White Chocolate Cranberry Cookies Recipe

Introduction

These White Chocolate Cranberry Cookies offer a delightful balance of sweet and tart flavors, perfect for any season. Soft and chewy with bursts of fresh cranberry and creamy white chocolate, they make a wonderful treat for holidays or everyday snacking.

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
• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup white chocolate chips
• 2 cups fresh cranberries (coarsely chopped, or 1 cup dried cranberries)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Add the egg, orange zest, and vanilla extract to the butter mixture; mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until the dough comes together.
5. Step 5: Gently fold in the cranberries and white chocolate chips.
6. Step 6: Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
7. Step 7: Bake for 12-15 minutes or until the edges are golden brown. If using dried cranberries, reduce bake time to 11-13 minutes.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use fresh cranberries for a tart burst or dried cranberries for a chewier texture and sweeter flavor.
• Adding a teaspoon of cinnamon can bring a warm spice note to the cookies.
• For a nutty crunch, fold in ½ cup chopped pecans or walnuts along with the cranberries and chocolate chips.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well; place in a freezer bag and freeze for up to 3 months. To enjoy, thaw at room temperature or warm briefly in a low oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work well and provide a sweeter taste. Reduce the baking time slightly to 11-13 minutes to avoid overbaking.

Can I substitute the butter for a dairy-free alternative?

Absolutely. Use an equal amount of dairy-free margarine or coconut oil, but note that this may slightly change the texture and flavor of the cookies.

White Chocolate Cranberry Cookies Recipe

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★★★★★

4.8 from 77 reviews

These White Chocolate Cranberry Cookies are a delightful treat combining the tartness of fresh cranberries with the creamy sweetness of white chocolate chips. Enhanced with a touch of orange zest and vanilla, these soft and chewy cookies are perfect for holiday gatherings or any time you crave a burst of flavor in a cookie.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 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 1 cup dried cranberries)

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2–3 minutes, which helps create a tender cookie texture.
3. Add Flavorings and Egg: Mix in the egg, grated orange zest, and vanilla extract until fully combined to impart a fresh citrus aroma and richness.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening agent and seasoning.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until the dough just comes together without overworking to maintain tenderness.
6. Fold in Add-ins: Gently fold in the coarsely chopped fresh cranberries and white chocolate chips, ensuring even distribution throughout the dough.
7. Shape Cookies: Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets to allow spreading while baking.
8. Bake the Cookies: Bake for 12–15 minutes or until the edges turn golden brown; if using dried cranberries instead of fresh, reduce the bake time to 11–13 minutes to prevent drying out.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to set the texture.

Notes

• Fresh cranberries add a juicy tartness while dried cranberries provide concentrated sweetness; adjust baking time accordingly.
• Room temperature ingredients help achieve a smooth batter for uniform mixing.
• Orange zest can be substituted with lemon zest for a different citrus flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a gluten-free option, substitute all-purpose flour with a gluten-free blend as indicated.

Keywords: white chocolate cookies, cranberry cookies, holiday cookies, orange zest cookies, easy baking, soft cookies