White Chocolate Cranberry Cookies Recipe

Introduction

White Chocolate Cranberry Cookies offer a delightful balance of sweet and tart flavors wrapped in a tender, buttery cookie. Perfect for festive occasions or everyday treats, these cookies combine fresh cranberries with creamy white chocolate for a delicious twist on classic cookies.

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
• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ 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) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Add the egg, orange zest, and vanilla extract to the butter mixture; mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing until the dough comes together.
5. Step 5: Gently fold in the cranberries and white chocolate chips, being careful not to crush the fruit.
6. Step 6: Scoop dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Step 7: Bake for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, reduce baking time to 11-13 minutes.
8. Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a 1:1 gluten-free flour blend as a substitute to make these cookies gluten-free.
• For a chewier texture, swap fresh cranberries for dried cranberries.
• Add chopped walnuts or pecans for extra crunch and nuttiness.
• To enhance citrus flavor, try adding a little lemon zest along with the orange zest.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm cookies in a low oven (300°F) for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work well and provide a chewier texture. Reduce the baking time slightly by 2 minutes to avoid overbaking.

Can these cookies be made dairy-free?

To make dairy-free cookies, substitute the butter with a plant-based margarine or coconut oil in the same amount. Make sure the white chocolate chips are also dairy-free.

White Chocolate Cranberry Cookies Recipe

Print Recipe

★★★★★

5 from 96 reviews

Delight in these rich and chewy White Chocolate Cranberry Cookies, featuring a perfect blend of tangy fresh cranberries and sweet white chocolate chips. Enhanced with a hint of orange zest and vanilla, these cookies offer a festive twist on a classic treat, perfect for dessert or holiday celebrations.

• Author: Elena
• 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 1x2x3x

Dough:

• 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

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
2. Cream Butter and Sugars: In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. This creates a smooth base for your dough.
3. Add Flavorings and Egg: Mix in the large egg, grated orange zest, and vanilla extract until fully combined, enhancing the dough with aromatic flavors.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution in the dough.
5. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until the dough comes together without overmixing to keep the cookies tender.
6. Incorporate Add-ins: Gently fold in the coarsely chopped fresh cranberries and white chocolate chips, spreading them evenly throughout the dough.
7. Shape Cookies: Scoop dough into 1-inch balls and place them at least 2 inches apart on the prepared baking sheets to give them room to spread during baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries instead of fresh, reduce baking time slightly to 11-13 minutes for optimal texture.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes after removing from the oven. Then transfer them to a wire rack to cool completely, ensuring they set properly before serving.

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 instead of fresh will result in a chewier cookie texture.
• Add Nuts: For added crunch and flavor, consider mixing in chopped walnuts or pecans.
• Room Temperature Ingredients: Use room temperature butter and egg for better integration and texture in the dough.

Keywords: White Chocolate Cranberry Cookies, Cranberry Cookies, Holiday Cookies, White Chocolate Cookies, Festive Cookies, Dessert, Baking