These White Chocolate Cranberry and Orange Cookies are like the holiday season in every bite. They combine sweet, tangy, and citrusy flavors with a perfect mix of textures. Soft and chewy with bursts of white chocolate and cranberry, each bite offers a delightful combination that’s perfect for winter gatherings or cozy evenings at home. The bright orange zest adds a fresh twist that complements the sweet and tangy flavors beautifully, making these cookies a must for any cookie lover’s recipe book.
Why You’ll Love This Recipe
- Holiday Flavor Combo: The mix of white chocolate, cranberry, and orange zest is festive and unique, making these cookies stand out.
- Perfect Texture: With a soft, chewy interior and slightly crisp edges, these cookies offer the ideal cookie bite.
- Versatile Ingredients: Whether using fresh or dried cranberries, these cookies are easily adaptable based on what’s available.
- Quick and Easy: From start to finish, these cookies can be ready in just 25 minutes.
- Great for Gifting: These cookies keep well, making them perfect for holiday gifting and sharing.
Ingredients
For the Cookies:
- 3/4 cup unsalted butter, at room temperature (12 tablespoons or 1.5 sticks)
- 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 your preferred gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries (coarsely chopped) or 1 cup dried cranberries
Step-by-Step Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and for easy cleanup.
Cream Butter and Sugars
- In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar, and brown sugar. Beat for about 2-3 minutes, or until the mixture is light and fluffy.
- Add the egg and continue to mix until well combined. Stir in the grated orange zest and vanilla extract.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed just until combined. Be careful not to overmix, as this can make the cookies dense.
Fold in Cranberries and White Chocolate Chips
- With a spatula, gently fold in the chopped cranberries and white chocolate chips. Ensure they’re evenly distributed for consistent flavor in every bite.
Shape and Bake
- Scoop the dough into 1-inch balls (a small cookie scoop works well for this) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown. If using dried cranberries, aim for a slightly shorter bake time of 11-13 minutes to prevent the cookies from over-baking.
Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set without falling apart.
Kitchen Equipment Needed
- Large mixing bowl and electric mixer
- Medium mixing bowl for dry ingredients
- Whisk
- Spatula for folding in cranberries and white chocolate
- Baking sheets and parchment paper
- Cookie scoop or tablespoon for portioning dough
- Wire rack for cooling
Serving and Storage Tips
- Serving: These cookies are delicious served fresh with a hot cup of tea or coffee, making them an excellent holiday treat.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Variations
- Nuts: Add a 1/2 cup of chopped walnuts or pecans for an extra layer of crunch.
- Dark Chocolate Chips: Swap the white chocolate chips for dark chocolate to balance the sweetness and enhance the cranberry flavor.
- Orange Glaze: Drizzle a simple orange glaze (powdered sugar and orange juice) over the cooled cookies for an extra citrus kick.
- Spices: Add a hint of cinnamon or nutmeg to the dough for a warming spice flavor that’s perfect for the holiday season.
Helpful Notes and Tips from Chefs
- Fresh vs. Dried Cranberries: Using fresh cranberries gives a bright, tangy taste, while dried cranberries provide a sweeter, chewier texture. Both options work well, so use whichever you prefer or have on hand.
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature to help the dough come together smoothly and for even baking.
- Zest for Freshness: Orange zest adds a wonderful aroma and flavor. Be sure to zest only the orange’s outer peel (avoiding the bitter white pith) for the best taste.
Frequently Asked Questions
1. Can I make these cookies gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitute for best results.
2. Can I use frozen cranberries?
Yes, you can use frozen cranberries. Thaw and drain them first to prevent excess moisture from affecting the cookie dough.
3. How do I keep the cookies soft?
Store the cookies with a slice of bread in the container; the bread will help keep them soft and chewy.
4. Can I add other fruits or nuts?
Absolutely! Diced dried apricots or almonds can be delicious additions that enhance the flavor and texture.
5. Can I skip the orange zest?
Yes, but the orange zest adds a unique citrus flavor that elevates the cookie. If omitted, consider adding a few drops of orange extract for a similar taste.
These White Chocolate Cranberry and Orange Cookies are the perfect treat for any occasion, bringing festive flavors and a comforting sweetness everyone will love. Enjoy them fresh or share them with friends—they’re bound to bring holiday cheer to any gathering!
Festive White Chocolate Cranberry and Orange Cookies Recipe
Ingredients
- 3/4 cup unsalted butter at room temperature (12 tablespoons or 1.5 sticks)
- 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 use your favorite gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries coarsely chopped or 1 cup dried cranberries
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar, and brown sugar for 2-3 minutes, or until light and fluffy. Add the egg and mix well. Beat in the orange zest and vanilla extract.
Combine Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in Cranberries and White Chocolate Chips:
- Using a stiff spatula, gently fold in the chopped cranberries and white chocolate chips until evenly incorporated.
Shape and Bake:
- Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges turn golden brown (if using dried cranberries, bake for 11-13 minutes).
Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.