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, chewy, and bursting with fresh cranberries and creamy white chocolate, they make a wonderful treat for holidays or everyday enjoyment.

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 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; mix until well combined.
4. Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until the dough forms.
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 the bake time to 11-13 minutes.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra citrus aroma, add a teaspoon of orange juice along with the zest.
• Substitute dried cranberries for fresh if fresh cranberries are not available, but reduce baking time slightly.
• Use white chocolate chunks instead of chips for larger pockets of melted chocolate.
• Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture in the dough, which could affect texture.

Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.

White Chocolate Cranberry Cookies Recipe

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★★★★★

4.6 from 65 reviews

Delight in these festive White Chocolate Cranberry Cookies, bursting with juicy cranberries and creamy white chocolate chips. This recipe combines zesty orange and warm vanilla notes for a perfect balance of sweet and tart in a soft, chewy cookie. Ideal for holiday gatherings or anytime you crave a deliciously indulgent treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: Approximately 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 and Prepare Sheets: 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, to incorporate air and create a tender cookie texture.
3. Add Flavorings and Egg: Mix in the large egg, grated orange zest, and vanilla extract until fully combined, which adds moisture and a citrusy aroma to the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening agent and salt throughout the dough.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing carefully until a smooth dough forms.
6. Fold in Cranberries and White Chocolate: Gently fold in the coarsely chopped fresh cranberries (or dried cranberries) and white chocolate chips, ensuring even distribution without breaking the fruit or chocolate.
7. Form Cookie Balls: Scoop the dough into 1-inch balls, spacing them 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown. If using dried cranberries, bake for a slightly shorter time of 11 to 13 minutes to prevent overbaking.
9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely for the best texture and flavor.

Notes

• For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
• If using dried cranberries, reduce the baking time slightly to avoid drying out the cookies.
• Room temperature ingredients help the dough mix more evenly, resulting in better texture.
• Fresh cranberries can be tart; adjust sugar slightly to taste if desired.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: white chocolate, cranberry cookies, holiday cookies, orange zest, soft cookies, festive treat, baking, dessert