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This white chocolate cranberry cookie recipe is perfect for anyone looking to bring a festive touch to their baking without too much fuss. The sweet tartness of cranberries combined with creamy white chocolate makes every bite feel special. It quickly became my go-to when I needed a crowd-pleasing treat for holiday gatherings or just a cozy afternoon snack.
I threw this together after craving something bright and sweet, and it quickly turned into a cookie I bake whenever cranberries are in season.
Ingredients
- Unsalted butter: at room temperature adds richness and helps create a tender texture. Make sure your butter is soft but not melted.
- Granulated sugar and light brown sugar: together give a nice mix of sweetness and moisture. Brown sugar adds a subtle caramel undertone.
- Fresh orange zest: brings a fresh and vibrant lift that cuts through the sweetness. Look for unwaxed oranges for the best zest flavor.
- Pure vanilla extract: adds warmth and depth. Always reach for good quality vanilla for the best results.
- Large egg: at room temperature helps bind the dough and adds moisture for soft cookies.
- All-purpose flour: is a reliable base for structure. For gluten-free options, use a 1-to-1 gluten-free flour blend that includes xanthan gum.
- Baking powder and fine sea salt: baking powder acts as a gentle leavening agent for a light texture, while fine sea salt balances and enhances sweetness.
- White chocolate chips: offer creamy pockets of sweetness. Opt for good quality chips since they do melt into lovely little pools.
- Fresh cranberries: coarsely chopped give bursts of tartness and a slightly chewy texture. For year-round baking dried cranberries work just as well but reduce baking time slightly.
Instructions
- Preheat The Oven:
- Set your oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper. This ensures cookies bake evenly and don't stick.
- Cream Butter And Sugars:
- In a large mixing bowl, beat together the softened butter with granulated sugar and brown sugar for about 2 to 3 minutes. The goal is a light and fluffy mixture that creates the perfect base for the dough.
- Add Wet Ingredients:
- Mix in the egg, grated orange zest, and vanilla extract until everything is smoothly combined. This adds flavor and moisture to the dough.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt. This helps distribute the leavening agent evenly and avoids clumps.
- Bring Dough Together:
- Gradually add the dry ingredients to the wet mixture, stirring carefully. The dough should just come together into a soft ball, avoid overmixing or the cookies can get tough.
- Fold In Mix-Ins:
- Gently incorporate the chopped cranberries and white chocolate chips. This step ensures pockets of vibrant tartness and sweet creaminess are evenly spread but not crushed.
- Shape Cookies:
- Scoop the dough into one-inch balls and place them on the baking sheets about two inches apart to allow room for spreading.
- Bake Cookies:
- Bake for 12 to 15 minutes until the edges are golden brown. If using dried cranberries reduce baking time to about 11 to 13 minutes to keep their chew.
- Cool Cookies:
- Allow the cookies to rest on the baking sheet for about 5 minutes. This helps them set and prevents breaking. Then transfer to a wire rack to cool completely for the best texture.
Orange zest is my secret weapon here. It brightens up each cookie and gives a fresh contrast that makes these stand out. I still remember baking these with my mom, zesting oranges while the kitchen filled with warmth and laughter. Those cookies always felt like a little celebration.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. You can layer them with parchment paper to prevent sticking. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Ingredient Swaps
You can use dried cranberries if fresh are unavailable just remember to cut down the baking time slightly. White chocolate chunks or bars chopped work well too if you prefer bigger melty pockets. Try substituting orange zest with lemon zest for a different but still bright twist. For a dairy-free version, replace butter with coconut oil and use dairy-free white chocolate.
Serving Ideas
These cookies are fantastic with a hot cup of tea or coffee. Try crumbling them over vanilla ice cream for a fun dessert twist. Wrap them in festive cellophane for a thoughtful homemade gift.
These little tweaks make all the difference in texture and flavor.
Frequently Asked Recipe Questions
- → Can dried cranberries be used instead of fresh?
Yes, dried cranberries can be used but reduce the baking time slightly to avoid overbaking and maintain softness.
- → What does the orange zest add to the cookies?
Orange zest imparts a fresh citrus aroma and a subtle brightness that balances the sweetness of white chocolate and cranberries.
- → How can I ensure cookies stay soft after baking?
Remove cookies from the oven when edges are lightly golden and allow them to cool on the baking sheet before transferring; this helps retain moisture.
- → Can all-purpose flour be replaced with gluten-free flour?
Yes, gluten-free flour blends can be used to accommodate dietary preferences without compromising texture significantly.
- → What is the best way to store these cookies?
Store cooled cookies in an airtight container at room temperature to keep them fresh and soft for several days.