These cranberry white chocolate chip cookies are perfect for the entire holiday season. I made them for Thanksgiving dessert this year, but they can also be a very festive Christmas cookie as well. These cookies are soft and chewy and just perfection.
Adapted from the Domestic Rebel
Makes about 24 cookies
- ¾ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 Tbsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
In the bowl of a stand mixer fit with the paddle attachment, beat together the butter, brown sugar & white sugar until light and fluffy. Beat in the vanilla and egg to combine. Add in the flour, cornstarch, baking soda and pinch of salt and beat until a soft dough has formed. Stir in the cranberries and white chips by hand.
Refrigerate the cookie dough for AT LEAST 1 HOUR. You can refrigerate longer if needed. This helps to create that light, soft and chewy texture.
Preheat oven to 350 degrees. Line two baking sheets with silicone liners or parchment paper. Place tablespoon-sized balls of the dough onto the cookie sheets.
Bake for approx. 8-10 minutes. Cookies may appear slightly undone. They will continue to set up more as they cool. Allow cookies to set on the baking sheets before carefully transferring to a wire rack to cool completely.