Description
Delight in these festive White Chocolate Cranberry Cookies, featuring a perfect balance of zesty orange, sweet white chocolate chips, and tart cranberries. Soft, chewy, and bursting with flavor, these cookies are perfect for holiday gatherings or any time you crave a sweet and tangy treat.
Ingredients
Scale
Cookie Dough
- 3/4 cup unsalted butter (at room temperature, 12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp grated orange zest
- 2 tsp vanilla extract
- 1 large egg (room temperature)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
Add-ins
- 3/4 cups white chocolate chips
- 2 cups fresh cranberries (8 oz. bag, coarsely chopped) or 1 cup dried cranberries (optional substitute)
Instructions
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium-high speed to cream together the softened butter, granulated sugar, and light brown sugar for 2 to 3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the large egg thoroughly, then add the grated orange zest and vanilla extract, mixing well to combine all the flavors evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mixture to the wet ingredients and beat just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Incorporate Cranberries and White Chocolate: Using a stiff spatula, fold in the chopped fresh cranberries (or dried cranberries) and white chocolate chips gently until distributed evenly throughout the dough.
- Shape and Space Cookies: Form the dough into 1-inch balls using a small cookie scoop or your hands. Place the balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, baking time will be slightly shorter, about 11-13 minutes.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set perfectly.
Notes
- Fresh cranberries add a tart burst but can be substituted with dried cranberries for a chewier texture and quicker baking time.
- Ensure butter and egg are at room temperature for optimal creaming and texture.
- For extra flavor, you can increase the orange zest to 1 tablespoon.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
