Soft-Baked White Chocolate Cranberry Cookies Recipe

Soft-Baked White Chocolate Cranberry Cookies Recipe

How To Make Soft-Baked White Chocolate Cranberry Cookies

These white chocolate chip cranberry cookies have a bright festive color and are bursting with tart and tangy punch flavors in each soft bite.

Preparation: 15 minutes
Cooking: 8 minutes
Chill and Cool Time: 2 hours 15 minutes
Total: 2 hours 38 minutes



  • ¾cupunsalted butter,(1.5 sticks), softened to room temperature
  • ¾cuppacked dark brown sugar
  • ¼cupgranulated sugar
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • 2cupsall-purpose flour,leveled
  • 2tspcornstarch,cornflour
  • 1tspbaking soda
  • ½tspsalt
  • ¾cupwhite chocolate chips
  • ¾cupdried cranberries


  1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for about 1 minute on medium speed until completely smooth and creamy.

  2. Add the brown sugar and granulated sugar and mix on medium-high speed until fluffy and light in color. Beat in egg and vanilla at high speed. Scrape down the sides and bottom of the bowl as needed.

  3. In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together until combined. At low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.

  4. Add the white chocolate chips and dried cranberries mix on low for about 5 to 10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.

  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes– if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

  6. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  7. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 heaping tablespoon of dough each, into balls.

  8. Place 10 to 12 on each baking sheet. Bake in batches for about 10 to 11 minutes, until barely golden brown around the edges. They will look extremely soft when removed from the oven.

  9. Allow to cool for about 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to a cooling rack to cool completely.

Recipe Notes

  • Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
  • Tip: Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.


  • Calories: 134.48kcal
  • Fat: 6.25g
  • Saturated Fat: 3.81g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 1.65g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 18.65g
  • Fiber: 0.41g
  • Sugar: 11.54g
  • Protein: 1.38g
  • Cholesterol: 19.29mg
  • Sodium: 71.47mg
  • Calcium: 16.93mg
  • Potassium: 33.72mg
  • Iron: 0.48mg
  • Vitamin A: 41.87µg
  • Vitamin C: 0.03mg
Want to share your experience making these soft-baked white chocolate cranberry cookies? Head over to the Baking and Desserts section of our forum to discuss the recipe, share your tips, and connect with fellow baking enthusiasts!

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