Can I freeze the dough?

Yes. Scoop the dough into balls and freeze them for up to three months. Bake straight from the freezer by adding one additional minute to the baking time.

Can I use fresh cranberries instead of dried?

No. Fresh cranberries release moisture during baking, which disrupts the dough consistency.

What if I do not have cornstarch?

You may omit it, but the cookies will be slightly thinner and not as soft.

Absolutely. Chopped pecans or pistachios work particularly well with white chocolate and cranberries.

Soft White Chocolate Chip Cranberry Cookies

Description

Soft White Chocolate Chip Cranberry Cookies are soft-baked, wonderfully chewy, and bursting with creamy white chocolate and tart cranberries. This simple recipe combines holiday nostalgia with bakery-quality texture that’s perfect for cookie trays or cozy nights in.

Ingredients

Scale

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (135g) white chocolate chips, plus extra for garnish

1 cup (140g) dried cranberries, plus extra for garnish

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Instructions

1. In a large bowl, beat butter, brown sugar, and granulated sugar together until creamy.

2. Add egg and vanilla, mixing well. Scrape sides of bowl as needed.

3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.

4. Gradually add dry ingredients to wet ingredients until dough forms.

5. Stir in white chocolate chips and dried cranberries until evenly distributed.

6. Cover and chill dough in refrigerator for 1 hour.

7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

8. Scoop dough into 1.5 tablespoon-sized balls and arrange 3 inches apart.

9. Bake for 11–12 minutes, until edges are lightly golden.

10. Cool for 5 minutes, then transfer to wire rack. Press in extra chips and cranberries if desired.

Notes

Chilling dough prevents over-spreading and enhances flavor.

Dough can be refrigerated up to 3–4 days or frozen up to 3 months.

Bake frozen dough balls for one extra minute; no need to thaw.

Cookies stay soft for up to 1 week in an airtight container.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 14g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg