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–+ servings

Cranberry White Chocolate Cookies

Ania
Perfectly chewy and super soft Cranberry White Chocolate Cookies are the cookie of the season. The nutty brown butter dough adds so much depth of flavour and the add-ins of sweet white chocolate and dried cranberries are such a classic. No chill time required!
5 from 3 votes

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350℉/176℃ and line two baking trays with parchment paper. Set aside.
  • Brown the butter: In a pot over medium-high heat, melt the butter. Once it melts, continue to stir to prevent burning as it sizzles, cracks, and foams. It will brown for 3-5 minutes and you'll know that it's done when the nutty aroma of browned butter has arrived and there are amber specks of brown butter at the bottom of your pot. Transfer to a heat-safe glass to cool as you prep the rest of the ingredients.
    1/2 cup + 2 tbsp unsalted butter
  • In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
    1 1/2 cups all-purpose flour, 1/4 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp cinnamon, 1 1/2 tsp cornstarch, 1/4 tsp salt
  • In another large bowl, add the melted and slightly cooled brown butter, brown sugar, and white sugar. Whisk to combine.
    1/2 cup dark brown sugar, 1/3 cup white sugar, 1/2 cup + 2 tbsp unsalted butter
  • Add the egg and vanilla in, and continue whisking.
    1 large egg, 2 tsp vanilla
  • Combine the dry and wet ingredients together until a soft cookie dough forms. Do not over-mix!
  • Mix in the dried cranberries and white chocolate chips.
    2/3 cups white chocolate chips, 2/3 cups dried cranberries
  • Scoop evenly onto the baking tray using about 2 tbsp per cookie. Add extra chocolate and dried cranberries on top if desired.I baked 6 cookies per tray.
  • Bake for 13-18 minutes or until the edges are golden brown. Allow to cool, and enjoy!