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Cranberry White Chocolate Soft Cookies

by Molnár-Papp Orsolya Anna

Cranberry White Chocolate Soft Cookies are so easy to make, turn out great every time and stay soft, even after days.

The warm vanilla and white chocolate flavors perfect combination with the tart and refreshing cranberry and blood orange.

Cranberry White Chocolate Soft Cookies - Anna Can Do It!
© Anna Can Do It!

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I have a few simple tips so your cookies turn out soft and chewy every time.

The Secret of the Cranberry White Chocolate Soft Cookies:

  1. Use room-temperature baking margarine!
  2. Cornstarch helps the cookies to stay soft, even after days.
  3. Rest your dough in the fridge for at least 1, but 3 hours is better.
  4. Make sure your dough is cold before you scoop it onto the baking sheet! Put the dough back in the fridge between baking batches.
  5. The molasses in the brown sugar makes the cookies gooier, and chewy.
  6. Don’t press down your scooped dough! It’ll spread on its own without help thanks to the fat in the baking margarine!
  7. Make sure you leave enough space between the dough balls. Put a maximum of 6-8 on the baking sheet.
  8. Don’t overbake them! 12-13 minutes is enough for these cookies, even if they’re soft when you get them out.
  9. Press some extra chocolate and cranberries into the warm cookies when you get them out of the oven, it makes them more appetizing.
  10. The best and quickest way to cool them is using a cooling rack.
Cranberry White Chocolate Soft Cookies - Anna Can Do It!
© Anna Can Do It!

Cranberry White Chocolate Soft Cookies

Cranberry White Chocolate Soft Cookies

Cranberry White Chocolate Soft Cookies are so easy to make, turn out great every time and stay soft, even after days.
The warm vanilla and white chocolate flavors perfect combination with the tart and refreshing cranberry and blood orange.
Course Dessert
Cuisine American
Keyword cookie, cookies, cranberry white chocolate cookies, Dessert, soft cookies
Prep Time 15 minutes
Cook Time 12 minutes
Resting time 2 hours
Servings 30 cookies
Author Molnár-Papp Orsolya Anna

Ingredients

  • 3/4 cup Baking margarine
  • 1/2 cup Powdered sugar
  • 1/2 cup Light Brown Sugar
  • 2 cup Flour
  • 3 tsp Cornstarch
  • 1/2 tsp Baking Powder
  • 1 large Egg
  • 1 pinch Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Blood Orange Extract or Blood Orange Simple Syrup
  • 1 cup White chocolate chocolate chips or finely chopped chocolate bar
  • 1 cup Dried cranberries chopped

Instructions

  • Mix the baking margarine, the sugar, and the light brown sugar in a stand mixer.
  • Whip them until the mixture is white and airy.
  • Add the egg and mix them well.
  • Mix the cornstarch, baking powder, salt, blood orange extract, and vanilla with the margarine mixture.
  • Add the flour and the finely chopped white chocolate, the chopped cranberries, and mix everything together.
  • Set some of the white chocolate and the dried cranberries aside for decoration.
  • Put the dough in the fridge for about 1-2 hours. (If you leave it in the fridge for longer, get it out to room temperature about 10-15 minutes before baking.
    Cranberry White Chocolate Soft Cookies - Anna Can Do It!
  • Preheat the oven.
  • Form balls from the dough or use an ice cream scoop.
  • Put 6-8 balls on a baking sheet. Don’t press the balls down.
    Cranberry White Chocolate Soft Cookies - Anna Can Do It!
  • Put the remaining dough back in the fridge, until the previous batch bakes.
  • Bake them on medium-low heat (338°F) for 11-13 minutes (depending on your cookies' size) or until the edges turn golden brown.
  • Let them cool for 3-4 minutes on the sheet, or until you can move them carefully onto a cooling rack.
  • Decorate them with the remaining white chocolate and dried cranberries you set aside.
    Cranberry White Chocolate Soft Cookies - Anna Can Do It!

Notes

The Secret of the Cranberry White Chocolate Soft Cookies:

  1. Use room-temperature baking margarine!
  2. Cornstarch helps the cookies to stay soft, even after days.
  3. Rest your dough in the fridge for at least 1, but 3 hours is better.
  4. Make sure your dough is cold before you scoop it onto the baking sheet! Put the dough back in the fridge between baking batches.
  5. The molasses in the brown sugar makes the cookies gooier, and chewy.
  6. Don’t press down your scooped dough! It’ll spread on its own without help thanks to the fat in the baking margarine!
  7. Make sure you leave enough space between the dough balls. Put a maximum of 6-8 on the baking sheet.
  8. Don’t overbake them! 12-13 minutes is enough for these cookies, even if they’re soft when you get them out.
  9. Press some extra chocolate and cranberries into the warm cookies when you get them out of the oven, it makes them more appetizing.
  10. The best and quickest way to cool them is using a cooling rack.

Pin it for later!

Cranberry White Chocolate Soft Cookies - Anna Can Do It!
© Anna Can Do It!

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