White Chocolate Cranberry Cookies
Delightful cookies featuring sweet white chocolate and tart cranberries, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze baked cookies in a freezer-safe bag for about three months.