White Chocolate Cranberry Cookies
These easy eggless White Chocolate Cranberry Cookies have crispy golden edges, soft and chewy centers, sweet white chocolate chips, and fruity dried cranberries. No chilling is required, and the recipe includes a tested dairy-free option.
Yield: 12 cookies
Ingredients
White Chocolate Cranberry Cookies
- 110 g Butter room temperature, cut into cubes; see notes for options
- 110 g Light Brown Sugar or use castor sugar
- 30 ml Milk room temperature; see notes for options
- 1 tsp Vanilla Extract
- 165 g All-Purpose Flour
- 1+1/2 tsp Cornstarch
- 1/8 tsp Salt
- 3/4 tsp Baking Soda
- 85 g White Chocolate Chips see notes for options
- 95 g Dried Cranberries
Instructions
For the White Chocolate Cranberry Cookies
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the room-temperature butter and light brown sugar for 2–3 minutes until soft and smooth. Scrape down the sides of the bowl as needed.
- Add the milk and vanilla extract. Mix until incorporated.
- Add the all-purpose flour, cornstarch, salt, and baking soda. Mix until just combined and a soft cookie dough forms. Avoid overmixing.
- Add the white chocolate chips and dried cranberries. Mix until evenly distributed.
- Divide the dough into 12 equal portions, approximately 50 g each, using a medium cookie scoop or about 3 tablespoons of dough per cookie.
- Roll each portion gently between your hands to form a smooth dough ball.
- Arrange the dough balls on the prepared baking sheet, leaving enough space between them for spreading.
- Bake for approximately 10 minutes, or until the edges are lightly golden. The centers may still look slightly soft.
- Allow the cookies to cool completely before serving. They will continue to set as they cool.
- Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
Notes
- Cups vs. Weighing Scale: Cup measurements are approximate and can vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and measure ingredients in grams.
- Before You Begin: Measure and prepare all your ingredients before starting. This makes the baking process easier.
- Measuring Spoons: Use proper measuring spoons for teaspoons and tablespoons rather than regular eating spoons.
- Butter: Use room-temperature butter. For a dairy-free version, use dairy-free butter sticks.
- Milk: Use dairy milk or unsweetened plant-based milk.
- White Chocolate: Use regular white chocolate chips or dairy-free white chocolate chips.
- Cranberries: Use dried cranberries rather than fresh cranberries for the intended texture.
- No Chilling: The cookie dough does not require chilling before baking.
- Baking: Bake until the edges are lightly golden. The centers will continue to set as the cookies cool.
- Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.