These white chocolate cranberry cookies basically melt in your mouth they are so soft! With it’s warm vanilla dough, tangy cranberries and decadent white chocolate you are bound to fall in love with these tasty treats.
Bulk Items used: Dried Cranberries, Cornstarch
Do you believe in love at first bite? I do. I knew the first time I bit into one of these cookies, we’d have a long and loving relationship. Ha ha, J/K, but seriously, these cookies are in my top 3 favorite cookies of all time (Old Fashioned Oatmeal Chocolate Chip and Andes Mint Chocolate Fudge are the other two).
My favorite part about them is how soft they are! You can thank the cornstarch in the recipe for this. When you mix cornstarch with flour, the cornstarch breaks down some of the hard proteins found in flour, which is why these cookies turn out so delicate.
Fun fact: 2 tbsps of cornstarch mixed into 1 cup of all-purpose flour is a legit substitution for cake flour!
Anyway, these cookies are especially fun to make in the late fall when everyone is starting to dream about dipping turkey into cranberry sauce. They’re also a really fun holiday cookie with their pop of red from the cranberries. But honestly, they’re so good, you can make them all year long!
Tips for Making White Chocolate Cranberry Cookies
- The secret to amazing cookies is to really whip the butter and sugar together. The goal should be for the butter and sugar to turn a very light yellow before adding any more ingredients. This helps the cookies keep a soft, but chewy texture.
The opposite is actually true for the flour. You want to just barely mix it in until it is incorporated. The more mixing of the flour, the more dense your cookies will become.
- These cookies are suppose to be chilled for at least 1 hour in the fridge. The purpose of this is to help the cookies have less spread when baking. If you have room in your fridge, I recommend making the cookies into balls and then chilling them (rather than just chilling the entire bowl of dough). It is harder to form chilled dough into balls.
- The recipe calls for dried cranberries, but I highly recommend experimenting with other dried fruit. One time I used dried blueberries instead and it was heavenly.
- These cookies will still look very soft in the center when they are done. Don’t let this fool you into over baking. The center will solidify while the cookie cools.
Amazingly Soft White Chocolate and Cranberry Cookies
- 3/4 cup salted butter, softened to room temp
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
- In a large bowl, beat the butter, brown sugar and sugar together for 3 minutes, until light and fluffy. Add in eggs and vanilla and mix till fully incorporated.
- In a smaller bowl, mix the flour, cornstarch, baking soda and salt together with a whisk. Slowly add these to the butter mixture, until just combined. Scrape down the sides of the bowl and mix in the dried cranberries and white chocolate.
- Cover the bowl, and chill dough for 1 hour* in the fridge. Once chilled, allow the dough to sit at room temperature until just soft enough to form into balls (about 5-10 mins).
- Place tablespoon sized dough on a greased (or silpat) baking sheet, and slightly flatten. Bake in the oven for 8-10 minutes. Cookies may still look very soft, but will firm as they cool.
Inspired by “Soft White Chocolate Chip Cookies“