Description

Indulge in the delightful flavors of Soft-Baked White Chocolate Cranberry Cookies, where the rich sweetness of white chocolate meets the tartness of dried cranberries. Perfectly chewy and soft, these cookies are a wonderful treat for any occasion—be it a cozy afternoon snack or a festive gathering. With an easy-to-follow recipe that requires simple ingredients, even novice bakers can achieve cookie perfection. A hint of extra vanilla elevates the flavor, ensuring that each bite is both comforting and memorable. Bake a batch today and enjoy the warm, inviting aroma that fills your kitchen!

Ingredients

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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 (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

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Instructions

Cream together softened butter with both sugars until light and fluffy. Add egg and vanilla; mix well.
In a separate bowl, whisk flour, cornstarch, baking soda, and salt together. Gradually add to wet ingredients until just combined.
Fold in white chocolate chips and dried cranberries.
Chill dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F (177°C). Scoop dough into balls and place on lined baking sheets.
Bake for 11–12 minutes until edges are lightly browned but centers remain soft.
Cool on baking sheets for 5 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: 150
Sugar: 10g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg