Craving something soft, sweet, and a little bit tangy to brighten your day? Soft-Baked White Chocolate Cranberry Cookies are the perfect treat to satisfy every sweet tooth. These cookies are thick, pillowy, and bursting with melt-in-your-mouth white chocolate chunks and juicy dried cranberries. A fun fact? White chocolate and cranberries are a classic combo that brings festive cheer all year round—these cookies are beloved at holiday bake sales and cozy Sunday afternoons alike!
What makes this recipe extra special is not just its melt-in-your-mouth texture, but also how quick and fuss-free it is to make. Even after a long day, you can whip up a batch before dinner’s even ready! If you loved my Chewy Chocolate Chip Cookies, you’ll find these an exciting twist with a fruit-forward flavor and creamy richness. Ready to delight your family or impress your friends? Let’s bake up a batch and make some sweet memories together!
What is Soft-Baked White Chocolate Cranberry Cookies?
Ever wondered why these bakery-style goodies are called “soft-baked”? It’s all about that magical intersection where cookie meets cake—each bite is chewy with just the right amount of gooey middle. The name itself sounds like a mouthful, and that’s because, well, you’ll want a mouth full of these! Did someone just say the way to a man’s heart is through his stomach? This classic saying absolutely rings true here. Picture the smiles when you share a plate of these with loved ones! There’s only one way to unravel the magic—grab your apron and try this recipe today.
Why You’ll Love This
You’ll fall head over heels for these cookies, and here’s why. First, the standout feature is their irresistibly soft and chewy texture, paired with sweet, creamy white chocolate, and the tart pop of cranberries in every bite. There’s something so satisfying about baking these at home—they’re far more affordable than buying fancy bakery cookies, and you can enjoy them warm and fresh from your own oven.
But the real secret weapon is their decadent combination of flavors. The rich butteriness, the caramel notes of brown sugar, and the tangy cranberries create a truly gourmet experience. If you’ve been a fan of my Oatmeal Raisin Cookies, you’re going to love this bolder, fruitier version. The best part? You get to control the size, add extra mix-ins, and easily double the batch to share. Don’t miss out on this family favorite—make a batch today and watch them disappear!
How to Make
Quick Overview
Soft-Baked White Chocolate Cranberry Cookies could not be easier to make. With a simple creaming and mixing method, you’ll have dough ready in just 15 minutes—and the hardest part might just be waiting for them to bake! Thanks to the extra butter and brown sugar, these cookies bake up thick, soft, and chewy, with a rich yet balanced sweetness from the white chocolate and cranberries. The total recipe, including chill time and baking, will take about 35-40 minutes from start to finish. Perfect for both spontaneous cravings and planned celebrations!
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 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, plus a few extra for garnish
- 1 cup dried cranberries, plus a few extra for garnish
Step-by-Step
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes). Use a hand mixer or stand mixer for best results.
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Don’t overmix!
- Fold in the white chocolate chips and dried cranberries with a spatula. Save a few chips and berries for pressing onto the tops later.
- Scoop tablespoon-sized dough balls onto your prepared baking sheets, spacing them about 2 inches apart. For picture-perfect cookies, press a few extra chocolate chips and cranberries onto each dough ball.
- Bake for 8-10 minutes, or until the edges are just starting to turn golden. The key to soft-baked cookies is to remove them while they still look slightly underdone in the center.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm, or allow to cool completely and store for later.
What to Serve With
These dreamy cookies are delicious enough to shine on their own, but if you’re looking to create the ultimate snack or dessert spread, here are a few ideas! Serve them with a mug of hot cocoa or a spiced chai latte for cozy winter vibes. For a festive touch, pair them with a scoop of vanilla or cinnamon ice cream. If you want to go all out, arrange a platter alongside your favorite holiday cookies, cupcakes, or a tangy citrusy drink to balance the sweetness.
Top Tips for Perfecting
For the best results every time, keep these practical tips in mind:
- Make sure your butter is soft but not melted—this gives you the perfect creamy consistency.
- Don’t skip the cornstarch! It keeps the cookies ultra-soft and melt-in-your-mouth tender.
- For even baking, use a cookie scoop and rotate your baking sheets halfway through the cooking time.
- Love nuts? Feel free to add a half-cup of chopped pecans or macadamia nuts for extra crunch.
- Don’t overbake! Cookies should be just set on the edges and slightly underdone in the middle. They’ll finish cooking as they cool.
Storing and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 1 week—they stay soft and chewy! For longer storage, freeze the baked cookies in a zip-top bag for up to three months. To freeze the dough, portion it into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding an extra minute or two to the baking time. To enjoy them warm, reheat in the microwave for 10-15 seconds—good as freshly baked!
FAQs
Can I use fresh cranberries instead of dried?
It’s best to stick with dried cranberries for this recipe. Fresh cranberries may release too much moisture and change the texture of the cookies.
Do I need to chill the dough before baking?
Chilling isn’t required, but if time allows, chilling for 30 minutes will help create even thicker, chewier cookies.
Can I substitute white chocolate chips with another type of chocolate?
Absolutely! Try milk or dark chocolate for a different flavor profile, but keep in mind it will change the classic taste.
Why do my cookies come out flat?
Flat cookies usually result from butter that’s too soft or melted, or not enough flour. Make sure to measure carefully and use cool dough.
How should I store leftover cookies?
Keep them in an airtight container at room temperature. They’ll stay fresh for about a week, or you can freeze them for up to three months!
Conclusion
Soft-Baked White Chocolate Cranberry Cookies are proof that homemade treats can be easy, impressive, and delicious all at once. With their pillowy texture, rich buttery base, sweet white chocolate, and tangy cranberries, they’re a crowd-pleaser every single time. Whether you’re baking for the holidays, a family gathering, or just to treat yourself on a rainy day, these cookies are sure to become a new favorite in your recipe collection. Don’t forget to check out other cookie recipes on the blog for more inspiration—happy baking!
Soft-Baked White Chocolate Cranberry Cookies
Equipment
-
Mixing Bowl
-
Baking Sheets
-
Parchment Paper
-
Hand Mixer
Ingredients
Ingredients
- 3/4 cup Unsalted Butter Softened to room temperature
- 3/4 cup Brown Sugar Packed light or dark
- 1/4 cup Granulated Sugar
- 1 large Egg At room temperature
- 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 Plus a few extra for garnish
- 1 cup Dried Cranberries Plus a few extra for garnish
Instructions
-
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
-
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
-
Beat in the egg and vanilla extract until fully incorporated and smooth.
-
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
-
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
-
Fold in the white chocolate chips and dried cranberries with a spatula.
-
Scoop tablespoon-sized dough balls onto your prepared baking sheets, spacing them about 2 inches apart.
-
Bake for 8-10 minutes, or until the edges are just starting to turn golden.
-
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Nutrition
Soft-Baked White Chocolate Cranberry Cookies
Equipment
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Hand Mixer
Ingredients
Ingredients
- 3/4 cup Unsalted Butter Softened to room temperature
- 3/4 cup Brown Sugar Packed light or dark
- 1/4 cup Granulated Sugar
- 1 large Egg At room temperature
- 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 Plus a few extra for garnish
- 1 cup Dried Cranberries Plus a few extra for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Fold in the white chocolate chips and dried cranberries with a spatula.
- Scoop tablespoon-sized dough balls onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just starting to turn golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.