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Freshly baked white chocolate cranberry cookies on a cooling rack

White Chocolate Cranberry Cookies

Soft and chewy cookies made with white chocolate and tangy cranberries, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

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 Use fresh zest for best flavor.
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature Let it sit out for a bit before using.
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 Opt for good quality if desired.
  • 2 cups fresh cranberries, coarsely chopped Or substitute with 1 cup dried cranberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Add the egg, orange zest, and vanilla extract; mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture until the dough comes together.
  5. Gently fold in the cranberries and white chocolate chips.
  6. Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Baking
  1. Bake for 12-15 minutes or until the edges are golden brown. For dried cranberries, reduce bake time to 11-13 minutes.
  2. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a non-alcoholic depth of flavor, a splash of vanilla syrup can be used. For an option with a deeper flavor, consider adding a tablespoon of orange liqueur.