Description
These White Chocolate Cranberry Cookies are a delightful blend of creamy white chocolate and tangy cranberries, enhanced with bright orange zest and vanilla. Soft and chewy with a golden edge, they're perfect for holiday treats or anytime snacking.
Ingredients
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
- 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 substitute 1 cup dried cranberries)
Instructions
- Preheat and prepare: Preheat the oven to 350°F. Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter and both sugars for 2-3 minutes until the mixture is light and fluffy.
- Add wet flavorings: Beat in the egg to incorporate it fully, then add the grated orange zest and vanilla extract, mixing well to blend all flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening agent and salt.
- Mix dough: Gradually add the dry ingredients to the butter mixture, beating just until combined and a dough forms without overmixing to keep cookies tender.
- Fold in cranberries and chocolate: Using a stiff spatula, gently fold in the coarsely chopped fresh cranberries and white chocolate chips until just incorporated.
- Shape cookies: Form the dough into 1-inch balls, using a small cookie scoop if available, and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown. If using dried cranberries, bake 11-13 minutes as they cook faster.
- Cool: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely, ensuring they set properly for the best texture.
Notes
- For a slightly different texture, use dried cranberries but reduce baking time slightly to prevent over-baking.
- Make sure the butter is at room temperature to achieve proper creaming with sugars.
- Orange zest adds a fresh citrus aroma; use fresh oranges for best flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before or after baking for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
