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White Chocolate Cranberry Cookies

Delightfully tender cookies imbued with the brightness of orange zest, these White Chocolate Cranberry Cookies feature a balance of creamy white chocolate and tart cranberries. Ideal for festive occasions, they offer a cheerful twist with the option to use either fresh or dried cranberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 2 tsp vanilla extract
  • 1 large egg room temperature
  • 3/4 cup white chocolate chips
  • 2 tsp freshly grated orange zest
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter softened (12 Tbsp or 1.5 sticks)
  • 1/2 cup packed light brown sugar
  • 2 cups fresh cranberries coarsely chopped (or 1 cup dried cranberries)
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 cups all-purpose flour or your preferred gluten-free blend, properly measured

Instructions
 

  • Preheat oven to 350°F and line baking trays with parchment paper.
  • Cream the butter, granulated sugar, and brown sugar in a large bowl using an electric mixer on medium-high speed for 2–3 minutes until the mixture is fluffy and pale. Incorporate the egg, followed by the orange zest and vanilla extract, mixing until smooth.
  • In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, mixing only until the dough comes together.
  • Gently fold in the chopped cranberries and white chocolate chips with a sturdy spatula. Scoop dough into 1-inch rounds and space them 2 inches apart on the prepared trays.
  • Bake for 12–15 minutes or until the edges are a light golden brown. If using dried cranberries, reduce baking time slightly to 11–13 minutes.
  • Let cookies rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

For delayed baking, wrap dough in plastic and refrigerate up to 72 hours. Allow it to sit at room temperature to soften slightly before scooping.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate/freeze for extended freshness.