White Chocolate Cranberry Cookies Recipe
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.
- 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
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.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and fine sea salt to distribute the leavening and seasoning evenly.
- Make the Dough: Gradually add the dry ingredients into the wet mixture, mixing gently until the dough forms and comes together evenly without overmixing.
- 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.
- 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.
- 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.
- 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
