Description
These White Chocolate Cranberry Cookies are a delightful blend of tart cranberries and creamy white chocolate, enhanced with a hint of orange zest. Soft and chewy with a lightly crisp edge, they make the perfect treat for the holidays or any time you crave a sweet and tangy cookie.
Ingredients
Scale
Wet Ingredients
- ¾ cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
Dry Ingredients
- 2 cups all-purpose flour (or your favorite gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Add-Ins
- ¾ cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped (or substitute 1 cup dried cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, beat together the room temperature butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Then beat in the egg, followed by the grated orange zest and vanilla extract to infuse flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add these dry ingredients to the butter mixture, mixing until the dough just comes together, being careful not to overmix to maintain a tender texture.
- Fold in Add-Ins: Gently fold in the chopped fresh cranberries and white chocolate chips until they are evenly distributed throughout the dough, ensuring every bite gets a burst of flavor.
- Shape Cookies: Use a small cookie scoop to form dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading as they bake.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. If using dried cranberries instead of fresh, bake slightly less, about 11-13 minutes, to avoid drying out the cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
Notes
- Fresh cranberries are tart and add moisture, while dried cranberries provide a sweeter, chewier texture; adjust baking time accordingly.
- Make sure the butter and egg are at room temperature for better mixing and texture.
- Using a cookie scoop ensures uniform cookie size and even baking.
- For a gluten-free version, substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend.
- To enhance the orange flavor, consider adding a teaspoon of orange juice or additional zest.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
