Name: Cranberry Cookies with White Chocolate Chips and Orange Zest Recipe
Prep time: 15 min
Cook time: PT-491254H16M19S
Total time: PT-491254H16M19S
Cuisine: American
Ingredients: 3/4 cup unsalted butter (at room temperature, 12 Tbsp or 1.5 sticks); 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg (room temperature); 2 tsp grated orange zest; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp fine sea salt; 3/4 cups white chocolate chips; 2 cups fresh cranberries (coarsely chopped) or frozen cranberries, or substitute 1 cup dried cranberries*

Ingredients

3/4 cup unsalted butter (at room temperature, 12 Tbsp or 1.5 sticks)

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg (room temperature)

2 tsp grated orange zest

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp fine sea salt

3/4 cup white chocolate chips

2 cups fresh cranberries (coarsely chopped), or frozen cranberries, or substitute 1 cup dried cranberries*

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.

Step 2: In a large bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar, and brown sugar for 2 to 3 minutes until the mixture is light and fluffy.

Step 3: Add the egg to the butter mixture and beat well to combine. Then mix in the orange zest and vanilla extract thoroughly.

Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Gradually add this dry mixture to the wet ingredients and beat just until a dough forms.

Step 5: Fold in the cranberries and white chocolate chips gently using a stiff spatula until evenly distributed.

Step 6: Shape the dough into 1-inch balls, spacing them about 2 inches apart on the prepared baking sheets for even baking.

Step 7: Bake the cookies for 12 to 15 minutes, or until the edges are golden brown. Note that cookies made with dried cranberries may bake faster, in about 11 to 13 minutes.

Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen cranberries if fresh are out of season, but thaw and drain them well to avoid excess moisture.

Substitute dried cranberries if you prefer a chewier texture and sweeter taste; reduce quantity to 1 cup as they are more concentrated.

For a citrus twist, add a teaspoon of lemon zest along with the orange zest.

To make these cookies dairy-free, substitute butter with a plant-based alternative and check that white chocolate chips are vegan-friendly.

FAQs

Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries, but use about half the amount (1 cup) since they are sweeter and more concentrated. Baking time will be slightly shorter as well.

How do I prevent the cranberries from making the dough too wet?

Chop fresh cranberries coarsely and ensure frozen cranberries are thawed and drained before mixing them into the dough. This helps reduce excess moisture and keeps the cookies from spreading too much.