Soft-Baked White Chocolate Chip Cranberry Cookies

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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

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


  • 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


  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.
  4. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can 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. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

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

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  1. I made them yesterday and they are perfect! I love the addition of the cornstarch, brilliant! I am wondering if you recommend adding it to any cookie recipe? Or is it only added to some? I’m thinking about doing the Oatmeal Chocolate Chip recipe but it doesnt use cornstarch.

    1. i would not advise. I think the added moisture from cranberry juice may affect the consistancy. But if you do try, let me know how it goes. I love fresh cranberries.

      1. I always make these and use fresh cranberries instead of dried. I have never had an issue! My coworkers request these every holiday. In my opinion fresh is best!

  2. I’m so incredibly sad! I made these last year and they turned out EXACTLY  as the ones in your pictures.. Now i’ve tried to make them last week and the dough was way too soft and not at all crumbly after taking it out of the fridge (as I remember).. I’m making them again as we speak, changed to fresher ingredients and even a different type of butter (it really seems more oily than I remember it to be), but they’re still completely flat..

    I did manage to make your Red Velvet cake, which turned out lovely! But I wish I could figure out what I am doing differently with the cookie dough..

  3. Omg I loveeee these! My coworker showed this recipe to me and she added a lemon’s juice and its zest in the dough and oh how amazing it makes the cookies. 
    Although, I’m not sure why my cookies come out so oily… 🙁

    1. Hi Alya! The cookie dough won’t evenly chill if you pop it in the freezer for a shorter amount of time. For best results, I really do recommend the refrigerator.

      1. In a pinch I’ve pre-portioned the dough (rolled into balls), laid them on a tray and froze them for 20 minutes, then took them out for 5-10 before putting them in the oven. They still turned out really well and didn’t spread too much, so this could be a feasible option if you’re really pressed for time.
        Would not recommend putting the whole bowl into the freezer though.

  4. These did not turn out right for me; even though I followed the recipe to the letter.
    They looked good, puffy when they first came out of the oven, but settled down nicely. The problem is they are very greasy, and I think are underbaked. They left an oily coating in my mouth when I tried one after they sat for awhile; now that they’ve sat overnight, cookie left a strange sticky/oily residue on my lips after I ate one. I was going to take them to a function, but I don’t think I will. Admittedly, I prefer a crunchier cookie, but it’s the oily mouth/lips that are really the problem with this batch. Any suggestions? I love your website and recipes Sally….and usually don’t have an issue. And I LOVE that you give weight measurements for recipes 🙂 Thank you!

  5. My “large” egg was not large enough so I added an egg white too, and they turned out wonderful. Thanks for such a great recipe!

  6. I have made these for all of my events since last year! They are a huge hit and I don’t feel guilting while eating them! This is an amazing recipe that I will use forever!

  7. Just FYI – corn starch is not corn flour. Corn flour is also known as masa harina and it is very different from corn starch or corn meal.
    I do plan on trying some of the recipes listed. They look awesome and the comments are mainly positive.

  8. Hi Sally…I love your recipes and use them often. I want to make your white chocolate chip cranberry cookies for Christmas but I would like the cookies themselves lighter in color. Will the baking procedure or outcome be changed if I want to use light brown sugar or maybe even 1/2 cup granulated and 1/2 cup light brown sugar? Thank you!

  9. Great recipe! Everyone loved these, and I love how simple they were! I used a tablespoon-sized cookie scoop and got 3.5 dozen. Will definitely be making these again!

  10. I’ve lost count how many times I make these! I followed the recipe to the letter the first few times with so much success. Now I use a multi grain flour, and add cashews to the mix, even with the heartier flour and nuts, they still turn out nice and soft.Every holiday someone asks if I’m baking, and they always ask if I’m baking, lol.

  11. I make this recipe quite a bit, it is always a hit. However, I have only had one batch that has came out puffy, and suggestions or tips to make sure they stay puffy and don’t fall? They look great in oven then once they are out of oven they collapse. Same great taste but I’d like to get the puffy look with them or at least a little bit of risen look.

  12. I’ve made these countless times and I love, love, love them! Was wondering, how would you adjust to make them into cookie bars? Have you tried this?

    1. Hi Heather! So glad you enjoy these cookies. You can use this recipe for cookie bars in a 9-inch square pan. The bake time should be around 32-35 minutes.

  13. Love these cookies! Began making them years ago, got busy with kids, and just made them for the first time for my husband! Always come out perfect!

  14. My husband is allergic to corn, so can I make these without the cornstarch? And if so, should I add in more of the regular flour?

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