Soft-Baked White Chocolate Cranberry Cookies
You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they’re soft-baked, wonderfully chewy, and bursting with flavor. Combining sweet white chocolate morsels with tart dried cranberries, these cookies are perfect for any occasion—from holiday gatherings to a cozy night in. The extra hint of vanilla elevates the taste, making each bite a delightful treat.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of sweet white chocolate and tart cranberries creates a deliciously balanced cookie.
- Easy to Make: With straightforward steps and common ingredients, even beginner bakers can succeed.
- Perfectly Soft Texture: Chilling the dough ensures the cookies remain soft and chewy after baking.
- Versatile Treat: Great for holidays, parties, or as an everyday snack to brighten your day.
- Make Ahead Option: The dough can be refrigerated for days, allowing you to bake fresh cookies whenever you crave them.
Tools and Preparation
Before starting your baking adventure, gather your tools and prepare your workspace. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Handheld mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack for cooling
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients efficiently without mess.
- Handheld mixer or stand mixer: Makes it easy to cream butter and sugar for a smooth texture.
- Baking sheets: Provide an even surface for baking multiple cookies at once.
- Wire rack: Allows cookies to cool evenly, preventing sogginess.
Ingredients
You’ll need the following ingredients to make these delightful 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: Prepare the Dough
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. 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 the flour, cornstarch, baking soda, and salt. On low speed, slowly mix these dry ingredients into the wet ingredients until fully combined. The cookie dough will be soft and thick. Add in the white chocolate chips and dried cranberries, beating on low speed until evenly mixed. Cover dough tightly and chill in the refrigerator for at least 1 hour up to 3-4 days.
Step 3: Scoop the Dough
Remove cookie dough from the refrigerator. If it’s been chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This helps make scooping easier. Preheat 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 with it. Arrange dough balls about 3 inches apart on prepared baking sheets.
Step 5: Bake
Bake cookies for 11-12 minutes or until lightly browned around the edges. The centers should still look soft. If they didn’t spread much during baking, gently bang the baking sheets on the counter while still warm to help them stretch.
Step 6: Cool Down
Allow cookies to cool on the baking sheet for about 5 minutes. During this time, press additional white chocolate chips and cranberries into the tops if desired—this is optional but adds a nice touch! After cooling briefly, transfer cookies to a wire rack to cool completely.
Enjoy these Soft-Baked White Chocolate Cranberry Cookies freshly baked! They stay fresh covered at room temperature for up to one week.
How to Serve Soft-Baked White Chocolate Cranberry Cookies
Soft-baked white chocolate cranberry cookies are a delightful treat that can be enjoyed in various ways. Their rich flavor and chewy texture make them versatile for different occasions. Here are some fun serving suggestions.
With a Glass of Milk
- Pairing these cookies with a chilled glass of milk enhances their sweetness and provides a classic dessert experience.
As a Dessert Sandwich
- Create a delicious dessert sandwich by placing a scoop of vanilla ice cream between two cookies for an indulgent treat.
Drizzled with Chocolate
- For an extra touch, drizzle melted dark or white chocolate over the cookies before serving. This adds visual appeal and an extra layer of flavor.
With Fresh Berries
- Serve alongside fresh strawberries or raspberries. The tartness of the berries complements the sweetness of the cookies beautifully.
At a Cookie Bar
- Set up a cookie bar at your next gathering where guests can mix and match soft-baked white chocolate cranberry cookies with other treats like brownies or bars.
Gift in Decorative Packaging
- These cookies make great gifts! Place them in decorative boxes or jars to share with friends and family during the holidays or special occasions.
How to Perfect Soft-Baked White Chocolate Cranberry Cookies
To achieve the ultimate soft-baked texture, follow these helpful tips for perfecting your cookie-making skills.
- Chill the Dough: Chilling the dough for at least one hour is crucial to prevent spreading and ensure that your cookies remain thick and chewy.
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature for better blending and texture.
- Measure Flour Correctly: Spoon flour into measuring cups and level off with a knife to avoid dense cookies caused by packing too much flour.
- Don’t Overbake: Keep an eye on baking time; removing cookies when they look slightly underbaked will result in softer centers.
- Add Extra Toppings: Pressing extra white chocolate chips and cranberries on top before cooling not only looks beautiful but adds more flavor.
- Store Properly: Store cooled cookies in an airtight container to maintain softness for up to one week.
Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies
While these soft-baked white chocolate cranberry cookies are delicious on their own, pairing them with certain side dishes can elevate your dessert experience. Here are some great options:
- Vanilla Ice Cream – A scoop of creamy vanilla ice cream perfectly complements the sweet flavors of the cookies.
- Fruit Salad – A light fruit salad offers freshness that contrasts nicely against the richness of the cookies.
- Hot Cocoa – Enjoying these cookies with a warm cup of hot cocoa creates a cozy dessert moment, especially in winter.
- Fruit Sorbet – A refreshing sorbet, like raspberry or lemon, balances the sweetness while providing a cool contrast.
- Cheese Platter – A selection of mild cheeses pairs surprisingly well, offering savory notes against sweet bites.
- Coffee or Tea – A warm drink like coffee or tea enhances the flavors while providing warmth during snack time.
- Chocolate Fondue – For those who love chocolate, dipping pieces of cookie into chocolate fondue makes for an interactive treat!
- Yogurt Parfait – Layer crumbled cookie pieces in yogurt with fruits for a delightful breakfast option post-dinner treat!
Common Mistakes to Avoid
When making Soft-Baked White Chocolate Cranberry Cookies, avoiding common mistakes can elevate your cookie game.
- Not chilling the dough – Chilling the dough is crucial for soft-baked cookies. It helps prevent spreading and ensures a chewy texture. Always chill for at least 1 hour.
- Using cold ingredients – Ingredients like butter and eggs should be at room temperature. Cold ingredients can lead to uneven mixing and affect texture.
- Overmixing the dough – Overmixing can make cookies tough. Mix just until combined for that perfect soft-baked consistency.
- Skipping the baking sheet prep – Always line your baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even baking.
- Ignoring oven temperature – An accurately preheated oven is essential. Use an oven thermometer to ensure your cookies bake evenly and do not burn.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container at room temperature for up to 1 week.
- For longer freshness, refrigerate them, where they can last up to 2 weeks.
Freezing Soft-Baked White Chocolate Cranberry Cookies
- Place cooled cookies in a freezer-safe bag or container.
- They can be frozen for up to 3 months without losing flavor.
Reheating Soft-Baked White Chocolate Cranberry Cookies
- Oven – Preheat to 350°F (177°C) and warm the cookies for about 5 minutes.
- Microwave – Heat one cookie for about 10-15 seconds on a microwave-safe plate for a fresh taste.
- Stovetop – Place a cookie in a skillet over low heat for a minute or two, turning until warmed through.
Frequently Asked Questions
How do I achieve perfectly soft-baked white chocolate cranberry cookies?
To get soft-baked cookies, make sure to chill the dough properly before baking. This controls spread and keeps them chewy.
Can I substitute ingredients in these soft-baked white chocolate cranberry cookies?
Yes, you can substitute brown sugar with coconut sugar or use dairy-free chocolate chips if needed for dietary preferences.
What type of flour is best for soft-baked white chocolate cranberry cookies?
All-purpose flour works best in this recipe, giving the right balance of structure and softness.
How long do soft-baked white chocolate cranberry cookies last?
These cookies stay fresh when stored properly at room temperature for up to one week or refrigerated for two weeks.
Final Thoughts
Soft-Baked White Chocolate Cranberry Cookies are a delightful treat that combines sweet and tart flavors in every bite. Their chewy texture makes them irresistible! Feel free to customize with nuts or different types of chocolate chips to suit your taste. Give this recipe a try; it’s sure to bring joy!
Soft-Baked White Chocolate Cranberry Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the delightful goodness of Soft-Baked White Chocolate Cranberry Cookies, where each bite offers a perfect balance of creamy white chocolate and tangy cranberries. These cookies are not only soft-baked and chewy but also bursting with flavor, making them an ideal treat for any occasion, whether it’s a festive gathering or a cozy night at home. The subtle hint of vanilla enhances the overall taste, ensuring these cookies will become a beloved favorite. Easy to make and perfect for sharing, they can be prepared ahead of time, allowing you to enjoy fresh cookies whenever you crave them.
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
- In a mixing bowl, beat together softened butter, brown sugar, and granulated sugar until creamy. Mix in the egg and vanilla until well combined.
- In another bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually mix this into the wet ingredients until combined.
- Fold in white chocolate chips and dried cranberries. Chill the dough in the refrigerator for at least one hour.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough onto prepared sheets, spacing them three inches apart.
- Bake for 11-12 minutes or until edges are lightly browned while centers remain soft.
- Allow cookies to cool slightly on the baking sheet before transferring them 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: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
