Description
Delight in these soft and chewy White Chocolate Cranberry Cookies, perfectly balanced with tangy cranberries and sweet white chocolate chips. Infused with bright orange zest and vanilla, these cookies are a festive treat ideal for holiday gatherings or any time you crave a deliciously fruity twist on classic cookies.
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 vanilla extract
- 1 large egg, room temperature
- 2 teaspoons grated orange zest
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 prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to beat together the softened butter, granulated sugar, and brown sugar 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 for aromatic flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and fine sea salt together to evenly distribute the leavening agent and salt. Gradually add the dry ingredients to the butter mixture, stirring until the dough just comes together, careful not to overmix.
- Fold in Add-Ins: Gently fold in the coarsely chopped fresh cranberries and white chocolate chips until they are distributed evenly throughout the dough, adding bursts of tart and sweet in every bite.
- Shape Cookies: Using a small cookie scoop, portion the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a lovely golden brown. If using dried cranberries instead of fresh, reduce the baking time slightly to 11-13 minutes.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes after baking to set, then transfer them to a wire rack to cool completely before enjoying.
Notes
- For a gluten-free version, substitute all-purpose flour with your preferred gluten-free flour blend.
- If using dried cranberries, reduce baking time slightly to prevent overbaking.
- Ensure butter and egg are at room temperature for smoother mixing and better texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Fresh cranberries provide a juicier bite, while dried cranberries offer a chewier texture and more concentrated sweetness.
