Soft 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!

Print

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: 18-24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


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 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

Instructions

  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 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.

Notes

  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

186 Comments

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  1. I made these cookies for a work Christmas party and they were a hit! Have you ever frozen the dough? I was hoping to make several batches ahead of time and just pop them in the oven when I need a fresh batch. Thank you for sharing a great recipe!

    1. Hi Myndi – yes, I have frozen the dough before. Roll into balls and then freeze the balls of dough. Remove from the freezer, peheat your oven, and place them on the sheet once the oven has been preheated. They will be ready to bake at that point, even if they are still semi-frozen. Glad you enjoyed these!

  2. I am so disappointed in myself. I made these up and out of all things to forget- you guessed it- the cornstarch- oye! Was following the recipe from my phone (guess my eyesight is going!). So needless to say they came out a flat as can be and abit on the greasy side. Totally my fault! I have to say the cookie dough was phenomenal! I am getting to get more dried cranberries and white chocolate today and try it again. Just wondering how refrigerating the dough effects the cookies? Wondering if it would be a big deal if I skipped that step?

    1. Hi Nadine! yes the cornstarch is very crucial to these cookies! As for chilling, I HIGHLY recommend you chill the dough. Although it requires you to think ahead, I chill the dough for nearly every single cookie I bake. I cannot stress this step enough. After mixing your cookie dough, chilling it firms up the fat (butter, in this case) and gives the flour time to absorb liquid evenly. It reduces a cookie dough’s stickiness, making it firm and much easier to work with as well as reduces the cookies from spreading/baking flat. I hope this helps!

  3. I want to try and make these cookies! They sound delicious. I’m not a very big baker. I was wondering how much of the white chips and the cranberries you put in?! Thanks! Happy holidays!

    1. Hi there Toni – the recipes states 3/4 cup white chocolate chips and 3/4 cup dried cranberries. 🙂 Hope you enjoy and good luck! Happy Holidays.

  4. Love the cranberry and white chocolate combo, except we throw in some sliced almonds and they’re called “Kris Kringle” cookies. Have never put cornstarch in my cookies, but I will be giving this a try tomorrow.

  5. Gosh i love this idea! I’m curious if it’s possible to make this cookies with fresh cranberries? I still have them over here and i’m not sure what to do with them. Hopefully it’s possible!

    Love from the Netherlands, love your blog!
    Roos

    1. Hi Roos! I’ve never made these with fresh cranberries, but they would be wonderful tossed in. I would chop them up and gently mix them in – to avoid the dough from turning pink from their juices. Let me know how they turn out!

  6. I’ve been making something similar to these for years. I add pistachios to them though. They’re always a huge hit. I usually use a refrigerated dough though. I’ll definitely be trying your recipe…but with pistachios.

  7. Ashley Nichole says:

    I made these last night and they are delicious! It was my first time baking cookies from scratch. Thank you so much for sharing your recipes! I now have some baking confidence!

  8. Sally, this recipe brought me to your AMAZING blog. I’ve made these cookies with all sorts of combos: turkish apricots & dark chocolate, cherries & dark chocolate, etc. I appreciate your tips, and love that these are still delicious when I make them dairy-free. I have told everyone I know that bakes about your “must follow” blog! My family and I want to say thanks for keeping our bellies happy.

    1. Hi Colby! You are so sweet, I really appreciate you spreading the word about my website and recipes. I love these cookies – glad you do too!

  9. Just wanted to tell you I’ve made these twice and they are a HUGE hit! Best cookies ever!! I added macadamia nuts to my last batch and that made them even more heavenly!

  10. Natalie @ In Natalie's Shoes says:

    Oh my! The dining hall in college used to have cookies that are very similar, if not the same. They were my absolute favorite! I’m so happy I stumbled upon your blog– I have been missing out!

  11. Hi Sally,

    These look amazing. I just made a batch and I have the dough cooling in the fridge — but I just had an a a-ha moment where I realized I added a full cup rather than 3/4 cup butter to the dough. Will they still turn out ok? Is there anything I can do to remedy this?

    Thank you 🙂

    1. Hi Dallah! The cookies will spread a bit more than usual because of the added fat. They will taste very buttery too. I think they’d still be good though. If it is not too late, you *could* add a couple Tablespoons of flour to the dough.

  12. Leeanne Mason says:

    I just had to tell you I love this site and I’ve only made two sets of cookies, so far, and you’ve taught me new tricks. Also I brought bananas to go brown lol but if your smoothies turn out that good the kids will love them.

    1. That’s so great Leeanne! I am so happy you are loving my website and recipes. Love those smoothies!

  13. These cookies are fantastic! I made them once as written, and the next time I tried subbing 1 1/2 teaspoons of orange extract for the vanilla… it was great!! Thank you so much for the recipe.

