Soft-Baked White Chocolate Cranberry Cookies

You’ll love these Soft-Baked White Chocolate Cranberry Cookies because they are irresistibly chewy and flavorful. Perfect for any occasion, these cookies combine sweet white chocolate morsels with tart dried cranberries, creating a delightful flavor contrast. With an extra hint of vanilla, these cookies are sure to impress your family and friends. Make sure to chill the dough for at least one hour before baking to achieve that perfect soft-baked texture.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The blend of sweet white chocolate and tart cranberries makes every bite a treat.
• Soft and Chewy Texture: Chilling the dough ensures cookies come out soft-baked and wonderfully chewy.
• Versatile for All Occasions: These cookies are great for holidays, gatherings, or simply as a sweet snack.
• Easy Preparation: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
• Make Ahead Option: You can prepare the dough in advance and keep it in the fridge for up to 4 days.

Tools and Preparation

Before you start making these tasty cookies, gather your tools to ensure a smooth baking experience.

Essential Tools and Equipment

• Stand mixer or handheld mixer
• Mixing bowls
• Measuring cups and spoons
• Parchment paper or silicone baking mats
• Baking sheets
• Wire cooling rack

Importance of Each Tool

• Stand mixer or handheld mixer: Makes creaming the butter and sugars easy, leading to a fluffy cookie texture.
• Mixing bowls: Essential for keeping wet and dry ingredients separate before combining.
• Parchment paper or silicone baking mats: Prevents cookies from sticking to baking sheets, ensuring easy removal after baking.

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: Cream the 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 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, then beat again as needed to mix well.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. On low speed, slowly mix this mixture into the wet ingredients until fully combined. The cookie dough will be soft yet thick. Add the white chocolate chips and dried cranberries, beating on low speed until everything is evenly distributed.

Step 3: Chill the Dough

Cover the dough tightly with plastic wrap or transfer it into an airtight container. Chill in the refrigerator for at least one hour, but you can refrigerate it up to 3-4 days if needed. Chilling helps prevent over-spreading during baking.

Step 4: Preheat Your Oven

Remove cookie dough from the refrigerator when ready to bake. If chilled longer than 3 hours, let it sit at room temperature for about 30 minutes to soften slightly. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Step 5: Shape the Cookies

Scoop about 1.5 tablespoons of dough each into balls. The dough may seem crumbly but will come together as you roll it between your hands. Arrange these balls three inches apart on your prepared sheets.

Step 6: Bake Your Cookies

Bake in preheated oven for about 11-12 minutes or until lightly browned around the edges while still soft in the center. If cookies didn’t spread much, gently bang the baking sheets on your counter once while they are still warm.

Step 7: Cool Down

Allow cookies to cool on their sheets for about five minutes. During this time, press extra white chocolate chips and more dried cranberries into their warm tops if you wish—it’s just for looks! After five minutes, transfer them carefully to a wire rack to cool completely.

Step 8: Store Your Cookies

These Soft-Baked White Chocolate Cranberry Cookies stay fresh when covered at room temperature for up to one week. Enjoy!

How to Serve Soft-Baked White Chocolate Cranberry Cookies

Soft-baked white chocolate cranberry cookies are a delightful treat that pairs well with various beverages and occasions. Here are some creative serving suggestions to enhance your cookie experience.

Pair with Beverages

• Milk: A classic choice that complements the sweetness of the cookies.
• Coffee: The rich flavor of coffee balances the sweet and tart aspects.
• Hot Chocolate: For a cozy touch, serve with a warm cup of hot cocoa.

Decorative Platter

• Cookie Tower: Stack cookies in a tower for an impressive dessert display.
• Accompanied by Fruits: Add fresh strawberries or orange slices to your platter for color and freshness.

Perfect for Gifting

• Gift Boxes: Package cookies in decorative boxes for a homemade gift option.
• Holiday Treats: Wrap them in festive paper for holiday celebrations or parties.

Serve at Events

• Dessert Table: Include these cookies on your dessert table at gatherings.
• Picnics: Easily transportable, they make a great addition to picnic baskets.

