White Chocolate Cranberry Cookies
Delightful white chocolate cranberry cookies with a hint of fresh orange zest. Perfect for a cozy treat or holiday baking!
Equipment
- Baking Sheets
- Parchment Paper
- Large Bowl
- Stand Mixer (optional)
- Whisk
- 2-Tablespoon Scoop
- Wire Rack
- Large round cookie cutter (optional)
Ingredients
- 1 cup unsalted butter (2 sticks), softened to room temperature for easy mixing
- 1 1/2 cups granulated sugar
- 1 tsp fresh orange zest adds a bright, natural flavor!
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour spooned and leveled for perfect texture
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dried cranberries for a lovely tart balance!
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Line a few large baking sheets with parchment paper – this makes cleanup a breeze!
- Cream it Up: In a big bowl (or a stand mixer), beat together the softened butter, granulated sugar, and fresh orange zest until the mixture is wonderfully light and fluffy.
- Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Dry Mix: In a separate bowl, quickly whisk together the all-purpose flour, baking soda, and kosher salt.
- Combine: With your mixer on low speed, slowly add the dry ingredients into the wet mixture. Mix just until everything comes together – be careful not to over-mix to keep your cookies tender!
- Fold in Goodies: Gently fold in the white chocolate chips and dried cranberries.
- Scoop & Bake: Use a 2-tablespoon scoop to drop rounded portions of cookie dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
- First Bake: Bake for 12 minutes, or until the edges are just barely golden brown.
- Pro Tip (Optional!): For perfectly round, chewy cookies, gently tap the baking sheet on the counter once it's out of the oven. Then, use a large round cookie cutter to gently swirl around the edges of the still-warm cookies to reshape them into perfect circles.
- Final Touch: Return the cookies to the oven for an additional 3 minutes, or until they're nicely golden brown.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious, homemade treats!
Notes
Nutrition (estimated per cookie):
- Calories: 200
- Total Carbs: 30g
- Net Carbs: 28g
- Fats: 12g
- Protein: 2g
