Why Make This Recipe

White Chocolate Cranberry Cookies are a delightful treat that combine the sweetness of white chocolate with the tartness of cranberries. These cookies are soft, chewy, and perfect for any occasion. Whether you want to impress guests at a holiday party or simply enjoy a sweet snack at home, this recipe is easy to follow and yields delicious results.

How to Make White Chocolate Cranberry Cookies

Ingredients:

• 2 sticks (8oz, 227g unsalted butter, melted and slightly cooled)
• ¾ cup packed (5.25oz, 149g brown sugar, light or dark)
• ¾ cup (5.25oz, 149g granulated sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons orange zest (from 2 large oranges)
• 2 large eggs (room temperature preferred)
• 2¼ cups (10.125oz, 287g) all-purpose flour
• 1 teaspoon baking soda
• 2 cups (12oz, 340g) white chocolate chunks or chips
• 1 cup (4.2oz, 120g) dried cranberries, roughly chopped
• ½ cup (2oz, 57g) walnuts, chopped (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a microwave-safe bowl or saucepan, melt the butter until it’s almost completely melted. Stir to finish melting it with the residual heat.
3. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
4. Add the vanilla extract, salt, and orange zest, mixing thoroughly.
5. Whisk in the eggs one at a time until fully incorporated.
6. Add the flour and baking soda to the wet mixture. Stir until the dry ingredients are just incorporated; avoid overmixing.
7. Gently fold in the white chocolate chunks, chopped cranberries, and walnuts (if using).
8. For a better texture and flavor, you can refrigerate the dough for at least 1 hour.
9. Roll the dough into 1.5-ounce balls (about 2 tablespoons each) and place them 3 inches apart on the prepared baking sheets.
10. Bake for 8-10 minutes, until the edges are golden brown but the centers still look slightly underdone.
11. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve White Chocolate Cranberry Cookies

These cookies are delicious on their own or can be served with a glass of milk or a cup of coffee. They make great gifts or desserts at gatherings. You can also serve them warm with a scoop of vanilla ice cream for a delightful treat.

How to Store White Chocolate Cranberry Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze them. Just make sure to layer them with parchment paper to prevent sticking.

Tips to Make White Chocolate Cranberry Cookies

• Use room temperature eggs: This helps the ingredients mix better.
• Don’t overmix: Stir just enough to combine the ingredients to keep the cookies soft.
• Chill the dough: For the best texture, chilling the dough for an hour can make a big difference.

Variation

You can try adding different nuts or chocolate types. For a twist, consider adding a pinch of cinnamon or switching dried cranberries for dried cherries to enhance the flavor.

FAQs

1. Can I use dark chocolate instead of white chocolate?
Yes, you can substitute dark chocolate chunks for a richer flavor.

2. What if I don’t have orange zest?
You can omit the zest or use lemon zest for a different citrus flavor.

3. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour. Just check the ratios as they may vary by brand.

White Chocolate Cranberry Cookies

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• Author: make-recipe
• Total Time: 70 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Delightful cookies combining sweet white chocolate and tart cranberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 sticks (8oz, 227g) unsalted butter, melted and slightly cooled
• ¾ cup packed (5.25oz, 149g) brown sugar
• ¾ cup (5.25oz, 149g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons orange zest (from 2 large oranges)
• 2 large eggs (room temperature preferred)
• 2¼ cups (10.125oz, 287g) all-purpose flour
• 1 teaspoon baking soda
• 2 cups (12oz, 340g) white chocolate chunks or chips
• 1 cup (4.2oz, 120g) dried cranberries, roughly chopped
• ½ cup (2oz, 57g) walnuts, chopped (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Melt the butter in a microwave-safe bowl or saucepan until almost completely melted, then stir to finish melting.
3. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
4. Add the vanilla extract, salt, and orange zest, mixing thoroughly.
5. Whisk in the eggs one at a time until fully incorporated.
6. Add the flour and baking soda to the wet mixture and stir until just incorporated, avoiding overmixing.
7. Gently fold in the white chocolate chunks, chopped cranberries, and walnuts if using.
8. Refrigerate the dough for at least 1 hour for better texture and flavor.
9. Roll the dough into 1.5-ounce balls (about 2 tablespoons each) and place them 3 inches apart on prepared baking sheets.
10. Bake for 8-10 minutes, until edges are golden brown but centers are slightly underdone.
11. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for about a week, or freeze with parchment paper layers to prevent sticking.

• Prep Time: 60 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 280mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg