Soft White Chocolate Chip Cranberry Cookies

There’s nothing quite like the smell of freshly baked cookies wafting through the house, especially on a blustery autumn afternoon. My two little ones, Leo and Daisy, are always eager to help, and these soft white chocolate chip cranberry cookies are a particular favourite. I’ve been tweaking this recipe for years, trying to achieve that perfect balance of chewy, sweet, and slightly tangy. The result? A cookie that’s utterly delicious and surprisingly easy to make. Prepare to be transported to cookie heaven!

Why This Recipe Works

As a busy mum, I understand the need for recipes that are both delicious and practical. This one ticks all the boxes. It’s a winner because:

• Straightforward Method: No complicated techniques or fancy equipment required. Just simple baking that anyone can manage.
• Child-Approved: Both Leo and Daisy adore these cookies (and they’re my toughest critics!). They’re the perfect treat for lunchboxes or after-school snacks.
• Uses Everyday Ingredients: You probably already have most of these ingredients in your pantry.

After 8+ years of home cooking, I’ve learned a thing or two about simplifying recipes without sacrificing flavour. This one is a testament to that. There is a short chilling time for the dough, but trust me, it’s well worth it for the final texture.

Ingredients

• 115g unsalted butter, softened
• 100g granulated sugar
• 100g light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 225g all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 170g white chocolate chips
• 85g dried cranberries

Ingredient Notes

Unsalted Butter: Using unsalted butter allows you to control the saltiness of the cookies. If you only have salted butter, omit the 1/4 teaspoon of salt in the recipe.

Light Brown Sugar: The molasses in light brown sugar adds moisture and chewiness. Dark brown sugar will also work, but the flavour will be slightly more intense.

White Chocolate Chips: I prefer good quality white chocolate chips for the best flavour. If you’re struggling to find them, you can chop a white chocolate bar into chunks.

Dried Cranberries: Adds a wonderful tartness that balances the sweetness. You can substitute with other dried fruits like cherries or raisins if you prefer.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.

Step 2: Add the Egg and Vanilla. Beat in the egg until fully incorporated, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.

Step 4: Gradually Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 5: Stir in White Chocolate Chips and Cranberries. Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.

Step 6: Chill the Dough. Cover the bowl with cling film and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.

Step 7: Preheat Oven and Prepare Baking Sheets. Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.

Step 8: Scoop and Bake. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centres are still slightly soft.

Step 9: Cool and Enjoy. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of tea or a glass of milk!

My Kitchen Tips & Tricks

• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: This is crucial for preventing the cookies from spreading too thin. Don’t skip this step!
• Soft Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to press your finger into, but still hold its shape.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the cookies and adjust accordingly. They should be golden brown around the edges and slightly soft in the centre.
• Add a Sprinkle of Sea Salt: A sprinkle of sea salt on top of the baked cookies enhances the sweetness and adds a lovely flavour contrast.
• Kid-Friendly Tip: My children love adding a few extra white chocolate chips on top of the cookies before baking. It makes them look extra special!

Storage & Meal Prep

These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 3 days. For longer storage, you can freeze the baked cookies for up to 2 months. Simply thaw them at room temperature before enjoying.

Make-Ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the dough in individual scoops for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Substitutions & Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. I’ve had success with a 1:1 replacement.

Dairy-Free: Use a dairy-free butter alternative and dairy-free white chocolate chips.

Nut-Free: Ensure your white chocolate chips are nut-free and avoid any potential cross-contamination.

Seasonal Variations: In the autumn, add a teaspoon of pumpkin pie spice to the dough. In the winter, try adding chopped pecans or walnuts for a festive twist. I’ve not tried all these, but I’m confident they’ll work a treat!

Frequently Asked Questions

Can I use fresh cranberries instead of dried?

While you could use fresh cranberries, I don’t recommend it for this recipe. Fresh cranberries have a higher moisture content, which can affect the texture of the cookies and make them less chewy. Dried cranberries provide the perfect amount of tartness without adding excess moisture.

How do I keep the cookies from spreading too much?

Chilling the dough is the key to preventing excessive spreading. The cold butter solidifies, which helps the cookies hold their shape in the oven. If your kitchen is particularly warm, you might even consider chilling the dough for a longer period of time, up to an hour or two.

Can I make these cookies without an electric mixer?

Yes, you can! It will require a bit more elbow grease, but it’s definitely doable. Make sure your butter is very soft and cream it with the sugars using a wooden spoon until light and fluffy. The rest of the recipe remains the same.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centres are still slightly soft. They will continue to firm up as they cool on the baking sheets. Don’t overbake them, or they will be dry and crumbly.

My cookies turned out flat and greasy. What did I do wrong?

There are a few potential reasons for this. You might have used melted butter instead of softened butter, or you might have overmixed the dough. Also, make sure your oven temperature is accurate. An oven that’s too low can cause the cookies to spread too much before they set.

Are these cookies suitable for children with allergies?

Always check the labels of all ingredients to ensure they are safe for children with allergies. As mentioned earlier, you can adapt the recipe to be gluten-free, dairy-free, or nut-free by using appropriate substitutes. It’s always best to double-check everything!

Can I add other ingredients to these cookies?

Absolutely! Feel free to get creative. Chopped nuts, shredded coconut, or even a drizzle of melted chocolate would all be delicious additions. Just be mindful of adding too much extra moisture, as this can affect the texture of the cookies.

Serving Suggestions

These soft white chocolate chip cranberry cookies are delicious on their own with a cup of tea or coffee. They also pair well with a glass of cold milk or a scoop of vanilla ice cream. For a special treat, try serving them warm with a drizzle of melted white chocolate.

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