These melt in your mouth soft White Chocolate Cranberry Cookies are the perfect balance with tart dried cranberries and sweet white chocolate chips. They come together quickly and stay moist for days.
My family is full of crazy cookie eating fools. These cookies, White Chocolate Macadamia Nut Cookies, Best Butter Cookies, and Soft Gingerbread Cookies are just a few of our favorites.
How to make White Chocolate Cranberry Cookies
Start by whisking together the flour, baking soda, cornstarch, and salt. Then using a stand or hand mixer cream the butter, sugar and brown sugar together until light and fluffy. Turn the mixer to low and the eggs one at a time mixing just until incorporated. Then mix in the vanilla.
Next add the flour mixture in three intervals mixing just until incorporated. Scrape down the bowl and beaters as needed. Now remove the bowl from the mixer and using a spoon stir in the white chocolate chips, dried cranberries, and chopped walnuts.
Drop by rounded tablespoons on to parchment covered baking sheets leaving about three inches between them for spread. Bake for 11-13 minutes in a preheated oven. Let the cookies cool about 5 minutes before moving them to cookie cooling racks.
Recipe notes and helpful tips
- If time allows plump up the dried cranberries. Place them in a bowl and pour boiling water over them. Let them sit in the water for about 10-15 minutes. Then drain very well and let them cool before adding to the dough.
- Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
- Feel free to substitute chopped pecans for the walnuts. They are just as delicious.
- Store baked cookies on the counter in an air tight container for up to 7 days.
How to freeze these cookies
Theses delicious cookies can be frozen several ways:
Freeze the dough – put the prepared dough in a freezer safe container for up to 3 months. Defrost the whole thing in the refrigerator for 1-2 days and then scoop and bake. This is perfect if you are going to bake the whole batch off at once.
Freeze the dough into individual dough balls – scoop the prepared cookie dough onto parchment covered baking sheets. Make sure the balls are not touching. Then place on a level surface in the freezer. Once they are frozen transfer the balls to a freezer zipper bag for up to 3 months. This is ideal for when you just want to bake off a portion of the batch for warm fresh cookies. Add 2-3 more minutes baking time.
Bake and freeze – prepare the dough and bake the cookies according to instructions. Then cool the cookies completely. Place the baked cookies in a sturdy freezer container with parchment paper between the layers. Freeze for up to 2 months. Thaw in the fridge overnight so as not to cause condensation from drastic temperature changes.
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White Chocolate Cranberry Cookies
Moist and soft White Chocolate Cranberry Cookies are plump full of white chocolate chips, dried cranberries, and chopped walnuts. They are easy, dependable, and undeniably scrumptious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes plus chilling time
- Yield: 30 cookies 1x
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 ½ teaspoons vanilla extract
- 2 eggs warmed to room temperature
- 1 ½ cups white chocolate chips
- 1 cup dried cranberries
- ¾ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, baking soda, cornstarch, and salt. Set it aside.
- Using a stand or hand mixer cream the butter, sugar and brown sugar together until light and fluffy. Turn the mixer to low. Add the vanilla and the eggs one at a time mixing just until incorporated.
- Add the flour mixture in three intervals mixing just until incorporated. Scrape down the bowl and beaters as needed.
- Remove the bowl from the mixer and using a spoon stir in the white chocolate chips, dried cranberries, and chopped walnuts.
- Using a 1 1/2 tablespoon cookie scoop drop the dough on to the prepared baking sheet leaving 3 inches between the dough balls. See Pro-Tip below. Bake for 11-13 minutes or until the cookies are browned. Let the cookies cool for 5 minutes before moving them to cookie cooling racks.
Notes
- If time allows plump up the dried cranberries. Place them in a bowl and pour boiling water over them. Let them sit in the water for about 10-15 minutes. Then drain very well and let them cool before adding to the dough.
- Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Pro-Tip – Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test baking time. If the cookies spread too much. Cover the bowl with wrap and refrigerate for 1-2 hours.
- Feel free to substitute chopped pecans for the walnuts. They are just as delicious.
- Store baked cookies on the counter in an air tight container for up to 7 days.
Keywords: cranberry white chocolate chip cookies, white chocolate and cranberry cookies,
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