White Chocolate Cranberry Cookies (Printable Version)
Soft baked treats featuring creamy white chocolate and juicy cranberries, with a hint of orange zest.
# Ingredients Required:
→ Dairy and Fats
01 -
170 grams unsalted butter, softened
→ Sugars
02 -
100 grams granulated sugar
03 -
110 grams packed light brown sugar
→ Flavorings
04 -
2 teaspoons grated orange zest
05 -
2 teaspoons vanilla extract
→ Eggs
06 -
1 large egg, room temperature
→ Dry Ingredients
07 -
250 grams all-purpose flour or gluten-free flour
08 -
4 grams baking powder
09 -
3 grams fine sea salt
→ Add-ins
10 -
130 grams white chocolate chips
11 -
160 grams fresh cranberries, coarsely chopped or 100 grams dried cranberries
# Guide to Cooking:
01 -
Preheat oven to 175°C and line baking sheets with parchment paper.
02 -
In a large bowl, beat softened butter with granulated and brown sugars until pale and fluffy, approximately 2 to 3 minutes.
03 -
Add the egg, orange zest, and vanilla extract to the creamed mixture; blend until fully combined.
04 -
Whisk together flour, baking powder, and sea salt in a separate bowl.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until just combined into a dough.
06 -
Gently fold in the fresh or dried cranberries and white chocolate chips to distribute evenly.
07 -
Scoop dough into 2.5 cm diameter balls and space them 5 cm apart on the prepared baking sheets. Bake for 12 to 15 minutes until edges are golden brown; reduce bake time to 11 to 13 minutes if using dried cranberries.
08 -
Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
Room temperature butter and egg improve dough texture and mixing.