Cranberry Orange White Chocolate Chip Cookies
These festive cookies combine chewy dried cranberries, fragrant orange zest, and creamy white chocolate chips in a buttery, soft-baked cookie. Perfect for holiday gatherings, gifting, or enjoying with a warm beverage on cold winter evenings.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened (1½ sticks)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 2 tablespoons fresh orange zest from about 2 medium oranges
- 1 teaspoon vanilla extract
- 1½ cups white chocolate chips
- 1 cup dried cranberries
- ½ cup chopped walnuts or pecans optional
Instructions
- Prepare your workspace. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt until well blended. Set aside.
- Cream the butter and sugars. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Don’t rush this step—proper creaming creates the perfect cookie texture.
- Add the eggs and flavoring. Beat in the eggs one at a time, then add the orange zest and vanilla extract. Mix until well combined and the mixture looks smooth and slightly lighter in color.
- Incorporate the dry ingredients. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing will result in tough cookies.
- Fold in the mix-ins. Using a wooden spoon or spatula, gently fold in the white chocolate chips, dried cranberries, and nuts (if using) until evenly distributed throughout the dough.
- Scoop the dough. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake to perfection. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. They will continue to set as they cool.
- Cool properly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra orange flavor, add 1-2 teaspoons of orange extract along with the vanilla extract.
- The dough can be refrigerated for up to 3 days before baking, or frozen in portioned balls for up to 3 months.
- For a more festive look, drizzle cooled cookies with melted white chocolate and sprinkle with additional orange zest.
- If you prefer softer cookies, slightly underbake them by a minute.
- To enhance the cranberry flavor, soak the dried cranberries in orange juice for 15 minutes, then pat dry before adding to the dough.