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Orange Cranberry White Chocolate Chip Cookies

Orange Cranberry White Chocolate Chip Cookies to Brighten Your Holidays

Delight in festive Orange Cranberry White Chocolate Chip Cookies full of citrusy orange zest and tart cranberries for a perfect holiday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour substitute with a gluten-free flour blend for a gluten-free version
  • 1 teaspoon baking soda ensure it's fresh for the best results
  • ½ teaspoon salt enhances flavor
  • ¾ cup butter use vegan butter for a dairy-free option
  • ½ cup brown sugar contributes to chewy texture
  • ½ cup granulated sugar boosts sweetness
  • 1 large egg for vegan option, use a flax egg
  • 1 teaspoon vanilla extract deepens flavor
  • 1 tablespoon orange zest brings a bright, citrusy kick
  • 1 cup dried cranberries can be swapped with dried cherries or raisins
  • 1 cup white chocolate chips consider dark chocolate for a different flavor

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cookie sheets
  • parchment paper
  • spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C), and line your cookie sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In a large mixing bowl, cream together ¾ cup of butter, ½ cup of brown sugar, and ½ cup of granulated sugar until creamy.
  4. Add in 1 egg and 1 teaspoon of vanilla extract to the mixture, and mix until fully integrated.
  5. Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined.
  6. Fold in the zest of 1 orange, 1 cup of dried cranberries, and 1 cup of white chocolate chips.
  7. Portion the dough onto the prepared cookie sheets, leaving space for spreading.
  8. Bake for 10-12 minutes until edges are lightly golden.
  9. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 4mgCalcium: 10mgIron: 0.5mg

Notes

Chill dough for 30 minutes if too soft to prevent spreading during baking. Check that baking soda is fresh for best results. Store in an airtight container for up to 5 days or freeze for up to 3 months.

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