October 6, 2022

Soft White Chocolate Chip Cranberry Cookies

Ive made these white chocolate cranberry cookies countless times over the past 9 years and decided to include them to my Sallys Cookie Palooza lineup. Theyre joyful, a fan-favorite, and theres hardly ever a crumb leftover. There are a couple of tricks to this cookie magic, so let me share some tips Ive added for many years (consisting of reducing the dough chill time from 2 hours to 1 hour). Its a great cookie dish to have in your back pocket.

Initially released in 2012, this popular recipe stands the test of time. Youll love these white chocolate chip cranberry cookies because theyre soft-baked, incredibly chewy, have additional vanilla, plus they integrate sweet white chocolate morsels with tart dried cranberries. Its a delicious and timeless pairing for holiday cookie trays or anytime throughout the year!

In Short, These White Chocolate Chip Cranberry Cookies Are:

Success Tip: Use a Cookie Scoop & & Your Hands.

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Dried Cranberries & & White Chocolate Chips: Use about 3/4 cup of each in this dough and if you weigh your active ingredients, bear in mind that these add-ins weigh various amounts. Use dried cranberries instead of fresh due to the fact that when baked, fresh throws off the dry/wet ratio.

adapted from these soft chocolate chip cookies
soft-baked with a little crisp edges
brown sugared with additional vanilla
thick & & chewy
Plus, the cookie dough freezes quickly and the baked cookies freeze and thaw without problem. If you ever desire to find out more about my procedure for freezing cookies and cookie dough, here is my How to Freeze Cookie Dough page.

Success Tip: Chill The Dough.

The ingredients come together quickly and quickly, but enable 1 hour for the dough to chill in the refrigerator before baking. The refrigerator is a cookie doughs finest pal because it assists firm up soft cookie doughs (like todays) which avoids the cookies from over-spreading.

And, if wanted, press a couple of more white chips & & dried cranberries into the baked cookies while theyre still warm. Accessorizing with bonus makes a quite cookie, do not you think?!

Youll like these white chocolate chip cranberry cookies since theyre soft-baked, splendidly chewy, have additional vanilla, plus they combine sweet white chocolate morsels with tart dried cranberries. Set aside 1 hour to chill the dough in the refrigerator before baking.

Start With a Tested Cookie Dough As I mentioned above, this dish uses this soft chocolate chip cookies recipe as the base. Its unfussy and invites a variety of tastes and add-ins. Truthfully, I make this variation regularly since the add-ins are a bit more unique. You might likewise replace the white chocolate chips with routine chocolate chips for a chocolate/cranberry combination. Or go a little wild and make my other variations using this dough: butterscotch pretzel chocolate chip cookies & & salted caramel pecan chocolate chip cookies.

Print.

Space Temperature Butter: If youre looking for an additional buttery, practically thick chocolate chip cookie, attempt my chewy chocolate chip cookies. For todays version and the initial soft chocolate chip cookies, I begin with space temperature butter. Creaming the butter with sugars supplies a fluffy and aerated base.

Sallys Cookie Palooza.

This recipe belongs to my yearly Christmas cookie countdown called Sallys Cookie Palooza. Every year given that 2013, I release 10 brand-new cookie recipes in a row. Its the biggest, most scrumptious occasion of the year! Search dozens of Christmas cookie recipes over on the Sallys Cookie Palooza page consisting of:.

I always utilize this medium cookie scoop for the cookie dough. Each cookie needs to be around 1.5 Tablespoons of dough, so that size is ideal.

Pure Vanilla Extract: For optimum taste, grab pure vanilla rather of imitation. Even better, attempt homemade vanilla extract!

Cornstarch: It appears like an odd ingredient for cookie dough, does not it? Just as it makes shortbread cookies extra tender, a little quantity can really provide added softness to other cookie doughs too.

Description.

More Brown Sugar Than White Sugar: Did you know that sugar does more than simply sweeten cookies? Brown sugar can offer cookies a chewier, softer, and more damp texture, while routine white granulated sugar assists the cookies spread out.

3/4 cup (1.5 adhere to 170g) saltless butter, softened to room temperature.

3/4 cup (150g) jam-packed light or dark brown sugar (I use dark).

1/4 cup (50g) granulated sugar.

1 large egg, at space temperature level.

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, plus a few additional for garnish.

3/4 cup (105g) dried cranberries, plus a few additional for garnish.

Plus, the cookie dough freezes easily and the baked cookies freeze and thaw without issue. If you ever desire to learn more about my procedure for freezing cookies and cookie dough, here is my How to Freeze Cookie Dough page.

Notes.

Cornstarch: A percentage of cornstarch supplies included softness to the dough and cookies. Cornstarch also assists keep the cookies thick. If you do not have any, you can leave it out– no need to replace with anything.
Make certain to take a look at my leading 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

In a large bowl utilizing a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed up until integrated and velvety, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat once again as needed to combine.
In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients till integrated. The cookie dough will be thick and soft. Add the white chocolate chips and dried cranberries and beat on low speed up until combined. Cover dough securely and chill in the fridge for a minimum of 1 hour and up to 3-4 days. Chilling is necessary to avoid the cookies from over-spreading.
Remove cookie dough from the refrigerator. If the cookie dough cooled longer than 3-4 hours, let it sit at room temperature level for about 30 minutes. This makes the company cookie dough much easier to scoop and roll.
Preheat oven to 350 ° F (177 ° C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
As the oven pre-heats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough might be a little crumbly, however will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
Bake for 11-12 minutes or up until lightly browned around the edges. If cookies didnt spread much, lightly bang the baking sheets on the counter a couple times while the cookies are still warm.
Enable cookies to cool on the baking sheet for 5 minutes. During this time, press additional white chocolate chips and dried cranberries into the warm tops.
Cookies remain fresh covered at room temperature level for approximately 1 week.

Keywords: white chocolate cranberry cookies.

Make Ahead & & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an additional minute, no requirement to thaw.

Simply as it makes shortbread cookies additional tender, a little quantity can really offer included softness to other cookie doughs too. The refrigerator is a cookie doughs finest pal since it assists company up soft cookie doughs (like todays) which prevents the cookies from over-spreading. I constantly use this medium cookie scoop for the cookie dough.

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