White Chocolate Cranberry Cookies
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Soft, buttery White Chocolate Cranberry Cookies with a hint of orange zest. These festive cookies combine tart cranberries, creamy white chocolate, and a chewy texture that’s irresistible any time of year.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Total time
- 25 minutes
- Yield
- 36 cookies
Ingredients
Wet Ingredients: ¾ cup unsalted butter, room temperature ½ cup granulated sugar ½ cup packed light brown sugar 2 tsp grated orange zest 2 tsp vanilla extract 1 large egg, room temperature Dry Ingredients: 2 cups all-purpose flour 1 tsp baking powder ½ tsp fine sea salt Mix-ins: ¾ cup white chocolate chips 2 cups fresh cranberries (or 1 cup dried)Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream: In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in orange zest, vanilla, and egg until combined.
- Combine: Whisk flour, baking powder, and salt; add to wet mixture and mix until just combined.
- Fold: Stir in cranberries and white chocolate chips.
- Shape: Scoop dough into 1-inch balls and place 2 inches apart.
- Bake: Bake 12–15 minutes until edges are golden.
- Cool: Let rest on the sheet 5 minutes, then transfer to a wire rack to cool.
Notes
• Use fresh cranberries for a tart flavor or dried for a sweeter cookie. • Chill dough for thicker, chewier cookies. • Cookies stay fresh up to 3 days in an airtight container or freeze for up to 2 months.Nutrition
- Calories
- 82
- Fat
- 4g
- Saturated fat
- 2.5g
- Sugar
- 8g
- Sodium
- 55mg
- Protein
- 1g
- Carbohydrates
- 10g
- Fiber
- 0.5g