Holiday White Chocolate Cranberry Cookies
Soft, buttery cookies packed with tart fresh cranberries and creamy white chocolate chips, perfect for festive celebrations and holiday treats.
Equipment
- 1 baking sheets
- 1 parchment paper
- 1 large mixing bowl
- 1 electric mixer
- 1 cookie scoop
Ingredients
- 1 cup unsalted butter cold
- 1 cup sugar
- 2 large eggs
- ½ teaspoon orange extract or 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 2 cups fresh cranberries
- 1 tablespoon orange zest optional
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream together unsalted butter and sugar until light and fluffy.
- Beat in the eggs and orange or vanilla extract until well combined.
- Whisk together flour, baking powder, and salt, then add to the wet ingredients and mix until just combined.
- Fold fresh cranberries and white chocolate chips into the batter.
- Use a cookie scoop to portion 1/4 to 1/3 cup dough per cookie and place six dough balls per baking sheet.
- For thicker cookies, chill dough balls in the fridge for 15 to 30 minutes before baking.
- Bake for 13 to 15 minutes until cookies are set and tops are no longer glossy; add extra time if chilled.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies covered in the fridge for up to 5 days.
- Freeze cookies up to 2 months; thaw before serving.
- Chill dough for thicker cookies before baking.