Description
Delight in these White Chocolate Cranberry Cookies, a perfect balance of tart cranberries and sweet white chocolate chips within a buttery, soft cookie. Enhanced with fresh orange zest and vanilla, these treats offer a festive burst of flavor, ideal for holiday baking or any occasion requiring a sweet and tangy delight.
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.
- Cream Butter and Sugars: In a large bowl, beat together the room temperature unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes. This ensures a tender cookie texture.
- Add Flavorings and Egg: Mix in the egg, grated orange zest, and vanilla extract until everything is fully combined, adding moisture and aromatic notes to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry blend to the wet mixture while mixing to form a cohesive dough.
- Fold in Cranberries and White Chocolate: Gently fold in the freshly chopped cranberries and white chocolate chips, distributing them evenly without overmixing to preserve the berries’ texture.
- Shape Cookies: Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets to allow spreading.
- Bake: Bake in the preheated oven for 12-15 minutes 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 firm up, then transfer them to a wire rack to cool completely to preserve texture and flavor.
Notes
- For best results, use fresh cranberries chopped coarsely; dried cranberries can be substituted but will alter baking time and texture.
- Allow the butter and egg to come to room temperature before mixing to ensure an even dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute gluten-free flour to make these cookies gluten-free.
- Adding orange zest adds a bright citrus flavor that complements the cranberries and white chocolate beautifully.
