Introduction
There’s something magical about the combination of tart cranberries and creamy white chocolate, especially during the holidays. These White Chocolate Cranberry Cookies have become a favorite in our household, earning rave reviews from family and friends alike. The fresh cranberries add a delightful tang that perfectly balances the sweetness of the white chocolate. These cookies are soft, chewy, and utterly irresistible—ideal for festive gatherings or as a special treat with your evening tea.
Ingredients
Wet Ingredients:
- 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 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 (or gluten-free flour, if preferred)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
Mix-Ins:
- 3/4 cups white chocolate chips
- 2 cups fresh cranberries (8 oz. bag), coarsely chopped (or 1 cup dried cranberries as a substitute)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and even baking.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar, and light brown sugar. Beat for 2-3 minutes until the mixture is light and fluffy.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Mix in the orange zest and vanilla extract for a bright, aromatic touch.
- In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture and mix until just combined to form a dough.
- Gently stir in the chopped cranberries and white chocolate chips using a stiff spatula. Ensure the mix-ins are evenly distributed throughout the dough.
- Use a small cookie scoop or your hands to shape the dough into 1-inch balls. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown. For cookies with dried cranberries, reduce the baking time to 11-13 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
- Servings: 24 cookies
- Calories per serving: 145 kcal
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
How to Serve
- Serve these cookies warm with a cold glass of milk
- Pair them with a hot cup of tea or coffee for an indulgent snack
- Add them to a holiday cookie platter alongside sugar cookies and gingerbread
- Pack them as an afternoon treat in lunchboxes
- Include them in festive gift baskets for friends and family
Additional Tips
- Ensure your butter is at room temperature for easy creaming.
- Use fresh cranberries for a vibrant flavor, but chop them coarsely to prevent overly wet cookies.
- Measure flour accurately by spooning it into the measuring cup and leveling it off with a knife.
- If using dried cranberries, soak them briefly in warm water to plump them up.
- Chill the dough for 15-20 minutes if your kitchen is warm; this prevents spreading during baking.
Recipe Variations
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
- Nutty Twist: Add 1/2 cup chopped walnuts or pecans for added crunch.
- Lemon Variation: Swap the orange zest for lemon zest for a tangier flavor.
- Festive Look: Drizzle melted white chocolate over the cooled cookies for a decorative touch.
- Healthier Swap: Substitute half of the butter with unsweetened applesauce for reduced fat.
Serving Suggestions
- Pack these cookies in decorative tins for holiday gifting
- Serve them alongside hot cocoa or mulled cider at a festive gathering
- Use them as a base for an ice cream sandwich with vanilla or orange sherbet
- Crumble cookies over yogurt or oatmeal for a quick breakfast topping
- Include them in a cookie exchange for a guaranteed hit
Freezing and Storage
- Store cookies in an airtight container at room temperature for up to 5 days
- Place cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving
- Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time
FAQ
Can I use frozen cranberries?
Yes, but thaw them and pat dry before chopping to avoid excess moisture.
How do I make the cookies chewier?
Add an extra egg yolk or use more brown sugar than granulated sugar.
Can I substitute white chocolate chips with another type of chocolate?
Absolutely! Try semi-sweet or dark chocolate chips for a richer flavor.
Can I skip the orange zest?
Yes, but the orange zest adds a bright flavor that complements the cranberries.
Why did my cookies spread too much?
Warm dough can cause spreading. Chill the dough before baking if needed.
Can I make these cookies vegan?
Substitute butter with vegan butter, use a flax egg, and ensure white chocolate chips are dairy-free.
What other fruits can I use?
Diced dried apricots or cherries work well as substitutes for cranberries.
How do I prevent cookies from turning out dry?
Avoid overbaking and ensure the dough is not over-floured.
Can I double this recipe?
Yes, but mix the dough in batches to ensure even consistency.
Are these cookies suitable for kids?
Absolutely! Kids love the combination of tart cranberries and sweet white chocolate.
Conclusion
White Chocolate Cranberry Cookies are a delightful addition to any cookie lover’s repertoire. Their festive appearance and perfect balance of sweet and tart flavors make them a standout treat. Whether you’re baking them for a holiday party, gifting them to loved ones, or enjoying them with a cozy drink, these cookies are sure to impress. With simple ingredients and straightforward instructions, this recipe is one you’ll turn to time and again.