    1. I have to try them with orange extract. What a great suggestion Sarah!

  14. Thanks for the recipe. I have been looking for a recipe to copy the “Birthday Berry Cookies” that Subway had for a limited time and I think these will do the trick. The birthday cookies have cranberries, blueberries and white chocolate. I will modify the Cranberries and White Choc to a 1/2 cup each and then add a 1/2 cup of blueberries. Can’t wait to try it

    1. Love your addition of blueberries, I’ll have to try it!

  15. Is it ok to double this recipe orwould it be better to just make two batches?

    1. Hi Paola! Yes, you may double this cookie recipe. Enjoy!

  16. I tried this recipe last night, they took a while to set and they were a bit grease. Do you know a remedy for that? Did I do something wonky?

    1. Hmm. Are you sure you used the correct amount of butter? 1.5 sticks? While I prefer these cookies slightly under baked for a soft texture, you could try keeping them in for 1-2 minutes longer.

      1. Now that I think about it!!! I realize I used a whole cup of butter! To be fair, I was trying to watch the show Dexter and bake at the same time. Obviously not a good idea. However, despite these over buttered cookies slight greasy-ness, I added a carmalized white chocolate ganache and they still tasted good! But I will for sure try this recipe again!

  17. awesome! made dough last night, baked today. used my stoneware with no parchment and convection bake…turned out wonderful. thanks for the super recipes with pictures. I love the pictures.

    1. These are one of my favorite cookies ever. So happy you love them. Thanks Lisa!

  18. Can’t wait to make these cookies for an exchange party! I’ve never baked cookies with dried cranberries before, but other recipes I browsed suggested rehydrating the berries in warm water for 10-15 minutes. Have you ever tried that? I’m just wondering what sort of difference it makes in taste/texture! Happy baking!!

    1. Hey Jenna! I’ve never done that before, so I’m not much help. I just used dried.

  19. Hi Sally i just have white chocolate chips will this still work?

    1. Yes, you may cut out the dried cranberries completely.

  20. Just made these and they are delish! My boyfriend isn’t big on sweets, but he had 4 already. They’re not the kind of cookie to give you a stomach ache if you eat too many, thank goodness. They’re really wholesome and yummy. Thanks for sharing!:)

  21. I love baking, and trying new recipes. My husband kept hinting for me to try to bake white chocolate cranberry cookies. I tried this recipe and shocked how delicious these cookies were. They were so soft. Going to try your chocolate chip recipe next. Thanks a bunch!!

  22. Oh. My. God. I don’t usually comment, but these cookies are honestly the BEST cookies I have ever had. I made two batches the other night – one following the recipe, and the other, adding macadamia nuts (1/2c, cut chocolate chips and cranberries to 1/2c each). I still can’t decide which I like better! The cornstarch really makes the cookie perfect. Truly amazing, and I can’t wait to try some of your other recipes!!! This is now my go-to cookie recipe for special occasions, and also my go-to base recipe for other flavors! Thank you for sharing!

  23. Hi Sally, I have a quick question, I leave my flour in the refrigerator so is it OK if my flour is cold when I go to bake? Thank you for your time

    1. Yes, that’s fine.

      1. OK great:-) I made the the white chocolate cranberry cookies, I let the dough sit in the refrigerator over night, so now I have to run to the store to get parchment paper. I’ll let you know how they turn out:-)

  24. If I wanted to add macadamia nuts will it be the same amount as the cranberries and chocolate

    1. Yes. Enjoy!

  25. Just made these tonight- AMAZING. Next time I’ll make it a bit healthier and use whole wheat flour + less butter. Thanks!

  26. Best cookie recipe. Ever. Would totally love to ship them to my bf deployed.

    Do you have any suggestions on how to get them there still as soft and fluffy as when you first bake them?

    Shipments take about 1.5 to 2 weeks.

    1. Place a piece of bread in the same baggie/container as the cookies. The cookies stay soft, the bread gets hard.

  27. I’ve made something similar to these before but it called for a little orange extract/juice/peel. The bright citrus flavor added to the super sweet white chocolate and the tart cranberries made an amazing combination! Haven’t tried this recipe yet but it looks amazing. I will be adding that orange though 😉 word of advise for the woman shipping them overseas: use real orange, not the extract. I made some for my brother while he was in Afghanistan and by the time they reached him they smelled like a cheap bottle of whiskey because of the high alcohol content in extracts. He was actually in trouble at first because his CO smelled alcohol from the closed box and thought I was smuggling liquor to him. When they discovered it was cookies he laughed, but they had to throw them away!

  28. Very Good recipe!

  29. Hi Sally! I’ve made several of your recipes and, like a terrible person, I always forget to leave a comment about how they were. Maybe because they’re always good and I’m busy stuffing my face for 5 hours after I make them.

    Anyway, I have made this recipe a million times and every. single. time. I make them I get asked for the recipe and everyone who eats them absolutely loves them.

    I’m definitely going to try to comment on all the recipes of yours that I make because I think it’s important to recognize it and it’s my tiny way of saying “thank you” for posting great recipes :).

    1. Thank you Sarah. Thank you for taking the time to leave this comment. And for making my recipes. And for all the comments you will leave in the future. I love reading them. Every single one. Thank you!

  30. True, darker sugar means more molasses and that is what makes the cookies chewy. More white sugar means crispier.

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