These White Chocolate Cranberry Cookies are soft, chewy, and bursting with festive flavor. Made with creamy white chocolate chips, zesty orange, and tart cranberries, these cookies strike the perfect balance of sweet and tangy. They’re easy to make, freeze beautifully, and are a must-have for your holiday cookie tray.
Why You’ll Love These Cookies
- Simple and Quick: The dough comes together fast with basic ingredients, no chilling required.
- Festive & Flavorful: With bright pops of cranberry, sweet white chocolate, and a hint of orange zest, these cookies look and taste like the holidays.
- Customizable: Use fresh or dried cranberries, swap in your favorite chocolate or nuts, or add a sprinkle of cinnamon for warmth.
- Great for Gifting: These cookies hold up well, making them perfect for cookie exchanges or edible gifts.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp grated orange zest
- 2 tsp vanilla extract
- 1 large egg, at room temperature
- 2 cups all-purpose flour (or GF flour, measured properly)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries (coarsely chopped) or 1 cup dried cranberries
Instructions
- Prep: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (2-3 minutes).
- Add Wet Ingredients: Beat in egg, orange zest, and vanilla until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix until combined.
- Fold in Add-ins: Gently fold in cranberries and white chocolate chips using a stiff spatula.
- Scoop Dough: Shape into 1-inch balls (use a small cookie scoop for uniform size) and space 2 inches apart on prepared baking sheets.
- Bake: Bake for 12-15 minutes until the edges are lightly golden. If using dried cranberries, reduce bake time to 11-13 minutes.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Success
- Don’t Overmix: Mix the dough just until the flour is incorporated to keep cookies tender.
- Fresh vs. Dried Cranberries: Fresh cranberries add a juicy burst and require slightly more baking time. Dried cranberries are sweeter and bake a bit faster.
- Use a Cookie Scoop: Ensures even baking and a uniform cookie shape.
Make Ahead & Storage
- To Store: Keep cookies in an airtight container at room temperature for up to 3 days.
- To Freeze Baked Cookies: Freeze in a freezer-safe bag for up to 3 months.
- To Freeze Dough: Scoop dough into balls, freeze on a baking sheet, then store in a freezer bag. Thaw slightly before baking.
- Refrigerate Dough: Wrap and chill for up to 72 hours. Let soften slightly before scooping.
Variations
- Add chopped macadamia nuts or walnuts for crunch
- Swap white chocolate for semi-sweet or dark chocolate chips
- Use lemon zest for a citrus twist
- Add a pinch of cinnamon or nutmeg for cozy holiday flavor
These White Chocolate Cranberry Cookies are a holiday classic your family will ask for every year. Whether you’re baking for Christmas, a cookie exchange, or just a cozy afternoon treat, these cookies are as easy as they are impressive.