Description
Delight in these soft and flavorful White Chocolate Cranberry Cookies, combining the tartness of fresh cranberries with sweet white chocolate chips and a hint of orange zest. Perfect for holiday treats or any time you crave a comforting homemade cookie.
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 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 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, beat together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This process aerates the dough, creating a tender cookie texture.
- Add Wet Flavorings: Mix in the egg, grated orange zest, and vanilla extract until well combined, providing moisture and bright citrus notes to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening agent and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined and the dough forms. Be careful not to overmix to maintain tender cookies.
- Fold in Add-ins: Gently fold in the white chocolate chips and coarsely chopped fresh cranberries (or dried cranberries), ensuring even distribution without smashing the berries.
- Shape Cookies: Scoop the dough into 1-inch balls and arrange them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes, or until the edges start to turn golden brown. If using dried cranberries, reduce baking time to 11-13 minutes to prevent overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and develop texture.
Notes
- You can substitute fresh cranberries with dried cranberries if fresh are unavailable; reduce baking time accordingly.
- Ensure butter and egg are at room temperature for better mixing and texture.
- Use parchment paper or silicone baking mats to prevent cookies from sticking.
- For a gluten-free version, swap all-purpose flour with a gluten-free blend suitable for baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
