Cranberry White Chocolate Chip Cookies
These festive cranberry white chocolate cookies are soft, chewy, and full of sweet-tart flavor. A family-favorite Christmas cookie that’s easy to make and perfect for gifting.
Servings: 20 cookies
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract
- 1 tablespoon freshly grated orange zest
- 1 3/4 cups flour plus more if necessary
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.
- Beat butter and sugars until fluffy. Add egg, vanilla, orange extract and orange zest, and mix well.
- Add one cup of the flour along with the baking soda and salt and mix well. Add remaining 3/4 cups flour and mix until incorporated. Pinch the dough. If it doesn't stick to your fingers, it is ready. If it does, add more flour (start with 2 tablespoons) until dough does not stick to your fingers.
- Add the white chocolate chips and dried cranberries and mix until evenly distributed.
- Using a large cookie scoop, place the dough two inches apart on your baking sheets. Re-shape the dough so that it is taller than it is wide. The dough should look like small pillars.
- Bake for 12 minutes, just until the edges start to brown. Remove from the oven and let continue baking on the hot cookie sheet for ten minutes before transferring to a wire rack to cool.
Notes
- Chill dough for thicker cookies.
- Use dried cranberries only.
- Don’t overbake – you'll know they are ready when the edges are golden, and the centers are pale.
- Add orange zest for brightness.
- Scoop tall dough mounds for chewy centers.
- Press extra chips on top after baking for bakery-style look.
- Storage – Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing – To freeze, place cookies in a single layer in a freezer bag and store for up to 3 months. Thaw at room temperature before serving. Dough can also be portioned and frozen; bake straight from frozen with an extra 1-2 minutes added.
- Make Ahead – You can make the dough up to 48 hours ahead of time and keep in the fridge until ready to bake.
Nutrition
Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 105mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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