Ingredients
Wet Ingredients
- 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 tsp grated orange zest
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (or your favorite gluten-free flour, measured correctly)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
Add-ins
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries (8 oz. bag), coarsely chopped, or frozen cranberries, or substitute 1 cup dried cranberries
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium-high speed to cream together the unsalted butter, granulated sugar, and brown sugar for 2-3 minutes until the mixture is light and fluffy. Add the egg and mix well to fully incorporate. Then beat in the grated orange zest and vanilla extract for added aroma and flavor.
- Add Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mixture to the butter mixture and beat just until combined and the dough comes together. Avoid overmixing to keep the cookies tender.
- Add Cranberries and Chocolate: Use a stiff spatula to gently fold in the white chocolate chips and cranberries (fresh, frozen, or dried) just until evenly distributed in the dough.
- Shape Cookies: Using a small cookie scoop or your hands, shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes or until the edges turn golden brown. If using dried cranberries, bake on the shorter end of the time range (11-13 minutes) since they bake faster.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and avoids breakage.
Notes
- Fresh cranberries provide a softer, juicier texture compared to dried cranberries, which make the cookies chewier.
- You can substitute frozen cranberries if fresh are not available; just coarsely chop them before mixing.
- For a gluten-free version, use your favorite gluten-free flour measured correctly to maintain texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls for later baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
