Description
White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies bring festive cheer with every bite! The vibrant red cranberries and creamy white chocolate chips make these cookies perfect for the holidays or any special occasion. Whether you’re baking them for a cookie swap or gifting them to neighbors, these treats are sure to impress. Fresh cranberries give these cookies a softer texture and add a bright tartness that pairs perfectly with the sweetness of the white chocolate.
3/4 cup unsalted butter, room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp grated orange zest
2 tsp vanilla extract
1 large egg, room temp
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp sea salt
3/4 cup white chocolate chips
2 cups fresh cranberries, coarsely chopped
Directions:
1. Preheat oven to 350°F. Line baking sheets.
2. Cream butter, sugars, egg, zest, and vanilla.
3. Mix flour, baking powder, and salt. Combine with wet mixture.
4. Fold in cranberries and chocolate. Shape into 1-inch balls.
5. Bake 12-15 mins. Cool completely.
Prep Time: 10 mins
Kcal: 82 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure all ingredients, especially the butter and egg, are at room temperature for proper emulsification. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy. Beat in the egg, vanilla extract, and orange zest until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing. Using a spatula, gently fold in the coarsely chopped fresh cranberries and white chocolate chips. The dough will be thick. Scoop dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheets. Bake for 12-15 minutes, or until the edges are just set and lightly golden. The centers will look soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
These cookies are versatile. Serve them warm with a glass of cold milk or a cup of hot coffee. For a festive dessert platter, pair them with dark chocolate cookies and shortbread. They also make excellent edible gifts; place them in a decorative tin or cellophane bag tied with a ribbon. Crumble a cookie over vanilla ice cream for a delightful sundae topping.
How-to Summary
To summarize: Cream room-temperature butter and sugars. Mix in wet ingredients. Combine dry ingredients separately, then blend into wet mix. Fold in cranberries and white chocolate. Form 1-inch dough balls. Bake at 350°F for 12-15 minutes. Cool before serving.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? Yes, but the texture and flavor will differ. Dried cranberries are sweeter and chewier. If using dried, reduce the quantity to 1 1/4 cups and consider soaking them in warm orange juice for 10 minutes to plump them up.
How should I store these cookies? Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months, or freeze the shaped dough balls and bake from frozen, adding 1-2 minutes to the bake time.
My cookies spread too much. What happened? This is often caused by butter that was too warm or an oven that wasn’t fully preheated. Ensure your butter is cool room temperature (able to hold a fingerprint) and chill the dough for 30 minutes before baking if your kitchen is warm.
Can I omit the orange zest? Absolutely. The zest adds a bright citrus note, but the cookies will still be delicious without it. You could substitute 1/2 teaspoon of almond extract for a different flavor profile.
Why are my cookies cakey? A cakey texture usually results from overmixing the dough after adding the flour, which develops too much gluten. Mix the dry ingredients in only until no white streaks remain.
Common Mistakes to Avoid
- Using melted or overly soft butter, which causes excessive spreading.
- Overmixing the dough after adding the flour, leading to tough cookies.
- Not chopping the fresh cranberries, resulting in large, overly tart pockets.
- Overbaking; remove cookies when edges are set but centers are still soft.
- Placing dough balls on warm baking sheets, which causes them to start melting before baking.
Conclusion
These White Chocolate Cranberry Cookies are a harmonious blend of sweet and tart, perfect for bringing festive flavor to any gathering. By following the detailed guide and avoiding common pitfalls, you can achieve soft, chewy cookies with vibrant bursts of cranberry and creamy white chocolate. They are a simple yet impressive bake that captures the spirit of the season. Happy baking!