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Soft & Chewy White Chocolate Cranberry Cookies


  • 2 cups all purpose flour
  • 3/4 cup salted butter room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 2 tsp corn starch
  • 1/4 tsp salt
  • 1 Tbs vanilla flavoring
  • 1 cup dried sweetened cranberries
  • 1 cup white chocolate chips


  • In a large mixing bowl using a hand or stand mixer, combine butter, white sugar and brown sugar.
  • Add in vanilla and egg and mix until incorporated.
  • Slowly add in flour, corn starch, baking soda and salt and mix until a soft, thick dough forms.
  • Add in dried cranberries and white chocolate chips and stir until just combined.
  • Refrigerate for 1 hour or longer. (Don't skip this step!)
  • Preheat oven to 350 F and spray a baking sheet with non-stick cooking spray or use a non-stick silicone baking mat
  • Once dough is thoroughly chilled, roll or scoop into 2 inch balls and place about an inch or more apart on the cookie sheet
  • Bake for 10-11 minutes. *Cookies will appear undercooked when first removed from the oven. Do not cook any longer - the cookies will continue to set while left to cool on the cookie sheet.
  • Allow to cool at least 10 minutes before serving. Enjoy!

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