Soft-Baked White Chocolate Cranberry Cookies
Soft-Baked White Chocolate Cranberry Cookies are thick, pillowy, and bursting with melt-in-your-mouth white chocolate chunks and juicy dried cranberries.
Servings: 12 cookies
Calories: 150kcal
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
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to three months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg