White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are the perfect mix of tart and sweet, with a chewy texture and white chocolate that adds a lovely richness to these flavorful cookies.
Servings: 26
Ingredients
- 2¼ cups all-purpose flour, spooned & leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1½ teaspoons vanilla extract
- ¾ cup dried sweetened cranberries
- ¾ cup white chocolate chips
Instructions
- In a medium bowl, combine together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together, on medium speed, the unsalted butter, light brown sugar, and granulated sugar for 1-2 minutes or until fully combined and smooth.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix together just until the eggs are fully incorporated, and the mixture is fluffy.
- Add half the flour mixture to the mixing bowl and mix on low speed just until incorporated. Add the remaining flour mixture and mix again until fully incorporated. You may need to scrape down the sides of the bowl, and paddle attachment, in between flour additions to ensure that all the batter is evenly mixed.
- Add the dried sweetened cranberries and white chocolate chips to the cookie dough and mix on low speed just until evenly distributed.
- Chill the cranberry white chocolate cookies for 1 hour.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Using a 1½-tablespoon cookie scoop, scoop a dough ball and roll it lightly in the palm of your hand to form a uniform ball. Repeat until all the cookie dough balls are formed.
- Place cookie dough balls onto the baking sheet, about 2 inches apart, and bake on the center rack of the oven for 13-14 minutes or until just barely golden and the center is set. Do not overbake. You will need to bake your cookies in batches. Depending on the size of your baking sheet, you can bake 9-12 cookies at a time.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Cookies will cook and spread differently depending on the surface they cook on. For best results, use parchment paper as instructed.
- Follow the instructions precisely for creaming the butter, sugar, and eggs together. A longer cream time will help the cookie hold its shape when baking.
- I wanted cookies that were a bit larger, so I used a heaping 1½ tablespoon cookie scoop (about 2 tablespoons of dough per cookie).
- While each batch of cookies is baking, you can store the remaining cookie dough balls in the refrigerator to keep them cold until ready to bake.
- You can add a couple of extra dried cranberries and white chocolate chips to the tops of each cookie dough ball before baking if you want a little bit more of the add-ins to show once your cookies are baked. If you do not want to take this extra step, you can just make sure that the side of the cookie dough ball with the most chips and cranberries is the side you face up on the baking sheet.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.