Soft White Chocolate Chip Cranberry Cookies

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

stack of white chocolate chip cranberry cookies

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!

white chocolate chip cranberry cookies on a silpat baking mat

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!

chocolate chip cookies on a silpat baking mat

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.

white chocolate chip cranberry cookies on a silpat baking mat

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!

white chocolate chip cranberry cookies

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!

stack of white chocolate chip cranberry cookies on a white plate

Trust me, these cookies are irresistible!

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stack of white chocolate chip cranberry cookies on a white plate

Soft-Baked White Chocolate Cranberry Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch (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 350°F (177°C). 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 heaping Tablespoon of dough each, into balls. Place 10-12 on each baking sheet. Bake in batches for 10-11 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Tip: Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate cranberry cookies


Comments are closed.

  1. These were a huge hit at all the parties I brought them to this year. It’s a keeper.

  2. Hello Sally!
    I followed the recipe but my cookies barely expanded after ~10 mins and didn’t brown from the side, so I left them more however they started burning from the bottom, and after taking them out they were really hard (needed to be careful while biting) however the taste was still amazing!

    Any idea about what could have went wrong? Could not waiting much from fridge to oven be the reason? Of the fridge was colder than normal?

    Let me know!

    1. Hi Lena! The dough balls may have simply been too cold and weren’t spreading properly. You may also want to check how you are measuring flour for this cookie recipe. Be sure to spoon and level the flour instead of packing it into the measuring cup. It’s always best to use a light colored baking sheet and line it with parchment paper or a silicone baking mat, too.

  3. I’ve made this recipe at least 5 times this holiday season and many many times over the years. It’s always a huge hit. Thank you!

  4. I’m struggling because I’ve made this recipe many times and LOVED it, now the past two times I’ve made it the cookies are turning out cakes and not chewy at all. Any idea what went wrong and how to fix the recipe?

    1. Hi Laura, It is odd that is always turned out before. The recipe itself hasn’t changed. Any chance you were in a rush and over measured your flour? You should spoon and level it – Scoop the flour and you could end up with 150% of the correct measurement

  5. I love these cookies I usually freeze the dough and bake mini batches when people come over or to take to gatherings. I love the tangy cranberry bite these have.

    1. I love the flavor the cranberries add, too! Thanks for your positive feedback, Kate 🙂

  6. Can I use whole cranberries? I have SO MANY in my freezer and no idea what to do with them

    1. I don’t recommend fresh cranberries in this cookie recipe.

    2. I always have whole cranberries to make crustless cranberry pie year round. If you haven’t made that before I’d suggest that for those whole cranberries. Delicious!

    3. Chey,
      When I have lots of fresh cranberries, I make Cranberry Bread or muffins! I always use my Gramma’s recipe. Great eating for breakfast or holidays!! Happy baking!!

  7. Love love these cookies! I add one lemon juice and it’s zest and omg are they sooo delicious!!

  8. Marta Artigas Martinez says:

    Hi Sally!
    I live in Spain and we do not have light packed brown sugar. Could I use instead dark brown sugar? Or only white sugar?

    Thank you <3

    1. Hi Marta, Dark brown sugar should be just fine, just expect a darker color cookie. Enjoy!

  9. I tried to make these gluten and dairy free and they came out really nice but hilariously they’re the most crunchy cookies I’ve ever made (usually I try to make them crunchy and they come out soft). Due to my skills not your recipe of course :p

  10. Hi sally, I do not have an electric whisk or cornstarch. Will they still make with a hand whisk and no cornstarch?

    1. Hi Angelina, The cornstarch keeps the cookies extra soft but you can leave it out if you don’t have any. In step one the butter will be difficult to cream with a hand whisk but not impossible. It will take a lot of arm muscle!

  11. Is this the same recipe has the soft chocolate chip cookies but you just changed the chocolate chips to craisins and white chips otherwise

  12. I make these all the time and everyone is in loooveee with them! I just wanted to know if I could use this with melted butter as well?

  13. Samuel Abbate says:

    Will this recipe work as a sheet cookie that is cut into squares after it bakes?
    How would you adjust the cooking time?

  14. Didn’t have dark brown sugar, so I used 200g of light brown and omitted the granulated sugar. I weigh all my ingredients. They turned out great. My only comment is on the yield. I have cookie scoops, and using the 1 tablespoon scoop pushed my yield to > 40. I know I added an extra 1/4 cup of cranberries, but that doesn’t account for double the amount. Obviously, these are not portioned out by tablespoons to create a yield of 18 – 24. Do you mean a measuring tablespoon, or a heaping tablespoon used for soup?

    1. Hi Lynne! It looks like the yield in this recipe is wrong. (We recently updated the recipe formats and this could have been a typo.) I usually get closer to 2.5 dozen. Use a regular Tablespoon measure. I usually make it a heaping Tablespoon.

  15. Crystal Briscoe says:

    I’m confused. Is it 8-9 minutes baking time? ? Or 10-12??

    1. Stephanie @ Sally's Baking Addiction says:

      Bake in batches for 10-11 minutes, until barely golden brown around the edges.

  16. Could I use this dough base for chocolate chip cookies?? It’s soo good!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cameron, You can use the recipe for these chocolate white chocolate chip cookies and add the cranberries.

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