Description
Delight in these delicious White Chocolate Cranberry Cookies, featuring a perfect balance of sweet white chocolate chips and tangy cranberries. Soft, chewy, and bursting with citrusy orange zest, these cookies make a perfect treat for any occasion. Easy to prepare and baked to golden perfection, they are sure to be a favorite in your cookie jar.
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 your favorite 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 substitute 1 cup dried cranberries)
Instructions
- Preheat Oven: Preheat your 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, use an electric mixer on medium-high speed to beat the room temperature butter with granulated sugar and brown sugar for 2-3 minutes until the mixture becomes light and fluffy. Then, beat in the egg, followed by the grated orange zest and vanilla extract to combine thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms and all components are fully incorporated.
- Fold in Add-Ins: Gently fold in the chopped fresh cranberries and white chocolate chips ensuring they are evenly distributed throughout the dough without overmixing.
- Shape Cookies: Using a small cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a beautiful golden brown. If you are using dried cranberries instead of fresh, reduce the bake time slightly to 11-13 minutes.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying this delightful treat.
Notes
- You can substitute fresh cranberries with dried cranberries, adjusting the baking time accordingly.
- For a gluten-free version, use your favorite gluten-free flour blend instead of all-purpose flour.
- Make sure the butter and egg are at room temperature for optimal mixing and texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adding orange zest adds a lovely citrus note complementing the cranberries perfectly; don’t skip it.
