There is something about the look of fresh cranberries that is just so festive and puts me in the holiday spirit. But cranberries are naturally very tart so I like to combine them with sweetness to balance the flavors. These Cranberry White Chocolate Chip Cookies will be sure to put you in the holiday spirit. The flavors are so perfect together, the tart cranberries balancing with the sweet white chocolate. If you're doing a cookie exchange or gifting cookie boxes, you definitely can't go wrong with these!
What you'll need
All you need is a bowl, a wooden spoon or silicone spatula, and a cookie sheet!
Ingredients
butter
brown sugar
sugar
eggs
vanilla
flour
cornstarch
baking powder
kosher salt
white chocolate chips
cranberries
How to prepare your pan
Line two cookie sheets with silicone mats or parchment paper. If you don't have two cookie sheets, one is fine too!
How to make Cranberry White Chocolate Chip Cookies
Combine the melted butter with the sugars, then stir in the eggs and vanilla. Then add the flour, cornstarch, baking powder, and salt, and mix till combined. Lastly, stir in the cranberries and white chocolate chips. It's best if you can refrigerate the dough for at least 30 min - 1 hour, but it will still taste great if you don't. The time in the refrigerator will allow the flavors to meld, and also makes the dough a bit firmer so that it holds its shape a bit more and doesn't spread too much.
Once it's chilled form balls of dough, about 1 tablespoon, and place on the baking sheet a couple inches apart. If you've chilled the dough, using your palm, slightly flatten each dough ball into a thick disc. Bake for about 12 minutes, until slightly golden brown. Let the cookies cool for about 5 minutes on the pan, and then move to a wire rack to cool completely. But I won't tell anyone if you sneak a warm cookie straight out of the oven - just be careful!
I like to use two baking sheets so that when one pan is baking, the other one can cool for a few minutes, and then I can put new balls of dough onto the pan once I move the cooled cookies to the wire rack. Then once the ones in the oven come out, I can put the other sheet back in.
Common Questions
Why did my cookie not flatten?
This recipe is not designed for the cookie to spread much, however, if you don't refrigerate it before baking, the dough may spread more and you may not need to flatten it with your palm. If you refrigerate the dough, you definitely will want to flatten it a bit before baking.
What makes a cookie chewy?
There are a lot of ways to make chewy cookies. In this case, the combination of using brown sugar and melted butter is key to ensuring a chewy cookie.
What happens if you don't put eggs in cookies?
Eggs help hold all the ingredients together and help the cookies hold their shape. They also add moisture to the batter which helps make the cookies chewy. If you want to skip eggs, there are substitute ingredients to use in place of eggs. Please note, I have not specifically tested any substitutes for this recipe. Try at your own risk - the recipe has only been tested as it is written!
Looking for other cookie recipes? Check these out:
Fudgy Peppermint Chocolate Cookies
Perfectly Chewy Chocolate Chip Cookies
Looking for other cranberry recipes? Check these out:
Simple Southern Cranberry Sauce
Oaks Lily Cupcakes
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Cranberry White Chocolate Chip Cookies
Ingredients
- 1 stick butter melted
- 1 ½ cups brown sugar
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 ½ cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt Diamond Crystal
- 2 cups white chocolate chips
- 1 ½ cups cranberries
Instructions
- Combine butter and sugars.
- Stir in eggs and vanilla.
- Add flour, cornstarch, baking powder, and salt, and mix until combined.
- Stir in cranberries and white chocolate chips.
- Refrigerate dough for 30 min - 1 hr.
- Preheat the oven to 325° F.
- Once the dough is chilled, form balls of dough, about 1 tablespoon, and place on the bakingsheet a couple inches apart.
- Uing your palm, slightly flatten each dough ball into athick disc.
- Bake for about 12 minutes, until slightly golden brown.
- Let the cookies cool for about 5 minuteson the pan, and then move to a wire rack to cool completely.
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