Why Make This Recipe
White Chocolate Cranberry Cookies are a delightful treat that combine the creamy sweetness of white chocolate with the tartness of cranberries. These cookies are not only flavorful but also visually appealing, making them perfect for any occasion. Whether you are looking to impress guests at a gathering or simply enjoy a tasty snack with your family, these cookies will hit the spot. Their chewy texture and beautiful color make them a must-try!
How to Make White Chocolate Cranberry Cookies
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
- 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)
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg, orange zest, and vanilla extract; mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until the dough comes together.
- Gently fold in the 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 best enjoyed fresh out of the oven, but they can also be served at room temperature. Pair them with a glass of milk or a warm cup of tea for a comforting treat. You can also add a sprinkle of powdered sugar on top for a touch of sweetness and elegance.
How to Store White Chocolate Cranberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay tasty for about a week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe bag or container and freeze for up to three months. Just thaw them at room temperature before serving.
Tips to Make White Chocolate Cranberry Cookies
- Make sure the butter is at room temperature for easy mixing.
- Don’t overmix the dough once you add the dry ingredients; this will keep your cookies soft and chewy.
- Feel free to substitute dried cranberries if fresh ones are not available, but adjust the baking time as mentioned.
- Adding nuts, like pecans or walnuts, can add a nice crunch.
Serving Ideas
These cookies are great for holiday gatherings, potlucks, or as a sweet treat any day of the week. They can also make a thoughtful gift when packaged in a decorative box.
Final Thoughts
White Chocolate Cranberry Cookies are a delicious and easy-to-make treat that brings a burst of flavor to your dessert table. With their unique combination of ingredients, they are sure to become a favorite in your home.
FAQs
1. Can I use white chocolate bars instead of chips?
Yes, you can chop white chocolate bars into small pieces to use in this recipe.
2. Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with gluten-free flour for a gluten-free option.
3. How do I know when the cookies are done baking?
Look for the edges to be golden brown. The centers might look slightly underbaked, but they will continue to cook as they cool.
White Chocolate Cranberry Cookies
Ingredients
Wet Ingredients
- ¾ cup unsalted butter, at room temperature Make sure the butter is at room temperature for easy mixing.
- 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) For a gluten-free option, substitute with gluten-free flour.
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Add-ins
- ¾ cup white chocolate chips Chopped white chocolate bars can be used instead.
- 2 cups fresh cranberries (coarsely chopped, or 1 cup dried cranberries) Use dried cranberries if fresh ones are not available, adjust baking time accordingly.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the egg, orange zest, and vanilla extract; mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until the dough comes together.
- Gently fold in the cranberries and white chocolate chips.
Baking
- 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.