Soft-Baked White Chocolate Cranberry Cookies
Soft baked white chocolate cranberry cookies are truly a delightful treat that is loved by many. With their soft and chewy texture, combined with the sweet white chocolate chips and tart dried cranberries, these cookies offer a perfect balance of flavors that will leave your taste buds craving for more.
The first thing that makes these cookies so amazing is their irresistible texture. Unlike traditional crunchy cookies, these soft baked treats have a delicate and tender crumb that practically melts in your mouth. As you take a bite, the cookie gently gives way to reveal a slightly gooey center, which is an absolute delight.
Now, let’s talk about the flavor combination. The sweetness of the white chocolate perfectly complements the tartness of the dried cranberries. With every bite, you get a burst of creamy sweetness followed by a slight tanginess, creating a harmonious blend that is simply divine. This combination of flavors is what sets these cookies apart from the rest.
Another reason why these cookies are so amazing is their versatility. They can be enjoyed at any time of the year, but they really shine during the holiday season. The festive red color of the dried cranberries adds a touch of cheer to any dessert table. Whether you are serving them at a gathering or enjoying them with a cup of tea on a cozy winter evening, these cookies are sure to bring joy and warmth to your heart.
One of the best things about soft baked white chocolate cranberry cookies is that they are incredibly easy to make. Even if you’re not an experienced baker, you can still create these delicious treats with minimal effort. All you need are a few simple ingredients like flour, butter, sugar, eggs, vanilla extract, white chocolate chips, and dried cranberries. The recipe usually involves mixing the ingredients together, shaping the dough into small balls, and baking them until they are golden brown. The aroma that fills your kitchen while they bake is enough to make your mouth water in anticipation.
The final touch that elevates these cookies to another level of amazingness is the white chocolate drizzle. Once the cookies have cooled, a generous drizzle of melted white chocolate over the top adds an extra layer of decadence. Not only does it enhance the visual appeal of the cookies, but it also intensifies the creamy sweetness and complements the tart cranberries perfectly.
In conclusion, soft baked white chocolate cranberry cookies are truly a masterpiece of flavors, textures, and festive joy. Their soft and chewy texture combined with the sweet white chocolate chips and tart dried cranberries create a delightful treat that is loved by many. Whether you’re enjoying them on a cozy winter evening or serving them at a holiday gathering, these cookies are sure to impress. So, why not give this recipe a try and experience the amazingness for yourself? Trust me, your taste buds will thank you!
Soft-Baked White Chocolate Cranberry Cookies
Ingredients
- 3/4 cup 1.5 sticks to 170g unsalted butter softened to room temperature
- 3/4 cup 150g packed light or dark brown sugar I use dark
- 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 plus a few extra for garnish
- 1 cup 140g dried cranberries plus a few extra for garnish
Instructions
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat 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 until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Chilling is imperative to prevent the cookies from over-spreading.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough 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 preheats, scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but 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 until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm. They’ll stretch and deflate.
- Allow cookies to cool on the baking sheet for 5 minutes. During this time, press extra white chocolate chips and dried cranberries into the warm tops. This is optional and only for looks. After 5 minutes, transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