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How to Perfect Soft-Baked White Chocolate Cranberry Cookies

To achieve the perfect soft-baked white chocolate cranberry cookies, follow these tips to ensure they turn out just right every time.

• Chill the Dough: Chilling prevents over-spreading, keeping your cookies thick and chewy.
• Use Room Temperature Ingredients: Ensure butter and egg are at room temperature for better mixing.
• Measure Flour Correctly: Spoon and level flour to avoid dense cookies. Too much flour can change the texture.
• Keep an Eye on Baking Time: Remove cookies when edges are lightly golden; they will continue to bake on the sheet.
• Add Extra Mix-ins: For more texture, sprinkle additional white chocolate chips or cranberries before baking.
• Store Properly: To keep them fresh, store in an airtight container at room temperature for up to one week.

Best Side Dishes for Soft-Baked White Chocolate Cranberry Cookies

Soft-baked white chocolate cranberry cookies can be enjoyed alongside various delectable side dishes. Here are some excellent pairings that complement their flavors beautifully.

1. Vanilla Ice Cream: A scoop of vanilla adds creaminess that pairs perfectly with the chewy texture.
2. Fruit Salad: Fresh fruits provide a refreshing contrast to the sweet cookies.
3. Yogurt Parfait: Layer yogurt with granola and berries for a balanced snack option.
4. Cheese Plate: Include mild cheeses like brie or goat cheese for a sophisticated touch.
5. Chocolate Fondue: Dip pieces of cookie into warm chocolate for an indulgent experience.
6. Nut Mixes: A savory nut mix provides a crunchy contrast to the softness of the cookies.
7. Coconut Macaroons: Their chewy texture complements the cranberry flavor wonderfully.

Common Mistakes to Avoid

When making Soft-Baked White Chocolate Cranberry Cookies, a few common mistakes can affect the outcome. Here’s how to avoid them:

• Not chilling the dough: Failing to chill the dough can lead to cookies that spread too much. Always refrigerate your dough for at least an hour.
• Using cold ingredients: Starting with cold butter and eggs can prevent proper mixing. Make sure all your ingredients are at room temperature.
• Overmixing the dough: Mixing too long can make the cookies tough. Combine the ingredients until just mixed for soft, chewy cookies.
• Incorrect measuring of flour: Spoon and level your flour instead of scooping directly from the bag, which can lead to overly dense cookies.
• Skipping the parchment paper: Baking directly on a pan can cause sticking and uneven baking. Always line your baking sheets with parchment or silicone mats.

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Storage & Reheating Instructions

Refrigerator Storage

• Store Soft-Baked White Chocolate Cranberry Cookies in an airtight container.
• They will stay fresh for up to one week in the refrigerator.

Freezing Soft-Baked White Chocolate Cranberry Cookies

• Place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer frozen cookies to a freezer-safe bag or container, where they will last for up to three months.

Reheating Soft-Baked White Chocolate Cranberry Cookies

• Oven: Preheat to 350°F (177°C) and bake for 5-7 minutes for warm cookies.
• Microwave: Heat individually for about 10-15 seconds; be careful not to overheat.
• Stovetop: Place a cookie in a covered skillet over low heat for about 1-2 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about Soft-Baked White Chocolate Cranberry Cookies:

Can I use different types of chocolate?

You can substitute white chocolate chips with milk or dark chocolate chips if you prefer a different flavor profile.

How do I make these cookies gluten-free?

To make gluten-free Soft-Baked White Chocolate Cranberry Cookies, simply replace all-purpose flour with a gluten-free blend that measures cup-for-cup.

What is the best way to store leftover cookies?

Store leftover cookies in an airtight container at room temperature for optimal freshness, or refrigerate them for longer shelf life.

How do I make these cookies chewier?

For chewier Soft-Baked White Chocolate Cranberry Cookies, increase the amount of brown sugar slightly and consider adding an extra egg yolk.

Final Thoughts

These Soft-Baked White Chocolate Cranberry Cookies are perfect for any occasion. Their delightful blend of sweet white chocolate and tart cranberries creates a memorable treat. Feel free to customize them by adding nuts or using different types of dried fruits. Enjoy baking these delicious cookies!