I absolutely adore White Chocolate Cranberry Cookies! They are the perfect combination of sweet and tangy flavors, making them a delicious treat for any occasion. The recipe is super easy to follow, and the end result is always a batch of soft and chewy cookies that melt in your mouth.
The addition of white chocolate chips and dried cranberries gives these cookies a delightful burst of flavor and a festive touch. They are a crowd-pleaser and never fail to bring a smile to everyone’s face. So, grab your apron and get ready to bake these heavenly cookies – your taste buds will thank you!
About White Chocolate Cranberry Cookies
Can I use dried cranberries instead of fresh ones?
Absolutely! Dried cranberries work just as well in this recipe. They provide a chewy and slightly sweeter texture compared to fresh cranberries. If using dried cranberries, make sure to hydrate them in warm water for a few minutes before adding them to the dough.
Can I substitute white chocolate with other types of chocolate?
While white chocolate is the classic choice for this recipe, you can definitely experiment with other chocolate varieties. Milk chocolate, dark chocolate, or even a combination of different chocolates can bring a unique twist to the cookies. Just keep in mind that the flavor and sweetness may vary depending on the type of chocolate you choose.
Can I freeze the cookie dough?
Absolutely! The cookie dough can be frozen to be baked at a later time. Simply shape the dough into individual cookie balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen balls into a sealable freezer bag. When you’re ready to bake, just thaw the dough slightly and follow the baking instructions as usual.
How long do these cookies stay fresh?
When stored in an airtight container at room temperature, these cookies can stay fresh for up to a week. However, if you want to extend their shelf life, you can store them in the refrigerator for up to two weeks or in the freezer for up to three months.
Can I add other mix-ins to the cookies?
Absolutely! While the combination of white chocolate and cranberries is delicious on its own, you can get creative and add other mix-ins if you’d like. Chopped nuts, shredded coconut, or even a sprinkle of cinnamon can add extra flavor and texture to the cookies.
Ingredients Needed for This Recipe
3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp grated orange zest
2 tsp vanilla extract
1 large egg, room temperature
2 cups all-purpose flour, or use your favorite GF flour, measured correctly
1 tsp baking powder
1/2 tsp fine sea salt
3/4 cups white chocolate chips
2 cups fresh cranberries (8 oz. bag), coarsely chopped, or substitute 1 cup dried cranberries
Instructions for Making White Chocolate Cranberry Cookies
Before you begin, heat up the oven to a temperature of 350°F. Prepare the baking sheets by covering them with parchment paper.
In a big mixing bowl, using an electric mixer on medium-high speed, blend the butter and sugar for 2-3 minutes or until the mixture becomes light and fluffy. Incorporate the egg by beating it well. Lastly, add the zest and vanilla extract and continue to beat.
Combine flour, baking powder, and salt in a medium bowl. Then, add this mixture to the butter mixture and beat until the dough is well mixed and forms a cohesive mass.
Using a firm spatula, mix the cranberries and chocolate chips together until well combined. Form the mixture into small 1-inch balls (using a small cookie scoop will make this easier) and place them on the baking sheet, leaving a 2-inch gap between each ball.
Place in the oven for 12-15 minutes or until the edges turn a golden brown color (If the cookies contain dried cranberries, they will bake faster, typically around 11-13 minutes).
Allow the baked goods to cool on the baking sheet for 5 minutes, and then move them to a wire rack to fully cool.
White Chocolate Cranberry Cookies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
3/4 cup 3/4 unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
1/2 cup 1/2 granulated sugar
1/2 cup 1/2 packed light brown sugar
2 tsp 2 grated orange zest
2 tsp 2 vanilla extract
1 large 1 egg, room temperature
2 cups 2 all-purpose flour, or use your favorite GF flour, measured correctly
1 tsp 1 baking powder
1/2 tsp 1/2 fine sea salt
3/4 cups 3/4 white chocolate chips
2 cups 2 fresh cranberries (8 oz. bag), coarsely chopped, or substitute 1 cup dried cranberries
Directions
- Before you begin, heat up the oven to a temperature of 350°F. Prepare the baking sheets by covering them with parchment paper.
- In a big mixing bowl, using an electric mixer on medium-high speed, blend the butter and sugar for 2-3 minutes or until the mixture becomes light and fluffy. Incorporate the egg by beating it well. Lastly, add the zest and vanilla extract and continue to beat.
- Combine flour, baking powder, and salt in a medium bowl. Then, add this mixture to the butter mixture and beat until the dough is well mixed and forms a cohesive mass.
- Using a firm spatula, mix the cranberries and chocolate chips together until well combined. Form the mixture into small 1-inch balls (using a small cookie scoop will make this easier) and place them on the baking sheet, leaving a 2-inch gap between each ball.
- Place in the oven for 12-15 minutes or until the edges turn a golden brown color (If the cookies contain dried cranberries, they will bake faster, typically around 11-13 minutes).
- Allow the baked goods to cool on the baking sheet for 5 minutes, and then move them to a wire rack to fully cool.
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