.
Gift Them in Mason Jars
- Layer the cookies in mason jars tied with ribbon for a charming homemade gift that friends and family will love.
Paired with Coffee or Tea
- Enjoy these cookies with a warm cup of coffee or herbal tea, making for a perfect afternoon snack.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
Achieving the perfect Soft-Baked White Chocolate Cranberry Cookies is easy if you follow these tips.
- Chill the Dough: Chilling prevents overspreading, ensuring your cookies stay thick and chewy.
- Measure Flour Correctly: Spoon and level flour when measuring to avoid dense cookies.
- Use Fresh Ingredients: Ensure your baking soda is fresh for optimal rise and texture.
- Don’t Overbake: Remove cookies from the oven when they are just lightly browned to keep them soft.
- Add Extra Toppings: Press in additional white chocolate chips and cranberries before cooling for visual appeal.
- Store Properly: Keep cookies in an airtight container at room temperature to maintain freshness.
Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies
Pairing side dishes with your Soft-Baked White Chocolate Cranberry Cookies can enhance your snack time. Here are some great options:
- Fruit Salad: A refreshing mix of seasonal fruits balances the sweetness of the cookies.
- Cheese Platter: Include sharp cheeses that contrast nicely with the sweet flavors.
- Nut Mix: A combination of almonds, walnuts, and dried fruits adds crunch and complements the cookie’s texture.
- Yogurt Parfait: Layer Greek yogurt with granola and berries for a healthy contrast to the cookies.
- Chocolate Dipped Strawberries: These add elegance and pair well with white chocolate flavors in your cookies.
- Coffee Cake: This dense cake serves as a wonderful companion during brunch gatherings.
Common Mistakes to Avoid
Making the perfect Soft-Baked White Chocolate Cranberry Cookies can be easy, but there are common mistakes that could affect your results. Here are some pitfalls to steer clear of:
- Using cold butter: Cold butter can result in dense cookies. Always use softened butter at room temperature for a light and fluffy texture.
- Skipping the chilling step: Not chilling the dough can lead to cookies that spread too much. Chill your dough for at least one hour to maintain shape and texture.
- Overmixing the dough: Overmixing can make cookies tough. Mix until just combined to keep them soft and chewy.
- Incorrectly measuring flour: Using too much flour will make your cookies dry. Spoon and level your flour accurately for the right consistency.
- Not checking oven temperature: An inaccurate oven temperature can lead to underbaking or overbaking. Use an oven thermometer to ensure proper baking conditions.
Storage & Reheating Instructions
Refrigerator Storage
- Duration: Store in the refrigerator for up to 1 week.
- Containers: Keep cookies in an airtight container to maintain freshness.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Duration: Freeze for up to 3 months.
- Containers: Use freezer-safe bags or containers, separating layers with parchment paper.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven: Preheat to 350°F (177°C) and warm cookies on a baking sheet for about 5 minutes.
- Microwave: Heat each cookie for about 10-15 seconds until warm.
- Stovetop: Place a cookie in a skillet over low heat, cover with a lid, and warm for a couple of minutes.
Frequently Asked Questions
If you have questions about making these delicious cookies, you’re not alone! Here are some FAQs:
How do I make Soft-Baked White Chocolate Cranberry Cookies?
To make these cookies, mix softened butter with sugars, add eggs and vanilla, then combine with dry ingredients and mix in chocolate chips and cranberries.
Can I substitute white chocolate chips?
Yes! You can use dark chocolate or semi-sweet chocolate chips if you prefer a different flavor profile in your Soft-Baked White Chocolate Cranberry Cookies.
What if my cookie dough is too sticky?
If the dough is overly sticky, try adding a little more flour, one tablespoon at a time, until you reach the desired consistency without making it too dry.
How long does it take to bake Soft-Baked White Chocolate Cranberry Cookies?
Bake these cookies for 11-12 minutes at 350°F (177°C) until lightly browned around the edges but still soft in the center.
Final Thoughts
These Soft-Baked White Chocolate Cranberry Cookies are not only soft and chewy but also incredibly versatile. You can customize them by adding nuts or substituting different types of chocolate. Bake a batch today and enjoy their comforting sweetness!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: About 24 servings 1x
Description
Indulge in the delightful combination of flavors with Soft-Baked White Chocolate Cranberry Cookies. These cookies are irresistibly soft and chewy, making them the perfect treat for any occasion—from festive gatherings to cozy evenings at home. Each bite showcases a scrumptious blend of sweet white chocolate morsels and tart cranberries, enhanced by a hint of vanilla. Easy to prepare, these cookies will enchant your family and friends, leaving them wanting more!
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure 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). Line baking sheets with parchment paper.
- In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract; mix well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually blend dry ingredients into wet mixture until just combined.
- Fold in white chocolate chips and cranberries. Chill dough in the refrigerator for at least one hour.
- Scoop dough into balls (about 1.5 tablespoons each) and place on baking sheets spaced three inches apart.
- Bake for 11–12 minutes until edges are lightly browned but centers remain soft. Allow cooling on sheets for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
