White chocolate and cranberries are a classic pairing, but this recipe takes it up a notch by adding fresh orange zest, giving the cookies a zesty twist that’s perfect for the holidays or any time you want a cookie that’s a little extra special. The buttery, chewy cookie base complements the bright, tangy cranberries and creamy white chocolate for a well-balanced treat. Using fresh or dried cranberries allows for customization based on your preference. These cookies are easy to make, smell amazing while baking, and are always a hit with family and friends!
Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped (or 1 cup dried cranberries)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes.
- Add Flavorings and Egg: Mix in the orange zest, vanilla extract, and egg until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this blend into the wet ingredients, mixing gently until they are just combined. Be careful not to overmix.
- Add Mix-ins: Fold in the white chocolate chips and chopped fresh or dried cranberries until evenly distributed throughout the dough.
- Form the Cookies: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake: Bake for 10–12 minutes or until the edges are golden. The centers may look slightly underdone but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Conclusion:
These White Chocolate Cranberry Cookies are a delightful combination of sweet, tart, and zesty flavors that create a balanced, delicious cookie. Perfect for gifting, holiday gatherings, or enjoying with a cozy cup of tea, these cookies are bound to become a new favorite. Enjoy the burst of flavors in each bite!
Zesty White Chocolate Cranberry Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries coarsely chopped (or 1 cup dried cranberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes.
- Add Flavorings and Egg: Mix in the orange zest, vanilla extract, and egg until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly incorporate this blend into the wet ingredients, mixing gently until they are just combined. Be careful not to overmix.
- Add Mix-ins: Fold in the white chocolate chips and chopped fresh or dried cranberries until evenly distributed throughout the dough.
- Form the Cookies: Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake: Bake for 10–12 minutes or until the edges are golden. The centers may look slightly underdone but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.