White Chocolate Cranberry Cookies Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing carefully until a smooth dough forms.
- 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.
- Form Cookie Balls: Scoop the dough into 1-inch balls, spacing them 2 inches apart on the prepared baking sheets to allow for spreading.
- 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.
- 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
