White Chocolate Cranberry Cookies Recipe

White Chocolate Cranberry Cookies Recipe

from natashaskitchen.com
25 min
36 servings

These soft Cranberry Cookies studded with white chocolate chips and orange zest are a simple and festive cookie. You can use fresh cranberries or dried cranberries in this recipe, though fresh cranberries are preferred for a softer cookie.

Ingredients

  • 3/4 cup unsalted butter (at room temperature (12 Tbsp or 1.5 sticks))
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp grated orange zest
  • 2 tsp vanilla extract
  • 1 large egg (room temperature)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cups white chocolate chips
  • 2 cups fresh cranberries (8 oz. bag) (coarsely chopped, or substitute 1 cup dried cranberries)

Directions

  1. 1

    Preheat the oven to 350°F. Line baking sheets with parchment paper.

  2. 2

    In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and sugar for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract.

  3. 3

    In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.

  4. 4

    Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.

  5. 5

    Bake 12-15 minutes or until golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes).

  6. 6

    Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.