White Chocolate Cranberry Cookies
The perfect blend of creamy and tangy, White Chocolate Cranberry Cookies are the ultimate sweet treat for any occasion. With every bite, you’ll experience a delightful combination of textures and flavors that are sure to satisfy your cravings. Bake a batch today and enjoy the warm, inviting aroma filling your kitchen!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Oven
Ingredients
- 0.75 cup Unsalted Butter at room temperature
- 0.5 cup Granulated Sugar
- 0.5 cup Packed Light Brown Sugar
- 2 tsp Grated Orange Zest
- 1 large Egg room temperature
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 0.5 tsp Fine Sea Salt
- 0.75 cup White Chocolate Chips
- 2 cups Fresh Cranberries coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and both sugars until light and fluffy, about 2 to 3 minutes.
- Add in the egg and beat well to incorporate. Then, mix in the orange zest and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture, beating just until combined.
- Using a stiff spatula, gently stir in the cranberries and white chocolate chips.
- Shape the dough into 1-inch balls, and place them 2 inches apart on your prepared baking sheets.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Tip 1: If not baking immediately, wrap the dough in plastic wrap and refrigerate for up to 72 hours.
- Tip 2: Store cookies in an airtight container at room temperature for up to 3 days.
- Tip 3: These cookies can also be frozen or refrigerated for longer storage.