Description
These White Chocolate Cranberry Orange Cookies combine sweet white chocolate chips, tart dried cranberries, and fresh orange zest and juice to create a deliciously soft and flavorful cookie perfect for any occasion. The cookies offer a delightful balance of sweet and tangy flavors with a buttery, chewy texture.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer or by hand, cream 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, Vanilla, and Orange Flavors: Beat in the large egg, vanilla extract, fresh orange zest, and fresh orange juice until well combined, ensuring the flavors are evenly distributed throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in Cranberries and White Chocolate Chips: Gently fold the dried cranberries and white chocolate chips into the dough, ensuring they are evenly distributed.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Use fresh orange zest and juice for the best flavor impact.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough is possible; scoop balls onto a tray and freeze before storing in a freezer-safe bag for up to 3 months.
