Description
Delight in these White Chocolate Cranberry Cookies, a perfect blend of tart cranberries and sweet white chocolate chips, infused with a hint of orange zest. Soft and chewy with golden edges, these cookies are an irresistible treat for any occasion.
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 prepare for baking.
- Cream Butter and Sugars: In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes, to create a smooth base for the dough.
- Add Flavorings and Egg: Mix in the large egg, grated orange zest, and vanilla extract until everything is well combined and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add these dry ingredients to the wet mixture, mixing gently until the dough just comes together.
- Incorporate Cranberries and Chocolate: Gently fold the coarsely chopped fresh cranberries (or dried cranberries) and white chocolate chips into the cookie dough to evenly distribute the add-ins.
- Shape Cookies: Scoop the dough into 1-inch balls using a cookie scoop or spoon, spacing them 2 inches apart on the prepared baking sheets to allow spreading during baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, reduce baking time to 11-13 minutes to prevent overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- To maintain cookie softness, avoid overbaking; watch for golden edges as the cue to remove from oven.
- Fresh cranberries add a juicy tartness, while dried cranberries offer a sweeter chewiness—choose based on preference.
- You can substitute gluten-free flour to make this recipe gluten-free without altering taste or texture significantly.
- For an intensified citrus flavor, increase orange zest to 3 teaspoons.
