Cranberry Orange White Chocolate Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh orange zest
- 1 tablespoon fresh orange juice
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup high-quality white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium-high speed. Continue for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add the egg, vanilla extract, orange zest, and orange juice to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear. Be careful not to overmix.
- Using a sturdy spatula, gently fold in the dried cranberries and white chocolate chips by hand. Ensure they are evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) and place them onto the prepared baking sheets, spaced 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the cookies set their structure.