Soft-Baked White Chocolate Chip Cranberry Cookies.

Perfectly soft and thick white chocolate cranberry cookies. One of my favorite flavor combinations ever!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by

Thanksgiving turkey is leaving me completely stuffed, but in my world… there is always room for another cookie.  Especially a cookie that is so ultra soft, it tastes like a famous Mrs. Fields cookie or a Pepperidge Farm soft-baked cookie.

Overloaded with white chocolate chips and tangy dried cranberries, I’d like to say… come to mama you gorgeous softie!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by

A spin-off of my Perfect Chocolate Chip Cookies, today’s cookie stands the true cookie test: remaining ultra-soft, even the next day.

What’s my secret? Cornstarch!  Yes, cornstarch.

Making your baked cookies soft, thick, and chewy has never been easier.  Add a touch of cornstarch to your cookie dough and prepared to be amazed.  Think about it: often used as a thickening agent, cornstarch gives your gravy, pie fillings, soups, and glazes a more bodied and full texture.  The same goes for your cookie dough – cornstarch will help your dough remain more compact during the baking process, leaving the cookies soft, thick, and puffy.

Look at how puffy it made my chocolate chip cookies!

Soft-Baked Chocolate Chip Cookies |

Mixing cornstarch with all-purpose flour will give you cake flour; cake flour is a much softer flour than regular.  The lack of high gluten content in cake flour makes the texture of your cakes and pastries much lighter.

While there is no cake flour in these cookies, you are getting the same soft-effect by mixing cornstarch with all-purpose flour. Moving along…

I adore white chocolate in cookies around the holidays. Well, I adore white chocolate cookies any time of year… but they are a favorite add-in when I’m doing my holiday baking.  Dried cranberries give the cookies a bright festive color and provide a tart flavor burst in each bite.  A soft cookie with a tangy punch of flavor. I like it!

White chocolate and dried cranberries are an impeccable combination, and these cookies are LOADED with both.  Told ya, I am a sucker for super chunky cookies.

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by

Most important about this cookie recipe is the baking time. You must watch the cookies closely – I didn’t even leave the kitchen as they baked. Take the cookies out of the oven at a precise 8 or 9 minutes. The cookies will appear soft and undone in the centers, but will eventually firm up as they set.  Allow the cookies to cool for 5-10 minutes on the baking sheet after you remove them from the oven.

Also important in this cookie recipe is the use of dark brown sugar instead of light brown sugar. I swear by dark brown sugar in my oatmeal cookies – it gives the cookies a more chewy texture, less crispy texture. Light vs dark brown sugar is mostly interchangeable in dessert recipes.  But I find that dark brown sugar gave these cookies a rich aroma and unique depth of flavor.

I know I sound like a broken record, but I just love dark brown sugar in cookies!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by

Fresh out of the oven, these cookies are incredibly gooey – each bite will literally melt in your mouth.  I brought them into work and they disappeared within 30 minutes. At 9am in the morning!

Soft-baked White Chocolate Cranberry Cookies using a secret ingredient to make them super soft. Recipe by

Trust me, these cookies are irresistible!

Soft-Baked White Chocolate Cranberry Cookies

Print Recipe

Soft, thick, and puffy white chocolate chip cranberry cookies. The cornstarch is the secret!

Yield: 2 - 2.5 dozen


  • 3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons cornstarch (aka cornflour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (105g) dried cranberries


In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries  mix on low for about 5-10 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.

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. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

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 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 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 cooling rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.

Additional Notes:

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Some more favorite cookie recipes for ya:

Dark Chocolate Mounds Bar Cookies

Dark Chocolate Mounds Bar Cookies


Soft-Baked Funfetti Sugar Cookies

Soft-Baked Funfetti Sugar Cookies


Brown Butter Pretzel M&M Cookies

Brown Butter Pretzel M&M Cookies


Soft Gingersnap Molasses Cookies

Soft Gingersnaps


See more cookie recipes.

White Chocolate Cranberry Cookies




225 Responses to “Soft-Baked White Chocolate Chip Cranberry Cookies.”

  1. #
    Kellyposted April 12, 2015 at 5:50 am

    Agree with all posters: REALLY delicious! I doubled the recipe, but only used 21 TBS butter rather than 24 (= to three sticks). I thought it might have an affect on texture, etc, but it did not. I did use 1 large egg and one extra large egg because that is what I had on hand. I reduced the overall sugar as well, just a bit (by 50 g for the doubled recipe). I have never seen a recipe that included cornstarch! I will definitely check out your other cookie recipes! Thanks for a great recipe!


  2. #
    nicole perrerasposted May 1, 2015 at 9:36 am

    hi sally! i’ve been an avid follower of your blog and i’ve tried a lot of your recipes. I’m just wondering why every time i make the white chocolate and cranberry cookies, they turn out a bit greasy and so soft that they fall apart when you take them out of the pan. i’ve tried increasing the baking time by about a minute or so. sometimes that works, sometimes it doesn’t. should i increase the flour in the recipe? or do i just chill the dough longer?



    • Sallyreplied on May 2nd, 2015 at 7:30 am

      Hmm. Are you sure you are measuring everything appropriately? Are you at high altitude by chance? Or in a very humid environment? I suggest adding a little more flour or chilling the dough for longer.


      • nicole perrerasreplied on May 2nd, 2015 at 10:14 am

        yup i live in manila so humid is an understatement. hahaha… will try chilling the dough longer. thanks for the awesome recipe though! cheers to you :)

  3. #
    Jinaposted May 5, 2015 at 11:56 pm

    I have been made lots of your recipes . However, most of them do not come out flat ar all, I usually have to flat them . I made this cookies twice today. First one chilled for 2 hours, and as usually didn’t flat , so I floated them, and after 11minutes, they are not anywhere golden brown . Once they cooled, they taste like uncooked in the middle. So I made a second butch, I decided not to chill at all, I made a ball before I put in the oven, after 12 minutes, they are not anywhere golden brown and come out as balls as well, so I flattened them again, don’t know what happened. Can you help me?


    • Sallyreplied on May 6th, 2015 at 2:45 pm

      I’m wondering if you are overmeasuring your flour? And from your description, the cookies seem underbaked. I would double check your oven temperature– use an oven thermometer. This is so important! This post should help you:


  4. #
    Richelleposted May 13, 2015 at 2:06 pm

    These are just the best soft cookies!!! I love them!


  5. #
    Lynneposted May 29, 2015 at 4:42 pm

    I just made these cookies but 1 Tbsp was misleading for the size. Why aren’t they flatter? Why don’t they look like the pictures?


    • Shawnreplied on June 8th, 2015 at 10:34 am

      I’ve made these cookies several times. And they turn out perfect everytime. The secert is weighing out the flour and sugar. Baking is a chemical reaction. If you have too much flour the cookies will not flaten. I work ed d in a bakery when i was in school we weighed everything out. 


  6. #
    Angelaposted June 27, 2015 at 12:06 am

    Absolutely delicious! These are some of the best cookies I think I’ve ever made and eaten. I did bake it for longer so they weren’t very soft, but that’s because I prefer chewier cookies. They had such a beautiful brown butter flavour, particularly around the edges, even though there’s no brown butter involved.


  7. #
    SallyJoJoposted July 3, 2015 at 5:28 pm

    Thanks so much these are great!  Only thing I changed, is that I added some pecans and chilling for an hour was plenty.  These are a hit!


  8. #
    Rachelposted August 27, 2015 at 10:40 pm

    These are just amazing! Full of flavour and the soft texture tops it off. I just have trouble deciding whether my cookies are done or still a bit under-baked.. But anyways, thanks for this great recipe! x



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