When it comes to festive treats, these Zesty White Chocolate Cranberry Cookies are a crowd-pleaser. The combination of creamy white chocolate, tangy cranberries, and a hint of orange zest creates a delightful burst of flavors in every bite. These cookies are soft, chewy, and perfect for holiday gatherings, tea-time indulgence, or as a sweet pick-me-up snack. They’re easy to make and customizable, so whether you’re using fresh or dried cranberries, these cookies will deliver a perfect balance of sweet and tart. Let’s bake something unforgettable!
Ingredients
- 3/4 cup (12 Tbsp or 1.5 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 2 cups all-purpose flour (or gluten-free flour of your choice, measured properly)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped (or substitute with 1 cup dried cranberries)
Instructions
- Prepare the Oven and Baking Sheets : Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and Sugars : In a large mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. Mix until the texture is light and fluffy (about 2-3 minutes).
- Add Wet Ingredients : Stir in the grated orange zest and vanilla extract. Crack in the egg and mix until just combined, ensuring the batter is smooth and even.
- Incorporate the Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Continue until the dough just comes together (do not overmix).
- Fold in the Cranberries and White Chocolate : Using a spatula, gently fold in the coarsely chopped cranberries (or dried cranberries) and white chocolate chips until evenly distributed throughout the dough.
- Portion and Shape the Cookies : Scoop out dough using a tablespoon or cookie scoop. Roll into small balls and place them evenly spaced on the prepared baking sheets (about 2 inches apart to allow for spreading).
- Bake : Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should look slightly underbaked; they will set as they cool.
- Cool and Enjoy : Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.
Conclusion
These Zesty White Chocolate Cranberry Cookies are a festive twist on the classic cookie recipe. The burst of fresh cranberries and creamy white chocolate, complemented by a hint of orange zest, creates a flavor profile that’s both refreshing and indulgent. Perfect for holidays or any time you crave something special, these cookies are a must-try for anyone who loves a sweet and tangy treat. Bake a batch today, and watch them disappear!
Zesty White Chocolate Cranberry Cookies: A Sweet and Tangy Delight
Soft and chewy cookies with a perfect balance ofcreamy white chocolate and tangy cranberries, enhanced with the bright zest oforange. Perfect for any occasion, especially the holidays!
- 3/4 cup 12 Tbsp or 1.5 sticks unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg (at room temperature)
- 2 cups all-purpose flour (or gluten-free flour of your choice, measured properly)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries (coarsely chopped (or substitute with 1 cup dried cranberries))
- Prepare the Oven and Baking Sheets : Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream the Butter and Sugars : In a large mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed. Mix until the texture is light and fluffy (about 2-3 minutes).
- Add Wet Ingredients : Stir in the grated orange zest and vanilla extract. Crack in the egg and mix until just combined, ensuring the batter is smooth and even.
- Incorporate the Dry Ingredients : In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Continue until the dough just comes together (do not overmix).
- Fold in the Cranberries and White Chocolate : Using a spatula, gently fold in the coarsely chopped cranberries (or dried cranberries) and white chocolate chips until evenly distributed throughout the dough.
- Portion and Shape the Cookies : Scoop out dough using a tablespoon or cookie scoop. Roll into small balls and place them evenly spaced on the prepared baking sheets (about 2 inches apart to allow for spreading).
- Bake : Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers should look slightly underbaked; they will set as they cool.
- Cool and Enjoy : Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.