Description
These Cranberry Cookies are soft, buttery, and bursting with tart cranberries, creamy white chocolate chips, and fresh orange zest. Easy to make in just 25 minutes, they are perfect for Christmas baking, holiday parties, cookie exchanges, or whenever you crave a sweet homemade treat.
Ingredients
- ¾ cup unsalted butter, softened (12 tablespoons)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped, or frozen cranberries; alternatively, use 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the egg and beat until combined. Mix in the orange zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.
- Fold in the chopped cranberries and white chocolate chips using a spatula.
- Shape the dough into approximately 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12–15 minutes, or until the edges are lightly golden. If using dried cranberries, begin checking around 11 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Allow the cookies to cool completely before serving or storing.
Notes
- Serving: Enjoy these cookies with coffee, tea, hot chocolate, or a glass of cold milk.
- Holiday presentation: Arrange them on a festive platter or package them in decorative cookie boxes for homemade gifts.
- Room-temperature storage: Keep the cooled cookies in an airtight container for up to 4–5 days.
- Refrigeration: Refrigeration is generally unnecessary for these cookies, but you can refrigerate them in an airtight container if your kitchen is particularly warm.
- Freezing baked cookies: Freeze completely cooled cookies in a freezer-safe container for up to 3 months.
- Freezing cookie dough: Shape the dough into balls and freeze them on a tray. Once solid, transfer them to a freezer bag and bake from frozen, adding a few extra minutes as needed.
- Keep them soft: Avoid overbaking. Remove the cookies when the edges are set and lightly golden, even if the centers still look slightly soft.
- Ingredient tip: Fresh cranberries provide juicy, tart bursts of flavor, while dried cranberries create a sweeter cookie with a chewier texture.