White Chocolate Cranberry Cookies Recipe
User Reviews
5
White Chocolate Cranberry Cookies Recipe
Description
This cookie recipe starts by creaming butter with granulated and light brown sugar until fluffy, then adding egg, orange zest, and vanilla for fragrant, moist dough. Dry ingredients—flour, baking powder, and salt—are combined and mixed in gently. Stirring in white chocolate chips and chopped cranberries completes the dough, adding sweetness and tartness respectively.
Shaped into small balls spaced apart on parchment-lined baking sheets, cookies bake at 350°F until edges turn golden. Those made with dried cranberries bake slightly faster. Once cooled, the cookies offer a tender bite with pockets of melted white chocolate and bursts of cranberry flavor balanced by citrus notes from orange zest.
The dough can be prepared in advance and refrigerated up to 72 hours before baking, allowing flexibility. Baked cookies store well for several days at room temperature, and they can also be frozen or refrigerated for longer shelf life.
Ingredients
- 3/4 cup butter at room temperature (12 Tbsp or 1.5 sticks, unsalted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp orange zest grated
- 2 tsp vanilla extract
- 1 egg room temperature, large
- 2 cups all-purpose flour or use your favorite GF flour, measured correctly
- 1 tsp baking powder
- 1/2 tsp salt fine sea salt
- 3/4 cups white chocolate chips
- 2 cups cranberries coarsely chopped, or substitute 1 cup dried cranberries, fresh (8 oz. bag
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and both sugars for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract.
- In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.
- Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.
- Bake 12-15 minutes or until golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes).
- Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.
Notes
- Wrap unbaked dough tightly and refrigerate for up to 72 hours to bake fresh cookies later.
- Allow chilled dough to soften at room temperature before scooping to ease handling.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen or refrigerated to extend freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 82kcal | 4% |
| Carbs | 14g | |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 39mg | 2% |
| Potassium | 41mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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