Irresistible White Chocolate Cranberry Cookies to Bake Today

These White Chocolate Cranberry Cookies blend creamy richness and tartness in a chewy treat perfect for any occasion.

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Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Servings: 24 cookies

Course: Cookies

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Batter

2 sticks Unsalted Butter provide moisture and a chewy texture; melt and slightly cool for best results.
¾ cup Brown Sugar packed, adds moisture and a rich flavor; both light and dark varieties work great.
¾ cup Granulated Sugar contributes sweetness, balancing the tartness of the cranberries.
1 teaspoon Vanilla Extract enhances the overall flavor of the cookies.
1 teaspoon Salt elevates sweetness and flavors in the dough.
2 tablespoons Orange Zest from 2 large oranges add a bright citrus note that lifts the cookie's flavor.
2 large Eggs preferably at room temperature, bind the ingredients together for a cohesive dough.
2¼ cups All-Purpose Flour forms the foundation for the cookies; use the spoon-and-level method to prevent density.
1 teaspoon Baking Soda acts as a leavening agent, helping the cookies rise.
2 cups White Chocolate Chunks or Chips add a creamy sweetness; opt for high-quality for best results.
1 cup Dried Cranberries roughly chopped, bring tartness that complements the sweet chocolate.
½ cup Walnuts chopped, optional for a delightful nuttiness for texture.

Equipment

Oven
Mixing Bowl
Spatula
Parchment Paper
Cookie scoop
Whisk

Method

Step-by-Step Instructions for White Chocolate Cranberry Cookies

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a microwave-safe bowl, melt 2 sticks of unsalted butter and cool slightly.
Whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Mix in vanilla extract, salt, and orange zest until evenly incorporated.
Add eggs one at a time, mixing well after each addition.
Sift in flour and baking soda, folding gently until just combined.
Fold in white chocolate chunks, cranberries, and walnuts if using.
Refrigerate the dough for at least 1 hour (optional).
Roll dough into 1.5-ounce balls and place on baking sheets 3 inches apart.
Bake for 8-10 minutes until golden at the edges and slightly underdone in the center.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 27gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be customized with various add-ins and are gluten-free friendly if using the appropriate flour. Enjoy with hot cocoa or coffee!

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