These white chocolate cranberry cookies are the perfect blend of sweetness and tartness, with a touch of festive orange zest. Soft, chewy, and packed with fresh cranberries and creamy white chocolate chips, these cookies are an ideal treat for the holidays or any special occasion. Whether you're baking for a family gathering, a party, or just treating yourself, these cookies will surely become a new favorite.
Why You’ll Love This Recipe
These white chocolate cranberry cookies are a delightful combination of sweet and tart flavors. The smooth, creamy white chocolate chips perfectly complement the tartness of the cranberries, while the addition of orange zest adds a refreshing, zesty twist. The cookies have a soft, chewy texture that makes them irresistible. Plus, they’re easy to make and perfect for holiday baking or whenever you're craving a sweet, festive treat!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup unsalted butter, at room temperature (12 tablespoon 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 your favorite gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup white chocolate chips
- 2 cups fresh cranberries (coarsely chopped, about an 8 oz bag) or 1 cup dried cranberries
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream 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 grated orange zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, beating just until the dough comes together.
- Using a stiff spatula, gently fold in the cranberries and white chocolate chips until evenly distributed.
- Scoop dough into 1-inch balls (a small cookie scoop works great) and place them 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are golden brown. For cookies with dried cranberries, reduce bake time to 11-13 minutes.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 36 cookies
Variations
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free alternative.
- Dried Cranberries: If you don’t have fresh cranberries, dried cranberries work just as well and give the cookies a chewy texture.
- Add Nuts: If you like a bit of crunch, feel free to add chopped walnuts or pecans to the dough.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: You can freeze the cookie dough before baking. Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then transfer the dough balls to a zip-top bag and freeze for up to 3 months. When ready to bake, place the frozen dough on a baking sheet and bake as usual (you may need to add a couple of extra minutes to the baking time).
- Reheating: To reheat leftover cookies, pop them in the microwave for about 10-15 seconds for a warm, fresh-tasting treat.
FAQs
1. Can I use dried cranberries instead of fresh cranberries in this recipe?
Yes, you can use dried cranberries. Just note that you may need to reduce the baking time slightly (11-13 minutes).
2. How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week.
3. Can I freeze the cookie dough?
Yes, you can freeze the dough. Scoop it into balls, freeze them on a baking sheet, and then transfer to a zip-top bag for up to 3 months.
4. Can I substitute the butter with margarine?
While margarine can be used as a substitute, the cookies may not be as rich and buttery. For best results, stick to unsalted butter.
5. Can I use orange juice instead of orange zest?
For the best flavor, fresh grated orange zest is recommended, but if you don't have it, you can use a small amount of orange juice (around 1 tablespoon) for a hint of citrus flavor.
6. How can I make these cookies softer?
Make sure not to overbake the cookies, as this can make them too firm. Once the edges are golden, remove them from the oven and allow them to cool.
7. Can I add other types of chocolate to this recipe?
Yes, feel free to mix in other types of chocolate chips, like dark chocolate or milk chocolate, for a twist on the classic flavor.
8. Can I make these cookies in advance for a holiday party?
Yes, you can make them ahead of time! They store well for a week in an airtight container or can be frozen for later use.
9. How do I prevent the cranberries from sinking to the bottom of the cookies?
Toss the cranberries in a little flour before adding them to the dough to help them stay suspended in the cookie dough.
10. Can I use a stand mixer for this recipe?
Yes, a stand mixer will work great! Just use the paddle attachment to cream the butter and mix the dough.
Conclusion
These white chocolate cranberry cookies are the perfect treat for any holiday or special occasion. With a wonderful combination of sweet, tart, and citrus flavors, they’re soft, chewy, and irresistible. Easy to make and customizable to your preferences, they’re sure to become a favorite in your baking repertoire. Whether you’re serving them at a holiday gathering or enjoying them on a cozy afternoon, these cookies will bring a festive touch to any occasion!
White Chocolate Cranberry Cookies
- Total Time: 25 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
These White Chocolate Cranberry Cookies are a perfect holiday treat with a sweet and tart flavor combination. Made with white chocolate chips, fresh cranberries, and a hint of orange zest, they are soft, chewy, and packed with festive flavors. Ideal for any special occasion, these cookies are easy to make and will become a holiday favorite.
Ingredients
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
Instructions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add egg, orange zest, and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture until the dough comes together.
- Gently fold in cranberries and white chocolate chips.
- Scoop dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes or until the edges are golden brown. For dried cranberries, reduce bake time to 11-13 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Dried Cranberries: Use dried cranberries for a chewier texture.
- Add Nuts: Optional, chopped walnuts or pecans can be added for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
