White Chocolate Cranberry Cookies Recipe

Introduction

These White Chocolate Cranberry Cookies are a delightful blend of tart cranberries and sweet white chocolate chips, enhanced by a hint of citrus zest. Perfectly soft with a chewy texture, they make a delicious treat for any occasion.

Ingredients

• 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp grated orange zest
• 2 tsp vanilla extract
• 1 large egg, room temperature
• 2 cups all-purpose flour (or use your favorite GF flour)
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 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). Line baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
3. Step 3: Add the egg and beat well. Mix in the orange zest and vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
5. Step 5: Stir in the chopped cranberries and white chocolate chips with a stiff spatula until evenly distributed.
6. Step 6: Shape the dough into 1-inch balls using a small cookie scoop 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, bake 11–13 minutes).
8. Step 8: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Fresh cranberries create a softer cookie, while dried cranberries result in a slightly chewier texture and shorter bake time.
• You can substitute orange zest with lemon zest for a different citrusy twist.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 3 months. To refresh, thaw frozen cookies at room temperature, and warm slightly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used. They will give the cookies a chewier texture and require a slightly shorter bake time (11–13 minutes).

Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with your favorite gluten-free flour blend, ensuring it is suitable for baking.

White Chocolate Cranberry Cookies Recipe

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★★★★★

4.7 from 140 reviews

Delight in these White Chocolate Cranberry Cookies, combining the tartness of fresh cranberries with the creamy sweetness of white chocolate chips. Infused with fragrant orange zest and vanilla, these cookies offer a perfect balance of flavors. Soft and chewy with golden edges, they’re an ideal treat for any occasion, easily adaptable with dried cranberries for a different texture and shorter baking time.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp grated orange zest
• 2 tsp vanilla extract
• 1 large egg, room temperature

Dry Ingredients

• 2 cups all-purpose flour (or use your favorite gluten-free flour)
• 1 tsp baking powder
• 1/2 tsp fine sea salt

Add-ins

• 3/4 cup white chocolate chips
• 2 cups fresh cranberries, coarsely chopped (or 1 cup dried cranberries)

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent cookies from sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the room temperature butter, granulated sugar, and light brown sugar for 2–3 minutes until the mixture is light and fluffy, incorporating air for a tender cookie texture.
3. Add Egg and Flavors: Beat in the large egg well, followed by mixing in the grated orange zest and vanilla extract, which add bright citrus notes and aroma to the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute leavening and seasoning.
5. Mix Dry into Wet: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and thus keeping the cookies tender.
6. Incorporate Cranberries and White Chocolate: Using a stiff spatula, fold in the chopped fresh cranberries and white chocolate chips evenly throughout the dough to ensure consistent bursts of flavor.
7. Shape Cookies: Use a small cookie scoop to form 1-inch dough balls. Place them spaced about 2 inches apart on the prepared baking sheets to allow room for spreading while baking.
8. Bake: Bake in the preheated oven for 12–15 minutes until the cookie edges are golden brown. If using dried cranberries, reduce baking time to 11–13 minutes for optimal texture.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Fresh cranberries result in softer cookies, while dried cranberries yield a chewier texture and require slightly less baking time.
• Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
• These cookies freeze well for up to 3 months; thaw at room temperature before serving.
• Orange zest can be substituted with lemon zest if you prefer a different citrus flavor.

Keywords: White chocolate cookies, cranberry cookies, holiday cookies, orange zest cookies, baked cookies, soft cookies, chewy cookies