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Preheat & Prep
Preheat your oven to 350 °F (175 °C). Line 2‑3 baking sheets with parchment paper or silicone baking mats; set aside. -
Cream Butter & Sugars
In a large mixing bowl (or stand mixer with paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed until light and creamy — about 2–3 minutes. -
Add Egg & Vanilla
Add the egg and vanilla extract; mix until well combined. Scrape down the sides and bottom of the bowl to ensure even mixing. -
Combine Dry Ingredients
In a separate bowl, whisk together flour, cornstarch (if using), baking soda, and salt. -
Form Cookie Dough
Gradually mix the dry ingredients into the butter‑sugar mixture on low speed until just combined. Dough will be thick and soft. -
Add Cranberries & Mix‑Ins
Fold in dried cranberries and any optional mix‑ins (white chocolate chips, nuts, etc.) until evenly distributed. -
Chill Dough (Optional but Recommended)
For thicker, better‑shaped cookies: cover dough and chill in the fridge for 30–60 minutes. This helps prevent cookies from spreading too much. -
Portion & Bake
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Scoop ~1½‑tablespoon portions of dough (or use a medium cookie scoop).
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Roll into balls and place on prepared baking sheets, spacing ~2 inches apart.
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If desired, gently press a few extra cranberries or white chocolate chips on top of each dough ball before baking.
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Bake for 10–14 minutes, or until edges are just golden and centers still look slightly soft.
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Cool Cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. -
Serve & Store
Enjoy fresh, or store cooled cookies in an airtight container at room temperature for up to a week. You can also freeze baked cookies or unbaked dough balls for future baking.
Why These Cookies Are Great for the Holidays
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The sweet-tart balance: dried cranberries add a bright berry tang that pairs beautifully with the buttery sweetness of the cookie dough.
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Flexible & forgiving: swap in white chocolate chips for more sweetness, or nuts for crunch — customize to your taste.
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Perfect for cookie trays, gift tins, or sharing: festive look, easy to bake in batches, and loved by many.
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Kid-friendly & crowd-pleasing: soft, chewy texture with bursts of cranberry — nostalgic and comforting.
️ Bonus Tips & Variations
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White Chocolate + Cranberry — classic holiday combination. Use ¾ cup white chocolate chips + 1 cup cranberries for a “snowy & red” vibe.
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Nutty crunch — fold in ½ cup chopped pecans or walnuts for added texture and flavor.
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Make it soft‑chewy — add 1 tbsp brown sugar extra and slightly under-bake by 1–2 min for a softer center.
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Freezer‑friendly — dough balls freeze well. Bake straight from frozen, adding 2‑3 extra minutes to bake time.
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Gluten‑free option — substitute half or all flour with a 1:1 gluten‑free baking blend (check bag instructions).
Serving Suggestions
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Serve warm with a glass of cold milk, hot cocoa, or mulled wine for the holidays.
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Pack in festive tins or mason jars — makes a lovely homemade gift.
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Pair with other holiday cookies (gingerbread, sugar cookies, shortbread) for a festive cookie tray.
