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 granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon 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 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 the cookies from sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and well-combined.
- Add the egg, vanilla extract, orange zest, and fresh orange juice to the butter mixture. Beat on medium speed until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure everything is mixed evenly.
- 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. Do not overmix the dough.
- Using a sturdy spatula, gently fold in the dried cranberries and white chocolate chips. Ensure they are evenly distributed throughout the cookie dough so every bite is flavorful.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons per cookie) and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just lightly golden brown. The centers may still look a bit soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the structure set without breaking.