The Best White Chocolate & Cranberry Cookies
Prep time
Cook time
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They are sooo good!! Stop reading and start baking!
Recipe type: Cookies
  • 170g (3/4 cup) unsalted butter, melted
  • 125g (2/3 cup) light brown sugar
  • 50g (1/4 cup) granulated sugar
  • 2 tsp vanilla extract (or 2P. vanilla sugar)
  • 1 egg
  • 1 egg yolk
  • 270g (2¼ cups) plain flour
  • 1⅕ tsp cornstarch
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup white chocolate chips or chopped
  • ½ cup cranberries
  1. Whisk together butter and sugars until disolved. Add vanilla, egg and egg yolk. Stir until well combined.
  2. Then add flour, cornstarch, baking soda and salt and mix carefully to combine.
  3. At last mix in white chocolate and cranberries.
  4. Take a large sheet of cling film and place your dough in the middle and flatten it out a bit until you get a disk in the thickness of 2cm. Place in fridge at least for 2 hours, preferably overnight.
  5. When ready to bake: Preheat oven to 160°C (325° F) and line 2 baking sheets with baking paper.
  6. Form balls that are higher than wide and place them with enough space in between on the baking sheets. Bake for approx. 8-12 min, depending on the size of your balls and how chewy you want your cookies. If you want them very chewy they should look slightly underbaked in the middle when you take them out and they will sink in a bit.
  7. Enjoy!
Recipe by ginger, lemon & spice at