These White Chocolate Cranberry Cookies are a delightful treat that will warm your kitchen and your heart. The sweet, creamy white chocolate pairs perfectly with the tartness of fresh cranberries. Simple to make and perfect for any occasion, these cookies are sure to become a family favorite. They’re great for holiday gatherings or as an everyday snack!
Why You Will Love This Recipe
These cookies are incredibly easy to whip up, making them perfect for baking beginners. With just a few everyday ingredients, you can create a deliciously sweet and tangy treat that everyone will adore. The combination of rich white chocolate and the slight tartness of cranberries adds a lovely balance of flavors. Plus, they bake up in just about 15 minutes!
How to Make White Chocolate Cranberry Cookies
Making these cookies is straightforward and fun. You start by mixing your wet ingredients until they’re nice and fluffy, then add your dry ingredients and fold in the tasty add-ins. Just scoop, bake, and enjoy the warm aroma filling your home. It’s a simple method that yields delicious results.
What You Need
Ingredients for White Chocolate Cranberry Cookies
- ¾ cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup white chocolate chips
- 2 cups fresh cranberries (coarsely chopped, or 1 cup dried cranberries)
Step-by-Step
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add egg, orange zest, and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture until the dough comes together.
- Gently fold in cranberries and white chocolate chips.
- Scoop 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 are golden brown. For dried cranberries, reduce bake time to 11-13 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve White Chocolate Cranberry Cookies
These cookies are delightful on their own, but they pair well with a cup of warm tea or coffee. You can also serve them at holiday gatherings or bake them as a fun treat for a children’s party. Consider packing a few for school lunches or sharing them with friends as a thoughtful gift!
How to Store White Chocolate Cranberry Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They’ll last for about a week. If you want to save them for later, you can freeze the baked cookies. Just place them in a freezer-safe bag, and they will stay good for about three months. To reheat, pop them in the microwave for a few seconds until warmed through.
Recipe Tips
- Use softened butter for a smoother texture.
- Don’t skip the orange zest; it adds a lovely flavor.
- Adjust the baking time based on your oven; watch for golden edges.
- For chewier cookies, try adding an extra egg yolk.
- If using dried cranberries, chop them finely for better distribution.
Variations & Swaps
- Swap white chocolate for dark chocolate for a richer flavor.
- Use dried cranberries instead of fresh for a sweeter treat.
- Add a sprinkle of nuts for extra crunch, like pecans or walnuts.
- Replace half the flour with oats for a chewy texture.
- Experiment with spices like cinnamon or nutmeg for a warm twist.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance. Chill it in the fridge for up to 3 days before baking. This also enhances the flavor. Just scoop and bake when you’re ready!
Can I freeze these cookies?
Absolutely! After they cool completely, place them in a freezer-safe bag. They will keep well for about three months. Just thaw them at room temperature before serving.
What if I want to use dried cranberries?
You can use dried cranberries instead of fresh ones. Just reduce the baking time to ensure they don’t dry out too much in the oven.
What’s the best way to reheat these cookies?
For the best results, place cookies in the microwave for about 10-15 seconds. This warms them up nicely without making them hard.
What mistakes should I avoid while making these cookies?
Make sure your butter is at room temperature for consistent mixing. Also, avoid overmixing the dough after adding the flour—it can make cookies tough. Keep an eye on baking time for perfect results.
White Chocolate Cranberry Cookies
Ingredients
Wet Ingredients
- ¾ cup unsalted butter, at room temperature 12 Tbsp or 1.5 sticks
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
Dry Ingredients
- 2 cups all-purpose flour or gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Add-ins
- ¾ cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped or 1 cup dried cranberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add egg, orange zest, and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture until the dough comes together.
- Gently fold in cranberries and white chocolate chips.
- Scoop dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Baking
- Bake for 12-15 minutes or until the edges are golden brown. For dried cranberries, reduce bake time to 11-13 minutes.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
