White Chocolate Cranberry Cookies
Yield: About 24-30 cookies
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Ingredients
- Wet Ingredients:
- 3/4 cup unsalted butter, softened (12 tablespoons or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons grated orange zest (freshly grated for best flavor)
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- Dry Ingredients:
- 2 cups all-purpose flour (or your favorite gluten-free flour blend, measured properly by fluffing and leveling)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- Mix-ins:
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries (coarsely chopped; approximately one 8-ounce bag)
or 1 cup dried cranberries for a sweeter and less tart flavor
Instructions
- Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Line 2-3 large baking sheets with parchment paper or silicone baking mats to ensure easy release and even baking.
- Cream Butter & Sugars:
- In a large mixing bowl, use an electric mixer on medium-high speed to cream the softened butter, granulated sugar, and light brown sugar together.
- Beat for 2-3 minutes, or until the mixture becomes light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
- Add Flavor & Egg:
- Add the grated orange zest and vanilla extract to the butter-sugar mixture. Beat to combine.
- Crack in the egg and mix well until fully incorporated and smooth.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet & Dry:
- Gradually add the dry ingredients to the wet mixture. Beat on low speed just until the dough comes together. Avoid overmixing, as this can make the cookies dense.
- Incorporate Mix-ins:
- Using a stiff spatula or wooden spoon, gently fold in the white chocolate chips and cranberries until evenly distributed.
- Note: If using fresh cranberries, their juice might slightly tint the dough—this is normal!
- Shape the Cookies:
- Scoop the dough into 1-inch balls using a cookie scoop or spoon for even portions.
- Place the dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake to Perfection:
- Bake the cookies for 12-15 minutes (11-13 minutes if using dried cranberries), or until the edges are golden brown and the centers look just set.
- Rotate the baking sheets halfway through for even baking.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes to firm up.
- Carefully transfer them to a wire rack to cool completely.
Tips for Success:
- Soft Butter: Ensure the butter is softened but not melted. This creates the perfect creamy base for the dough.
- Fresh vs. Dried Cranberries: Fresh cranberries add a tart, juicy bite, while dried cranberries make the cookies sweeter. Adjust according to your preference.
- Orange Zest: This subtle citrus note enhances the cranberry flavor and complements the sweetness of the white chocolate.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
These cookies are a festive, flavorful treat perfect for holiday gatherings, gift-giving, or anytime you’re craving something sweet with a hint of tartness. Enjoy!