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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 | sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Trust me, these cookies are irresistible!

Soft-Baked White Chocolate Cranberry Cookies

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

Yield: 2 - 2.5 dozen

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make ahead tip: 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. Bake for about 10-11 minutes. No need to thaw them.

Recipe Notes:

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

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© 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.

 

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Soft-Baked Funfetti Sugar Cookies

 

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Soft Gingersnap Molasses Cookies

Soft Gingersnaps

 

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White Chocolate Cranberry Cookies

 

 

267 comments

  1. Soooo disappointed,, was looking forward to puffy cookies, however after following recipe exactly, my cookies were totally flat. Taste great- BF wouldn’t let me throw them out. But I think a failure. What could have gone wrong??
    Laura

  2. Made this recipe so many times….so delicious 

    Only addition I made was I added a teaspoon of cinnamon in with the flour mixture

    Tastes and smells so good x

  3. I love you blog!

    To be honest though these cookies are wayyyyyyyyyy too sweet. I entered what I can only describe as a diabetic coma after biting into one of them and I don’t have diabetes. 

    I would half the amount of sugar.
    Otherwise they might taste good but I honestly could tell because they are too sweet. 

    I have made your blueberry banana bread and it is delicious but I also halved the sugar content in that recipe and added semi sweet chocolate chips. I am not sure why you need so much sugar – these are much sweeter than I have ever had from any quality or lesser quality baker.

    This amount of sugar cannot be healthy. Try halving the sugar and I am certain you will agree.

  4. Hi Sally.  I want to make these cookies replacing the cranberries with white chocolate chips also only because my grandchildren would not eat them with cranberries.  I plan to use l 1/2 cups white chocolate chips.  Should this work?  Thank you.

  5. Followed this recipe just like its written and the came out perfect. Thank u for sharing 

  6. These were absolutely delicious. I subbed dark chocolate for white just because I think white chocolate is too sweet. I also had to bake for closer to 13 mins and they were still nice and soft. Great recipe!

  7. Thank you so much for putting your ingredients in grams also. Makes it easier for us over here in Europe to try, without getting a conversion table out! Looking forward to trying these 🙂

  8. As a few others have mentioned, I would like to add oatmeal and coconut (people at work like them that way) and I usually just throw in the coconut, but how much oatmeal would you suggest?

    Thank you.

  9. Hi Sally, 

    Just finding you and loving your blog! Just curious if this is a recipe I can double exactly or if I need to make any adjustments for doubling? (Sorry if this was already in a comment and I missed it.)

  10. How much oatmeal needs to be added if I wanted to make oatmeal craisin white choc cookies?

  11. I wanted to tell you I made these cookies last year for Christmas and they were a huge hit. I wanted to make them a Christmas tradition but everyone loves them so much I make them thanksgiving too. I also have a batch in the oven now because my 2 year old and husband couldn’t wait until Christmas. Thank you so much for a new, well-loved holiday cookie❤

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