Description
Delicious cranberry cookies bursting with fresh cranberries, white chocolate chips, and a hint of orange zest. These soft, chewy cookies are perfect for holiday baking or anytime you crave a sweet treat with a fruity twist.
Ingredients
Scale
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
- 1 large egg (room temperature)
- 2 tsp grated orange zest
- 2 tsp vanilla extract
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 (8 oz. bag), coarsely chopped (or frozen cranberries, or substitute 1 cup dried cranberries)
Instructions
- Prep: Preheat your oven to 350°F (175°C). 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 room temperature butter, granulated sugar, and light brown sugar for 2-3 minutes until the mixture is light and fluffy. Add the egg and continue beating well to incorporate fully. Mix in the grated orange zest and vanilla extract, blending until everything is evenly combined.
- Add Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mixture to the wet ingredients and beat just until combined, ensuring the dough comes together without overmixing to keep the cookies tender.
- Add Cranberries and Chocolate: Using a stiff spatula, gently fold in the chopped cranberries and white chocolate chips just until evenly incorporated into the dough.
- Shape and Bake: Shape the dough into 1-inch balls using a small cookie scoop or your hands. Place them 2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown. If using dried cranberries, reduce baking time to about 11-13 minutes. After baking, cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a different flavor, substitute dried cranberries but note they bake slightly faster.
- Ensure butter and egg are at room temperature for better mixing and texture.
- Coarsely chopping fresh cranberries helps distribute them evenly throughout the cookie dough.
- Use parchment paper or silicone baking mats for easier cookie removal and cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry cookies, white chocolate, holiday cookies, soft cookies, chewy cookies, orange zest cookies
