White Chocolate Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are the perfect balance of sweet and tangy flavors, making them a delightful treat for any occasion.
The creamy richness of white chocolate pairs beautifully with the tartness of dried cranberries, while a hint of orange zest adds a fresh citrus twist.
Soft, chewy, and loaded with festive flavors, these cookies are sure to become a favorite for holidays or whenever you need a comforting dessert.
Why You’ll Love This Recipe:
People will love this White Chocolate Cranberry Cookies recipe for its irresistible combination of textures and flavors.
The cookies are perfectly soft and chewy, with bursts of sweetness from the white chocolate chips and a tangy kick from the dried cranberries.
The subtle hint of orange zest adds a refreshing citrus note, making each bite unique and memorable.
Whether for a festive occasion or a casual treat, these cookies bring a homemade warmth that’s hard to resist.
Key Ingredients:
White Chocolate Chips: Adds a creamy sweetness that perfectly complements the tangy cranberries.
Dried Cranberries: Provide a chewy texture and a pop of tart flavor in every bite.
Orange Zest: Enhances the cookies with a fresh, citrusy aroma and flavor.
Unsalted Butter: Ensures a rich and tender texture in the cookies.
All-Purpose Flour: The base that gives these cookies their soft, chewy consistency.
White Chocolate Cranberry Cookies Recipe
Ingredients
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (2 sticks), softened to room temperature
1 ½ cups granulated sugar
1 teaspoon fresh orange zest
2 large eggs
2 teaspoons vanilla extract
1 cup white chocolate chips
1 ½ cups dried cranberries
Instructions
Set Up the Oven
Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
Prepare the Dry Mix
In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk to blend.
Cream the Butter and Sugar
In a large bowl, beat the softened butter, sugar, and orange zest together using a hand mixer on medium-high speed until the mixture is light and airy.
Incorporate the Eggs and Vanilla
Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until evenly blended.
Combine the Mixtures
Gradually add the dry ingredients to the wet mixture. Mix on low speed until the dough comes together—take care not to overwork the dough.
Mix in the Goodies
Gently stir in the white chocolate chips and dried cranberries, ensuring they are evenly distributed.
Shape the Dough
Use a small scoop or spoon to portion out dough balls (about 1 ½ to 2 tablespoons each) onto the prepared baking sheets, leaving about 2 inches of space between each.
Begin Baking
Bake in the preheated oven for 12 minutes, or until the edges are lightly golden. Remove the trays from the oven and give them a gentle tap on the counter to settle the cookies.
Finish in the Oven
Return the cookies to the oven for another 2-3 minutes, allowing the tops to achieve a golden hue.
Cool and Serve
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling. Serve and enjoy!
Notes:
Room Temperature Butter: Ensure the butter is softened to room temperature for easy creaming and a smoother dough.
Measure Flour Accurately: Use the spoon-and-level method to avoid dense cookies caused by excess flour.
Mix-Ins: You can substitute or add other dried fruits or nuts, like chopped pecans or dried cherries, for extra texture and flavor.
Baking Time: Keep a close eye on the cookies—slightly underbaking them ensures a soft and chewy texture.
Storage: Store cooled cookies in an airtight container for up to a week. They also freeze well for up to 3 months.
Nutrition Information:
YIELDS: 24 cookies | SERVING SIZE: 1
Calories: 180 | Total Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 85mg | Total Carbohydrates: 25g | Sugars: 15g | Dietary Fiber: 1g | Protein: 2g
Frequently Asked Questions:
Can I use fresh cranberries instead of dried cranberries?
Yes, but fresh cranberries have a higher water content and may make the cookies softer and slightly wetter.
Chop them finely and consider reducing other liquid ingredients slightly.
Can I substitute white chocolate chips with another type of chocolate?
Absolutely! Milk, dark, or even semi-sweet chocolate chips can be used, but they will change the flavor profile of the cookies.
What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months and thaw before serving.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
Chilling the dough can even enhance the flavors.
Allow it to sit at room temperature for a few minutes before scooping and baking.
What’s the best way to achieve chewy cookies?
Slightly underbake the cookies and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
This helps retain moisture and creates that chewy texture.
Why is my cookie dough too sticky to handle?
Sticky dough is common when butter is too soft or if the dough isn’t mixed properly.
Chill the dough for 15-30 minutes to make it easier to handle.
Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt in the recipe by half to avoid overly salty cookies.
What if I don’t have orange zest?
You can substitute with a few drops of orange extract or leave it out for a milder flavor, though the zest adds a bright citrus note that pairs well with the cranberries.
How can I prevent my cookies from spreading too much?
Ensure your butter isn’t overly softened or melted.
Chilling the dough before baking also helps the cookies hold their shape.
Why are my cookies dry and crumbly?
This may happen if too much flour is added or if the cookies are overbaked.
Use the spoon-and-level method to measure flour and bake until the edges are just golden.
Let them cool slightly before handling.