White Chocolate Cranberry Cookies – These white chocolate cranberry cookies are soft and chewy in the center with a crisp edge, gooey white chocolate, tart dried cranberries, and a hint of orange. They’re perfect for holidays, cookie boxes, or everyday treats!
White Chocolate Cranberry Cookies
I know these cookies may not cream “Christmas” but they are going to be a new favorite to add to any holiday cookie tray! These are nice, soft cookies that are filled with so many white chocolate chips and dried cranberries. I like that they are a cookie that even people who don’t like chocolate can enjoy. The recipe makes about 20 cookies but you can always double it if you want more.
Common Questions About Making White Chocolate Cranberry Cookies
What are white chocolate cranberry cookies?
White chocolate cranberry cookies are a cookie with a simple cookie base filled with white chocolate chips and dried cranberries.
What kind of chocolate should I use?
I used white chocolate chips but you could use white chocolate chunks, chocolate chips, chopped chocolate, etc.
How many cookies does this recipe make?
This recipe makes 20 cookies.
How should I store these cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week.
Ingredient Notes –
- Butter is the base of our cookies. It adds richness and flavor and helps give the dough structure. Make sure the butter is fully softened so it incorporates smoothly with the sugar.
- Granulated sugar sweetens the cookies.
- Orange zest adds a hint of fresh citrus flavor and pairs really well with the tart cranberries.
- Eggs add moisture and help hold the cookie dough together.
- Vanilla enhances the sweetness and flavor of the cookies.
- Flour gives the cookies structure. Make sure to measure using the spoon and level method as adding too much flour will result in dry, crumbly cookies.
- Baking soda helps keep the cookies soft and chewy.
- Salt helps balance out the sweetness of the cookies.
- We’re adding white chocolate and dried cranberries to these cookies but you could use any add-ins you like.
Looking for more cookie recipes? Check these out!
- Butter Pecan Cookies
- Peanut Butter Chocolate Chunk Cookies
- White Chocolate Macadamia Nut Cookies
- Dark Chocolate Pretzel Cookies
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon fresh orange zest
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dried cranberries
- Preheat your oven to 350 degrees F and line a few large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and orange zest until the mixture is light and fluffy. This can be done in a large bowl with a hand mixer (if needed).
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
- In a separate bowl, stir together the all-purpose flour, baking soda, and kosher salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined - be careful not to over-mix.
- Gently fold in the white chocolate chips and dried cranberries.
- Use a two-tablespoon scoop to drop rounded portions of cookie dough onto the prepared baking sheets. Make sure to leave at least 2" of space between the cookies.
- Bake for 12 minutes, or until the edges are just barely golden brown. Then tap the baking sheet on the counter to sink the center of the cookies and swirl a large round cookie cutter around the edge to shape them back into circles. This will help ensure that you have perfectly round, chewy cookies.
- Return the cookies to the oven for an additional 3 minutes, or until golden brown.
- Allow the cookies to cool for 5 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
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