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

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!

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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


  1. Thank you for this recipe. The dark brown sugar definitely makes a difference like you said. I followed your recipe exactly as given and the cookies turned out perfect! 🙂

  2. I really would suggest decreasing the sugar amounts used in a lot of your baking recipes.  The sugar is overwhelming and way too much given folks are trying to eat a little bit “healthier,” at least in their minds.  But this cookie was waaaaaaay too sweet.  Prevents you from truly enjoying the taste of the cranberries and the chocolate chips.  I tweeked mine and lessen the sugar and they were delicious; family even commented on how good they were.

    1. Hi Ellie! I don’t suggest baking my cookies if you’re trying to eat healthier. They’re dessert. 🙂 Glad you were able to reduce the sugar based on your tastes.

  3. These cookies are the best! Truly my favorite. This will be my third year baking these for thanksgiving and again for Christmas. Thank you for sharing!

  4. I made these three years ago for a Christmas cookie competition and and I took first place with this recipe. They were awesome and came out perfectly chewy. I will be making them again tonight for a family thanksgiving dinner!

  5. I made these cookies for the first time  3-4 years ago and I have been making them every thanksgiving since. They have become a tradition for me to make these every year and everyone looks forward to it. I recently got engaged to my high school sweethearts this summer and I love knowing that this recipe will continue to be a tradition throughout our lives and passed down to whatever kids we will be blessed with. Thank you so much for sharing this recipe <3 

  6. I see all the reviews and wanted to add this cookie to the holiday rotation. My cookies are not coming out anything like this picture. I baked them 10 minutes and they still seem raw on the inside and look way to puffy. I followed the recipe exactly. I feel like I wasted a load of time. I don’t know what went wrong here. 

  7. I made these today. OMG these are so wonderful. I took photos and text to my sister at work as I was mixing, rolling, baking. And I did it all without a mixer. Someone please tell Santa I desperately need one. Well maybe when I finish paying off the chemo bills. If any lady is reading this I want to say annual mammograms save lives. Please spread the word. I was diagnosed Thanksgiving last year (chemo, surgery, radiation). Its beed a ling road. And early detection saves the girls. Thank you Sally for your wonderful videos. You and the dogs kept me company throughout my treatment.

  8. I figured it out. I had doubled the recipe and didn’t calculate the butter correctly. I had added way too much butter. I will definitely try these again as the first time they were devine!

  9. 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.

  10. my granddaughter, Lindsey LeRoy made these. They are awesome. I love white chocolate.

  11. 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..

  12. 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… 🙁

  13. Could I shorten the fridge time by freezing it?

    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.

  14. Hi Sally,
    I would like to add pecans to these cookies. What would be a reasonable amount?

    1. Hi Donna! I’d say about 3/4 – 1 cup chopped pecans.

      1. I am making these for the second time..adding pecans as well. The first batch were AMAZING!!

  15. Catherine Cohen says:

    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!

  16. 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!

    1. I’m thrilled that these are such a hit, Katie!!!

  17. 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.

    1. Hi Jean! Cornflour outside of the US is cornstarch. Corn flour is exactly what you describe, yes!

  18. 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!

    1. Hi Cathy! I have an easy solution 🙂 Use the base of this cookie recipe which also produces super soft cookies
      You can obviously leave out the peppermint extract and candy cane pieces and add 3/4 cup dried cranberries.

  19. Laura Sullivan says:

    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!

  20. 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.

  21. Shanee Askren says:

    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.

    1. Hi Shanee, Check out this blog post to help you troubleshoot:

  22. Heather Impellizeri says:

    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.

  23. 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!

  24. 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?

    1. Yep! You can leave out the cornstarch, no need to add more flour or change the recipe at all.

  25. This recipe is amazing! I made these cookies so many times now, so many compliments and attention of what an amazing baker I am…
    Many years ago I received a packaged white chocolate and cranberry cookies from a friend from Netherlands and they were so good. I mean best thing ever. Unfortunately nowadays, all makers add raisins to the cookie! I check each brand and the ingredients. And you all know an unexpected raisin is the worst thing to find in a cookie! (expected raisins are totally fine though). Anyway, I had to find a cookie recipe that promised the crunch and the softness of those original ones to recreate the original cookies.
    As I am now preparing for my birthday and freezing insane amounts of cookie balls it occurred to me to, to finally write a thank you.
    Thank you for this amazing recipe!
    Ps. I do have to bake them longer in my oven though (closer to 20 minutes).

  26. I tried these cookies last Christmas and they are our family favourite. Actually I am making a batch right now. I know I’ll be making another batch before Christmas week, cuz these will go fast. Thank you go much for publishing this recipe.

  27. Fabulous! Quick tip for people in a hurry: I divvy out the cookie dough into balls, place on a cookie sheet and then pop the dough balls and cookie sheet into the freezer for 10 minutes, then cook for 10 minutes at 350. No waiting around for 2hours for the dough to harden. Works great and I had nicely puffed, soft, picture perfect cookies.

  28. I made them twice and they were great !! But I wonder if I put orange’s zest would be a good idea or not?

    1. I’m so happy you enjoyed them, Claudia! Yes, orange zest would be delicious with these flavors! Let me know if you try it.

  29. Hey sally! I would love to make this recipe but maybe add oats to it? Do you have any recommendations or a better recipe for this? Thanks 🙂

    1. Hi Karianne! I recommend my oatmeal chocolate chip cookies. Swap out the chocolate chips for a combination of white chips and dried cranberries.

  30. absolutely amazing – the cookies didn’t last an hour after baking! Thank you for sharing 😀

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally