why make this recipe
White Chocolate Cranberry Cookies are a delightful treat that combine the rich creaminess of white chocolate with the tartness of cranberries. These cookies are perfect for holiday gatherings, family get-togethers, or just a cozy day at home. Their bright flavors make them a hit among both kids and adults, adding a touch of cheer wherever they go. Plus, they are easy to make and a wonderful way to impress your friends with minimal effort!
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 the 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 warm right out of the oven, but they also taste great at room temperature. You can serve them on a platter for parties, or pack a few in a cookie jar for a sweet snack anytime. Pair them with a glass of milk, hot cocoa, or even a cup of tea for the perfect treat!
how to store White Chocolate Cranberry Cookies
To keep the cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them by placing them in a freezer-safe bag or container. They can stay good for up to three months in the freezer. Just remember to thaw them before enjoying!
tips to make White Chocolate Cranberry Cookies
- Make sure your butter is at room temperature for the best texture.
- If using fresh cranberries, chop them coarsely to distribute the flavor evenly.
- For a delicious twist, add a sprinkle of sea salt on top of the cookies before baking.
- Experiment with different types of chocolate, like dark or milk chocolate, if white chocolate isn’t your favorite.
Serving Ideas
These cookies can be served at holiday parties, as a sweet snack for kids, or brought to potlucks. They also make great gifts when wrapped in a decorative tin or box!
Final Thoughts
Making White Chocolate Cranberry Cookies is a fun and rewarding experience. They offer a unique blend of flavors that everyone will love. Whether you bake them for a specific occasion or just because, they are sure to bring a smile to your face and warm your heart.
FAQs
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries instead of fresh. Just adjust the baking time slightly to avoid overbaking.
Can I substitute other types of chocolate?
Absolutely! You can try dark or milk chocolate chips if you prefer, or even mix different types together.
How can I make gluten-free cookies?
You can easily make these cookies gluten-free by using a gluten-free all-purpose flour blend in place of regular flour.
White Chocolate Cranberry Cookies
- Total Time: 30
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies that combine creamy white chocolate with tart cranberries, perfect for holiday gatherings or cozy days at home.
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)
Instructions
- 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 the 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.
Notes
Best enjoyed warm, but also tasty at room temperature. Store in an airtight container at room temperature for about a week or freeze for up to three months.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
