White Chocolate Cranberry Cookies (Print-Friendly Version)
Buttery, soft cookies packed with white chocolate and cranberries. Easy to make and ideal for any festive gathering.
# Ingredients You'll Need:
→ Cookie Dough
01 -
115 g unsalted butter, softened
02 -
1 large egg
03 -
135 g granulated sugar
04 -
1.5 teaspoons vanilla extract
05 -
170 g all-purpose flour
06 -
0.75 teaspoon baking soda
07 -
1.5 teaspoons cornstarch
08 -
0.25 teaspoon fine salt
→ Mix-Ins
09 -
115 g white chocolate, chopped into small chunks or 110 g white chocolate chips
10 -
70 g dried cranberries
# How to Make It:
01 -
In a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until thoroughly blended.
02 -
In a medium bowl, beat the softened butter until smooth and creamy. Add granulated sugar and continue mixing until light and fluffy.
03 -
Mix in the egg and vanilla extract, blending well to achieve a uniform batter.
04 -
Reduce mixer speed to low and gradually add the dry ingredient mixture. Mix until a thick dough forms.
05 -
Gently mix in the white chocolate chunks or chips and dried cranberries, stirring just until evenly distributed.
06 -
Cover the dough and refrigerate for 2 hours to allow it to firm up.
07 -
Preheat the oven to 175°C. Line two baking sheets with parchment paper.
08 -
Remove the dough from the refrigerator and let it rest at room temperature for 5–10 minutes. Scoop heaping tablespoons of dough and roll each into a ball.
09 -
Place dough balls on the prepared baking sheets, spacing them about 5 cm apart.
10 -
Bake in the preheated oven for 8–10 minutes, until the edges are lightly golden but centers remain soft.
11 -
Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely. For decoration, press additional white chocolate chips onto the warm cookies if desired.
# Extra Information:
01 -
For best results, avoid overbaking; cookies will continue to set as they cool.