Name: Cranberry Cookies with White Chocolate Chips and Orange Zest Recipe
Prep time: 15 min
Cook time: PT-491255H20M48S
Total time: 30 min
Cuisine: American
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; 1 large egg (room temperature); 2 tsp grated orange zest; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp fine sea salt; 3/4 cup white chocolate chips; 2 cups fresh cranberries (8 oz. bag), coarsely chopped (or frozen cranberries, or substitute 1 cup dried cranberries)

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

1 large egg (room temperature)

2 tsp grated orange zest

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine sea salt

3/4 cup white chocolate chips

2 cups fresh cranberries (coarsely chopped) or frozen cranberries, or substitute 1 cup dried cranberries

Instructions

Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper.

Step 2: In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy. Add the egg and beat well to incorporate. Mix in the orange zest and vanilla extract.

Step 3: In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, beating just until combined and a dough forms.

Step 4: Using a stiff spatula, gently fold in the cranberries and white chocolate chips until evenly distributed. Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.

Step 5: Bake for 12-15 minutes, or until the cookies are golden brown around the edges. If using dried cranberries, bake for 11-13 minutes as they cook faster. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a citrus boost, add a teaspoon of orange juice along with the zest.

If fresh cranberries are unavailable, frozen cranberries work well—no need to thaw before mixing.

To make these cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Chopped nuts, such as pecans or walnuts, add a nice crunch and flavor contrast.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, dried cranberries can be used as a substitute. Use about 1 cup instead of 2 cups fresh or frozen. Note that cookies with dried cranberries bake a little faster, so watch your baking time closely.