Description

White Chocolate Cranberry Cookies are the perfect blend of creamy white chocolate, zesty orange, and tart cranberries. These cookies are soft, chewy, and bursting with flavor, making them ideal for holidays, special occasions, or a simple treat with a cup of coffee

Ingredients

Scale

For 36 Cookies:

3/4 cup unsalted butter (12 Tbsp or 1.5 sticks), at room temperature: Ensures soft and chewy cookies.
1/2 cup granulated sugar: Adds sweetness and crisp edges.
1/2 cup packed light brown sugar: Enhances chewiness and adds a subtle molasses flavor.
2 tsp grated orange zest: Adds a refreshing citrus aroma.
2 tsp vanilla extract: Elevates the overall flavor.
1 large egg, room temperature: Helps bind the dough.
2 cups all-purpose flour: Provides structure; use gluten-free flour for a GF version.
1 tsp baking powder: Helps the cookies rise slightly.
1/2 tsp fine sea salt: Balances the sweetness.
3/4 cup white chocolate chips: Melts into creamy pockets of sweetness.
2 cups fresh cranberries (coarsely chopped) or 1 cup dried cranberries: Adds a tart contrast to the sweet dough.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2: Cream Butter and Sugars

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.
Mix until the texture is light and fluffy. This step helps incorporate air for a soft cookie.
Add the egg and beat well until fully incorporated. Stir in the orange zest and vanilla extract for a burst of aroma and flavor.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and sea salt to ensure even distribution of leavening agents.
Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined and the dough comes together. Avoid overmixing to keep the cookies tender.

Step 4: Fold in Cranberries and Chocolate Chips

Using a stiff spatula, gently fold in the cranberries and white chocolate chips. Ensure even distribution of the mix-ins for consistent flavor in every bite.

Step 5: Shape and Arrange

Scoop the dough into 1-inch balls using a cookie scoop or your hands. Uniform sizes ensure even baking.
Place the balls 2 inches apart on the prepared baking sheets to allow room for spreading.

Step 6: Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. For dried cranberries, reduce baking time to 11-13 minutes.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up slightly.
Transfer to a wire rack to cool completely for the best texture.

Notes

Room Temperature Ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
Don’t Overmix: Overmixing can make cookies dense and tough. Mix until just combined.
Use Fresh Cranberries: If using fresh cranberries, chop them coarsely for even distribution and balance of tartness.
Chill the Dough: For thicker cookies, refrigerate the dough for 20-30 minutes before baking.
Monitor Baking Time: Keep an eye on the cookies in the last few minutes of baking to avoid overbaking.
Test Bake One Cookie: If unsure about the dough’s consistency or baking time, bake a single cookie first as a test.