“These Soft-Baked White Chocolate Cranberry Cookies are ideal for gifting during the holidays.”
Craving something soft, sweet, and a little bit tangy to brighten your day? Soft‑Baked White Chocolate Cranberry Cookies are the perfect treat to satisfy every sweet tooth. These cookies are thick, pillowy, and bursting with melt‑in‑your‑mouth white chocolate chunks and juicy dried cranberries. A fun fact? White chocolate and cranberries are a classic combo that brings festive cheer all year round—these cookies are beloved at holiday bake sales and cozy Sunday afternoons alike!
What makes this recipe extra special is not just its melt‑in‑your‑mouth texture, but also how quick and fuss‑free it is to make. Even after a long day, you can whip up a batch before dinner’s even ready! If you loved my Brown Sugar Rhubarb Cookies, you’ll find these an exciting twist with a fruit‑forward flavor and creamy richness. Ready to delight your family or impress your friends? Let’s bake up a batch and make some sweet memories together!
What is Soft‑Baked White Chocolate Cranberry Cookies?
“These Soft-Baked White Chocolate Cranberry Cookies are ideal for gifting during the holidays.”
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Ever wondered why these bakery‑style goodies are called “soft‑baked”? It’s all about that magical intersection where cookie meets cake—each bite is chewy with just the right amount of gooey middle. The name itself sounds like a mouthful, and that’s because, well, you’ll want a mouthful of these! Picture the smiles when you share a plate of these with loved ones. There’s only one way to unravel the magic—grab your apron, check the full recipe with WP Recipe Maker plugin, and try this today.
Why You’ll Love This
You’ll fall head over heels for these cookies, and here’s why:
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Soft and chewy texture: thanks to the extra butter and brown sugar.
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Sweet, creamy white chocolate paired with tart cranberries creates a gourmet flavor balance.
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Homemade versions are more affordable than bakery treats—and there’s nothing like warm-from-the-oven bliss.
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“These Soft-Baked White Chocolate Cranberry Cookies are ideal for gifting during the holidays.”
If you’re already a fan of my Strawberry Cheesecake Stuffed Cookies, you’re going to love this bolder, fruitier version. Plus, you can control the size, customize mix-ins, and easily double the batch to share. Don’t miss out—make a batch today and watch them disappear!
“How to Make Soft-Baked White Chocolate Cranberry Cookies”
Quick Overview
Soft‑Baked White Chocolate Cranberry Cookies are super easy. Cream, mix, fold, bake—done in about 35‑40 minutes total. Ideal for last‑minute cravings or a planned treat.
Ingredients
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¾ cup unsalted butter, softened
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¾ cup packed light or dark brown sugar
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¼ cup granulated sugar
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1 large egg, room temperature
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2 tsp pure vanilla extract
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2 cups all‑purpose flour
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2 tsp cornstarch
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1 tsp baking soda
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½ tsp salt
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¾ cup white chocolate chips + extra for topping
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1 cup dried cranberries + extra for topping
Step‑by‑Step
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Preheat oven to 350 °F (175 °C) and line baking sheets with parchment.
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Cream butter + sugars until light and fluffy (~2–3 min).
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Add egg + vanilla; mix until smooth.
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Whisk flour, cornstarch, baking soda, salt.
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Add dry mix to wet on low speed—don’t overmix!
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Fold in chocolate chips + cranberries; reserve some for topping.
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Scoop tablespoon‑size balls, add reserved chips/berries on top.
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Bake 8–10 min—edges should just start browning.
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Cool 5 min on sheet, then transfer to wire rack. Enjoy warm or store.
What to Serve With
These cookies shine on their own, but try pairing with:
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A mug of hot cocoa or spiced chai latte
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A scoop of vanilla or cinnamon ice cream
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A holiday dessert spread alongside other festive treats
Top Tips for Perfecting
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Use softened butter—not melted—to avoid flat cookies.
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Cornstarch is key for that melt‑in‑your‑mouth softness.
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Use a cookie scoop and rotate trays halfway through baking.
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Add nuts (e.g., pecans) if you like crunch.
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Don’t overbake—slightly underdone centers turn perfect as cookies cool.
Storing and Reheating Tips
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Store airtight at room temp for up to 1 week.
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Freeze baked cookies up to 3 months.
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Freeze dough balls on a sheet, then transfer to bag; bake frozen with +1–2 min.
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To reheat warm: microwave for 10–15 sec for fresh‑baked feel.
FAQs
Can I use fresh cranberries instead of dried?
Stick with dried—fresh berries are too moist and will affect texture.
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Do I need to chill the dough?
Not required, but chilling for 30 min yields thicker, chewier cookies.
Can I swap white chocolate for another type?
Yes! Milk or dark chocolate work, but will change the flavor balance.
Why do my cookies turn out flat?
Butter too soft/melted or too little flour. Measure carefully and keep dough cool.
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How should I store leftovers?
Airtight container at room temp (good for a week) or freeze up to 3 months.
Conclusion
“These Soft-Baked White Chocolate Cranberry Cookies are ideal for gifting during the holidays.”
Soft‑Baked White Chocolate Cranberry Cookies prove homemade treats can be easy, impressive, and delicious. With their pillowy texture, rich buttery base, sweet white chocolate, and tangy cranberries, they’re a crowd-pleaser every time. Baking for the holidays, a family gathering, or just a cozy day at home? These cookies are destined to become a favorite. For more inspiration, check out other cookie ideas in our Lebkuchen (German Spice Cookies) . Happy baking!
Soft-Baked White Chocolate Cranberry Cookies
Ingredients
Equipment
Method
- Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed just until combined—do not overmix.
- Fold in the white chocolate chips and dried cranberries using a spatula.
- Scoop tablespoon-sized dough balls onto prepared baking sheets. Top each with extra chocolate chips and cranberries for a bakery-style finish.
- Bake for 8–10 minutes, or until the edges are just turning golden and centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for 30 minutes before baking. Substitute white chocolate chips with dark or milk chocolate if desired. Add ½ cup of chopped nuts (pecans or macadamias) for crunch. Cookies can be frozen for up to 3 months. Reheat in microwave for 10–15 seconds for a warm treat.