Description
These White Chocolate Cranberry Orange Cookies combine sweet white chocolate, tart dried cranberries, and bright orange zest and juice for a delightful balance of flavors. Soft and chewy with a hint of citrus, they are perfect for holiday treats or any time you want a festive cookie with a unique twist.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients and Flavorings
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp fresh orange zest
- 1 tbsp fresh orange juice
Add-ins
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, fresh orange zest, and fresh orange juice to the butter and sugar mixture, mixing well to combine all ingredients thoroughly.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or stirring just until incorporated. Avoid overmixing to maintain tender cookies.
- Fold in Add-ins: Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, substitute half of the all-purpose flour with bread flour.
- If fresh orange is not available, 1 teaspoon of high-quality orange extract can be used in place of the zest and juice.
- You can freeze the cookie dough balls for up to 3 months; bake directly from frozen, adding an extra 1-2 minutes to the baking time.
- Make sure the butter is softened to room temperature to ensure proper creaming and dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
