Looking for the perfect holiday cookie that combines sweet, tart, and citrusy flavors? These White Chocolate Cranberry Cookies are a delightful treat, ideal for any holiday gathering or cozy winter afternoon. With soft, chewy textures and a burst of festive flavors, this cookie recipe is sure to become a seasonal favorite!
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
2 teaspoons vanilla extract
1 large egg, room temperature
2 cups all-purpose flour (or your favorite gluten-free flour)
1 teaspoon baking powder
½ teaspoon fine sea salt
¾ cup white chocolate chips
2 cups fresh cranberries, coarsely chopped (or substitute 1 cup dried cranberries)
Directions:
Preheat Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure an even bake.
Cream Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed for 2-3 minutes, or until the mixture is light and fluffy. Once creamed, add in the egg, followed by the vanilla extract and orange zest, mixing until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually add these dry ingredients to the butter mixture, mixing just until the dough comes together.
Fold in Add-Ins: Carefully fold in the coarsely chopped cranberries and white chocolate chips. Ensure these are evenly distributed throughout the dough using a stiff spatula.
Shape Cookies: Use a small cookie scoop to form dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets to allow room for spreading while baking.
Bake to Perfection: Bake the cookies for 12-15 minutes, or until the edges are golden brown. If you’re using dried cranberries, reduce the baking time to 11-13 minutes for the perfect texture.
Cool and Serve: Once baked, let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously festive cookies with a cup of hot cocoa or tea!
Serving Tips:
Festive Presentation: Arrange these cookies on a decorative holiday platter and sprinkle with a touch of powdered sugar for an extra festive touch.
Pairings: Serve with a hot cup of cocoa, spiced tea, or even a glass of chilled milk for a classic pairing.
Holiday Dessert Table: These cookies are a great addition to a dessert spread. Pair them with other holiday treats like gingerbread cookies or peppermint bark for variety.
Warm and Fresh: Warm the cookies in the microwave for about 10 seconds before serving to enjoy their gooey, fresh-baked flavor.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
Refrigeration: While not necessary, refrigeration can extend their freshness to about a week. Let the cookies come to room temperature before serving.
Freezing Cookies:
Baked Cookies: Place cooled cookies in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the oven at 300°F (150°C) for 5 minutes.
Cookie Dough: Scoop the dough into balls, place on a parchment-lined baking sheet, and freeze until firm. Transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
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FAQs:
Can I use dried cranberries instead of fresh ones?
Yes, you can use dried cranberries in place of fresh cranberries. If you do, reduce the baking time slightly (11-13 minutes) since dried cranberries have less moisture. Dried cranberries add a chewy texture and a slightly sweeter flavor to the cookies.
How do I make these cookies gluten-free?
To make these cookies gluten-free, simply swap out the all-purpose flour for your preferred gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent to achieve the right texture. You may need to experiment with the flour type for the best results.
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough before baking. Scoop the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer the dough balls to a freezer bag. You can bake the cookies straight from the freezer, just add an extra 1-2 minutes to the baking time.
How long do these cookies stay fresh?
These cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. To extend freshness, you can refrigerate them for up to a week or freeze them for up to 3 months, either baked or as dough.
Conclusion:
These cookies are a holiday sensation! The sweetness of the white chocolate chips pairs perfectly with the tartness of fresh cranberries, while the orange zest adds a refreshing citrus kick that truly elevates the flavor. Whether you’re baking for a festive occasion or just craving a cozy, homemade treat, these cookies are sure to impress.
📖 Recipe:
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White Chocolate Cranberry Cookies
- Total Time: 35 minutes
- Yield: Makes about 24 cookies
- Diet: Vegetarian
Description
These White Chocolate Cranberry Cookies are a perfect balance of sweet white chocolate, tart cranberries, and a hint of citrus from fresh orange zest. With a soft, chewy texture and festive flavor, they make a delightful treat for the holidays or any special occasion. These cookies are easy to make and can be enjoyed fresh out of the oven or stored for later enjoyment. Try these delicious cookies for a holiday dessert or gift them to friends and family for a sweet surprise.
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
2 teaspoons vanilla extract
1 large egg, room temperature
2 cups all-purpose flour (or your favorite gluten-free flour)
1 teaspoon baking powder
½ teaspoon fine sea salt
¾ cup white chocolate chips
2 cups fresh cranberries, coarsely chopped (or substitute 1 cup dried cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat together the butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Beat in the egg, followed by the orange zest and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together.
- Fold in Add-Ins: Fold in the chopped cranberries and white chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Use a small cookie scoop to form dough into 1-inch balls, placing them 2 inches apart on the prepared baking sheets.
- Bake: Bake for 12-15 minutes, or until the edges are golden brown. (If using dried cranberries, bake for 11-13 minutes.)
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Cranberries: If using fresh cranberries, coarsely chop them to avoid large pieces disrupting the dough. Dried cranberries also work great and shorten the bake time slightly.
Gluten-Free: For a gluten-free version, use your favorite gluten-free flour blend, ensuring it has a binding agent like xanthan gum.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies or the dough for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Holiday Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Makes about 24 cookies
- Calories: Approximately 120 kcal per cookie
