White Chocolate Cranberry Cookies Recipe

Introduction

These White Chocolate Cranberry Cookies offer a delightful balance of sweet and tart flavors, perfect for any occasion. With a hint of orange zest and creamy white chocolate chips, they are sure to become a favorite treat.

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 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 comes together.
5. Step 5: Gently fold in cranberries and white chocolate chips.
6. Step 6: Scoop dough into 1-inch balls and place them 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: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use a 1:1 gluten-free flour blend for a gluten-free version.
• Substitute dried cranberries for a chewier texture.
• Add chopped walnuts or pecans for extra crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in a warm oven for a freshly-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but be sure to thaw and drain them well to avoid excess moisture in the dough.

What if I don’t have orange zest?

If you don’t have orange zest, you can omit it or substitute with lemon zest for a different citrus note.

White Chocolate Cranberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 292 reviews

Delight in these White Chocolate Cranberry Cookies that blend sweet white chocolate with the tart burst of fresh cranberries and a hint of orange zest. Perfectly soft with golden edges, these American-style cookies offer a festive treat for any occasion.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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. Mix Butter and Sugars: In a large bowl, beat together the room temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This helps incorporate air for a soft cookie texture.
3. Add Flavorings and Egg: Add the egg, grated orange zest, and vanilla extract to the butter-sugar mixture and mix until everything is combined smoothly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and fine sea salt to distribute the leavening and seasoning evenly.
5. Make the Dough: Gradually add the dry ingredients into the wet mixture, mixing gently until the dough forms and comes together evenly without overmixing.
6. Fold in Add-ins: Gently fold in the white chocolate chips and cranberries (fresh coarsely chopped or dried) ensuring they are evenly distributed throughout the dough.
7. Scoop and Place: Scoop the dough into 1-inch balls using a cookie scoop or spoon, and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn golden brown. If using dried cranberries, reduce the baking time slightly to 11-13 minutes to avoid overbaking.
9. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
• Dried Cranberries: Using dried cranberries yields a chewier texture as opposed to fresh cranberries.
• Add Nuts: Optionally add chopped walnuts or pecans for extra crunch and flavor.
• Ensure butter and egg are at room temperature for better mixing and dough consistency.

Keywords: white chocolate cranberry cookies, holiday cookies, American cookies, festive dessert, easy cookie recipe, cranberry desserts