Holiday Recipe: White Chocolate and Cranberry Cookies


My baking addiction started when I was in middle school and I made my first chocolate chip cookies. Being a perfectionist and a rule follower, I always preferred baking to cooking, knowing that I needed exactly the perfect amount of flour or the cookies would be too doughy, or whether the butter should be room temperature or melted according to which type of cookie I wanted to make. This inevitably lead to obsessively browsing Pinterest for new and interesting cookie combinations, before stumbling on these beauties: white chocolate chip and cranberry. They’re dense but moist and chewy, with oozing white chocolate, sweet cranberry, and a touch of salt to enhance the flavor. I can’t keep these in the house for more than a day or two before my husband eats all of them! Happy holidays!

Photo by Savoir Faire Paris


White Chocolate and Cranberry Cookies


  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 large pinch of salt
  • 3/4 cup chopped white chocolate (you can use chips, if you prefer, but I love the mega pieces of chocolate when you do it this way!)
  • 1 cup dried cranberries


Photo by Savoir Faire Paris



  1. In a large bowl using a hand-held mixer or stand mixer, beat the butter and sugars until creamy with no more lumps. Beat in egg and vanilla until just mixed.
  2. Add in the flour, cornstarch, baking soda, and salt, and mix on low speed.
  3. Fold the chocolate and cranberries into the dough, and refrigerate for at least one hour. 
  4. Preheat oven to 350F. Line your baking sheet with parchment paper or a silicone baking mat.
  5. After a least an hour in the refrigerator, roll the dough between the palms of your hands to create a smooth, round ball. Bake for 8-10 minutes, until you see them turning golden brown along the edges. The cookies may appear soft in the middle when they come out of the oven, so let them sit for 5 minutes before transferring to a cooling rack.




Photo by Savoir Faire Paris



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