prep time: 15 min | bake time: 10 min | total time: 25 min
These cookies are unbelievably delicious, they have golden, crispy edges, soft and chewy centers, and packed with dried cranberries and white chocolate chips in every bite. My family loved these cookies so much that I ended up making a second batch the very next day! They’re that kind of homemade treat you keep reaching for.
Now for the best part, There’s no chilling time required, so you can have freshly baked cookies ready in under 30 minutes. I use dried cranberries, which are easy to find in most grocery stores, along with white chocolate chips for the perfect contrast of flavors.
This recipe is completely eggless and has also been tested with dairy-free ingredients.
Crispy edges and chewy centers: The cookies bake with beautifully golden edges while staying soft and chewy in the middle.
Sweet and fruity: White chocolate chips balance the slightly tart flavor of dried cranberries.
No chilling required: Mix, scoop, and bake. No waiting for the dough to chill.
Ready in under 30 minutes: A quick and easy cookie recipe when you’re craving something homemade.
Completely eggless: No eggs or complicated egg substitutes needed.
Dairy-free option: The recipe has been tested with dairy-free ingredients.
Family-approved: So delicious that I made another batch the very next day!
Butter: Adds richness and creates a soft, tender cookie. Use room-temperature butter cut into cubes so it creams easily with the sugar. For a dairy-free version, use dairy-free butter sticks – Country Crock or Miyoko’s will work. Don’t use margerine.
Light Brown Sugar: Adds sweetness and helps create the chewy centers. It also gives the cookies a lovely caramel-like flavor.
Milk: Adds moisture and brings the dough together without needing eggs. Use dairy milk or an unsweetened plant-based alternative.
Vanilla Extract: Enhances the flavor of the white chocolate and cranberries.
All-Purpose Flour: Provides structure to the cookies. Measure accurately to avoid a dry or overly firm dough.
Cornstarch: Helps create a softer, more tender cookie texture.
Baking Soda: Helps the cookies spread and develop golden edges.
Salt: Balances the sweetness and brings out the flavors of the white chocolate and cranberries.
White Chocolate Chips: Add creamy sweetness and a lovely contrast to the fruity cranberries. Use dairy-free white chocolate chips for a dairy-free version.
Dried Cranberries: Add little bursts of fruity, slightly tart flavor throughout the cookies. Dried cranberries are easy to find in most grocery stores.
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
There’s no need to chill the cookie dough, so you can prepare the cookies as soon as the dough is ready.
In a large mixing bowl, add the room-temperature butter and light brown sugar.
Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream for 2–3 minutes until soft, smooth, and well combined. Scrape down the sides of the bowl as needed.
Add the milk and vanilla extract. Mix until incorporated.
Add the all-purpose flour, cornstarch, baking soda, and salt.
Mix until the ingredients are just combined and a soft cookie dough forms. Avoid overmixing once the flour has been added.
Add the white chocolate chips and dried cranberries. Mix until they’re evenly distributed throughout the dough.
Divide the dough into 12 equal portions, approximately 50 g each. You can use a medium cookie scoop or about 3 tablespoons of dough per cookie.
Roll each portion gently between your hands to create smooth dough balls. This helps create those beautiful ripples around the edges as the cookies bake. Arrange the dough balls on the prepared baking sheet, leaving enough space between them for spreading.
Bake at 350°F (175°C) for approximately 10 minutes, or until the edges are lightly golden.
The centers may still look slightly soft when you remove the cookies from the oven. This is what helps keep them chewy as they cool. Allow the cookies to cool completely before serving.
Yes! This recipe is completely eggless and uses milk to bring the cookie dough together. You don’t need an egg substitute.
Absolutely! You can use chopped white chocolate in place of white chocolate chips. The pieces may melt differently, creating larger pockets of white chocolate throughout the cookies.
You can use castor sugar or cane sugar. Light brown sugar gives these cookies their chewy texture and a subtle caramel flavor.
Once completely cooled, store the cookies in an airtight container at room temperature for up to 4–5 days.
Overbaking or adding too much flour can make cookies dry and firm. Remove them when the edges are lightly golden but the centers still look slightly soft. Allow them to cool before handling so they can set properly.
Use room-temperature butter: Softened butter (not melted) creams more easily with the sugar and creates a smoother cookie dough.
Measure the flour accurately: Too much flour can make the cookies dry and affect how they spread. Use a digital kitchen scale for the most consistent results.
Use good-quality white chocolate: White chocolate chips add creamy sweetness that pairs beautifully with the tart cranberries.
Roll the dough into balls: This helps create attractive ripples and a more finished appearance around the cookie edges.
Leave enough space between cookies: The dough will spread as it bakes, so avoid overcrowding the baking sheet.
Don’t overbake: Remove the cookies when the edges are lightly golden and the centers still look a little soft. They’ll firm up as they cool.
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