White Chocolate Cranberry Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat the 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, 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.
- 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.
- 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.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until the dough just comes together without overworking to maintain tenderness.
- Fold in Add-ins: Gently fold in the coarsely chopped fresh cranberries and white chocolate chips, ensuring even distribution throughout the dough.
- 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.
- 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.
- 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
