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To make white chocolate cranberry cookies, you need some simple ingredients. Here’s what you will need: - 1 cup unsalted butter, at room temperature - 3/4 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup white chocolate chips - 3/4 cup dried cranberries - Zest of 1 orange Each ingredient plays a key role in the cookie's flavor and texture. The unsalted butter gives a rich base, while the sugars add sweetness and moisture. The egg binds everything together, making the cookies soft. The dry ingredients, like flour and baking soda, help the cookies rise. Salt balances the sweetness and enhances the flavors. The white chocolate chips add creamy sweetness, and the dried cranberries give a tart bite. The orange zest brightens the flavors, making each cookie taste fresh and exciting. Gather these simple ingredients, and you’re ready to bake a batch of delightful cookies! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, prepare two baking sheets by lining them with parchment paper. This will help the cookies not stick. Now, let’s make the base of our cookies. In a large mixing bowl, combine 1 cup of unsalted butter, 3/4 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed to cream these together. Mix until it’s light and fluffy, about 2-3 minutes. After that, it’s time to add the egg and 1 teaspoon of pure vanilla extract. Beat well until the mixture is smooth. This will bring all the flavors together. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure they are well combined. Now, gradually add this dry mixture to your wet ingredients. Stir gently until they are just blended. Mixing too much can make the cookies tough, so be careful. Next, we’ll fold in the best parts. Carefully add in 1 cup of white chocolate chips, 3/4 cup of dried cranberries, and the zest of 1 orange. Use a spatula to mix them in evenly. Now, it’s time to shape the cookies. Use a cookie scoop or a tablespoon to portion out rounded balls of dough. Place them on the prepared baking sheets, leaving about 2 inches of space between each. This allows the cookies to spread while baking. Bake the cookies in your preheated oven for about 10-12 minutes. Look for a light golden brown on the edges. The centers should still look soft and slightly underbaked. They will firm up as they cool. Once baked, take the cookies out and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the sweet smell filling your kitchen! To get the best texture, use room-temperature ingredients. Cold butter makes it hard to mix well. Let your butter and egg sit out for about 30 minutes before you start. Mixing the dough is key. Overmixing makes cookies tough. After you add the flour, mix just until combined. You want a soft, tender dough. Adding fresh orange zest brightens the cookies. It brings a lovely citrus note that pairs well with cranberries. Just zest one orange into the mix. You can also add more fun flavors. Try chopped nuts, like pecans or walnuts, for extra crunch. Or swap in dark chocolate chips for a richer taste. These options add depth and keep things exciting! Pro Tips Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking. This helps to enhance the flavors and prevents the cookies from spreading too much while baking. Use Fresh Ingredients: Ensure your dried cranberries are fresh and plump for the best flavor. If they are too hard, soak them in warm water for a few minutes before adding them to the dough. Mixing Technique: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies, so stop as soon as you see no more flour visible. Storage Tips: Store baked cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread to the container; it will help maintain moisture. {{image_4}} You can switch up the flavors of your White Chocolate Cranberry Cookies. Try using dark chocolate chips. This adds a rich taste that pairs well with the sweet cranberries. Butterscotch chips are another great option. They give a warm, buttery flavor that complements the cookies perfectly. If you want a fresh twist, use fresh cranberries instead of dried ones. They provide a tartness that balances the sweetness. You can also mix in other dried fruits like cherries or blueberries. Each choice brings its own unique taste to the cookie. For those needing gluten-free options, use gluten-free flour blends. They work well in cookie recipes. Just be sure it has a good mix of ingredients for the best texture. If you follow a vegan diet, you can swap the butter for coconut oil or vegan butter. Use a flax egg instead of the regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. This will help bind your cookies just like an egg would. To keep your white chocolate cranberry cookies fresh, store them at room temperature. Place them in an airtight container. This helps keep them soft and moist. Avoid stacking cookies directly on top of each other to prevent sticking. If you need to store them for longer, consider refrigeration or freezing. - Refrigeration: You can keep cookies in the fridge for up to one week. Just remember to seal them well to avoid drying out. - Freezing: For longer storage, freeze the cookies. Wrap each cookie individually in plastic wrap. Then, place them in a freezer-safe bag. They will last for up to three months in the freezer. These cookies are best enjoyed fresh. At room temperature, they last about five days. If refrigerated, expect them to stay good for up to a week. When frozen, you can keep them for three months and still enjoy their great taste. The key is to store them properly to maintain their flavor and texture. You can use salted butter if you have no unsalted butter. Just reduce the added salt in the recipe. Coconut oil is another good choice. It will give a slight coconut taste but works well. If you prefer a dairy-free option, try a plant-based butter. Yes, you can make the dough ahead of time. Chill the dough in the fridge for up to three days. You can also freeze it for up to three months. Just scoop the dough into balls, freeze them, and then store them in a bag. When you want to bake, you can go straight from the freezer to the oven. Check the edges of the cookies. They should be light golden brown. The centers will look soft and puffy. - Tips for avoiding burnt edges: Make sure your oven is at the right temperature. Use an oven thermometer if needed. Keep an eye on the cookies during the last few minutes of baking. - Signs of doneness for soft centers: The cookies should look slightly underbaked in the middle. They will firm up as they cool on the baking sheet. This blog post walked you through making delicious cookies, from ingredients to storage. You learned about key elements like unsalted butter, sugars, and tasty mix-ins. I shared step-by-step instructions to mix and bake them perfectly. You also got tips for the best texture and flavor enhancements. Remember, small changes can lead to tasty results. With options for dietary needs and storage tips, you can enjoy these cookies for longer. Baking can be fun and rewarding, so give it a try!

Cranberry Bliss White Chocolate Cookies

Delicious cookies featuring white chocolate and dried cranberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, at room temperature
  • 3.75 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup white chocolate chips
  • 0.75 cup dried cranberries
  • 1 zest orange

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cleanup.
  • In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream the mixture together using an electric mixer on medium speed until it becomes light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract to the creamed butter and sugars. Beat well until fully incorporated and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just blended. Be careful not to overmix to keep the cookies tender.
  • Carefully fold in the white chocolate chips, dried cranberries, and orange zest using a spatula, ensuring they are evenly distributed throughout the dough.
  • Using a cookie scoop or a tablespoon, portion out rounded balls of dough and place them onto the prepared baking sheets, allowing about 2 inches of space between each cookie for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown. The centers should appear soft and slightly underbaked, as they will firm up as they cool.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For an inviting display, arrange the cookies on a decorative platter and garnish with a sprinkle of additional orange zest. Serve alongside a glass of cold milk or a warm cup of tea for the perfect treat!
Keyword cookies, cranberries, dessert, white chocolate