White Chocolate Chip Cranberry Cookies
These soft, chewy cookies combine tart dried cranberries and sweet white chocolate in a thick vanilla cookie dough. Chilling the dough helps them bake up tender in the center with lightly golden edges.
Ingredients
For the Cookie Dough
Instructions
Cream the butter and sugars
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In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2 to 3 minutes, until creamy and well blended. Scrape down the sides of the bowl so everything mixes evenly.
Add the egg and vanilla
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Beat in the egg and vanilla extract until fully combined. The mixture should look smooth, slightly fluffy, and a little glossy.
Mix the dry ingredients
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In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt. This helps distribute the leavening evenly through the dough.
Finish the dough
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Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks remain. Fold in the white chocolate chips and dried cranberries until evenly distributed. The dough will be thick and soft, which is exactly what you want.
Chill the dough
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Cover the bowl tightly and chill the dough in the refrigerator for 60 minutes. This step helps the cookies hold their shape and keeps them thick as they bake.
Prepare the pans and oven
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Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper or silicone baking mats so the cookies bake evenly and release easily.
Portion the cookies
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Scoop the chilled dough into 24 portions, about 1 1/2 tablespoons each, and roll them gently into balls with your hands. Arrange them on the prepared baking sheets, leaving about 3 inches between each one. If the dough feels very firm after chilling, let it sit at room temperature for about 5 minutes before scooping.
Bake the cookies
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Bake for 11 to 12 minutes, until the edges are lightly golden and the centers still look a little soft. Do not overbake. The cookies will continue to set on the hot pan as they cool.
Cool and set
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Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They should be soft in the center with a tender, chewy texture once fully cooled.
Note
Store the cookies in an airtight container at room temperature for up to 1 week. If they seem firm the next day, let them sit at room temperature for a few minutes before serving. If your cookies do not spread much, the dough may be extra cold. You can gently flatten the dough balls slightly before baking, or tap the baking sheet once on the counter right after baking. Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature. You can also freeze the unbaked dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes to the baking time.
