Why are my white chocolate cranberry cookies dry or crumbly?

If your cookies turn out dry or crumbly, it’s usually because of too much flour or overbaking. Make sure to spoon and level your flour when measuring, and don’t skip the chilling time. These soft-baked white chocolate cranberry cookies should come out chewy with just the right bite when baked at the right temp and time.

Can I use fresh cranberries instead of dried in cookies?

Fresh cranberries have a lot more moisture and can make your dough too wet. For soft-baked cookies, dried cranberries are best. If you want to try fresh, chop them small and pat them dry before adding.

How do I keep soft-baked cookies chewy longer?

Store them in an airtight container with a slice of bread. The bread keeps the cookies moist without changing the flavor. Also, avoid overbaking even a minute too long can make them crisp instead of chewy.

Can you freeze white chocolate cranberry cookie dough?

Yes! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen at 350°F and add a minute or two to the baking time. Perfect for quick cookies any day.

Soft-Baked White Chocolate Cranberry Cookies

Name: Soft-Baked White Chocolate Cranberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup (12 Tbsp; 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 (spooned & 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

Description

Chewy soft-baked white chocolate cranberry cookies made with brown sugar, cornstarch, and dried cranberries for a perfect sweet-tart bite.

Ingredients

Scale

3/4 cup (12 Tbsp; 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 (spooned & 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

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Instructions

1. In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy (about 2 minutes).

2. Add egg and vanilla. Scrape down the sides and beat until combined.

3. In another bowl, whisk flour, cornstarch, baking soda, and salt.

4. Gradually mix dry ingredients into wet until a soft, thick dough forms.

5. Stir in white chocolate chips and dried cranberries.

6. Cover and chill the dough for at least 1 hour and up to 4 days.

7. If chilled longer than 4 hours, let dough sit at room temperature for 30 minutes before baking.

8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

9. Roll 1.5 tbsp portions into balls and place 3 inches apart on sheets.

10. Bake for 11–12 minutes or until edges are golden and centers still look soft.

11. Cool for 5 minutes on the baking sheet. Press extra chips/cranberries on top while warm if desired.

12. Transfer to a wire rack to cool completely.

Notes

Don’t skip the chilling step it helps prevent spreading and keeps the cookies thick and chewy.

Add a few extra chocolate chips and cranberries on top while warm for a bakery-style look.

Store with a slice of bread in the container to keep cookies softer for longer.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 198
Sugar: 16g
Sodium: 98mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 27mg