White Chocolate Cranberry Cookies (video)
These white chocolate cranberry cookies are soft and chewy. They are loaded with creamy white chocolate and tangy dried cranberries, and there is a secret ingredient that takes these cookies from ordinary to extraordinary!
Why this recipe is so great:
- Easy to make – All you have to do is beat all the wet ingredients together, mix in the dry ingredients, and bake. It’s as easy as that.
- No chilling required – There is no chilling required with this recipe and you still get soft and chewy cookies that are super flavorful. Less time, less hassle, and you get to enjoy the cookies sooner – sounds like a win-win to me!
- Perfect taste and texture – These cookies have the ideal texture – crispy along the edges and soft and chewy in the middle. The flavor combination is also phenomenal. You’ve got the harmony of creamy white chocolate along with tart and tangy dried cranberries. And are you ready for the secret ingredient? It’s orange zest. Not only do orange and cranberry go great together, but that fresh and vibrant citrus taste takes these cookies to a whole new level.
- Here are some reviews:
“Mégaminoum!!! I mixed dark chocolate with white. You were right about the orange zest, that is the »ziiiing » that keeps my hand in the cookie jar….highly addictive!!!!” – Pascale
“Thank you for this recipe! I just made it today and it’s absolutely delicious. The orange zest makes a big difference. I did have to add a half teaspoon of almond extract as I ran out of vanilla and it smells so good! Thanks again!” – Megan
Ingredients you’ll need:
- All-purpose flour & cornstarch
- Baking soda & salt
- Unsalted butter
- Brown & granulated sugar
- An egg
- Vanilla extract & orange zest
- Dried cranberries & white chocolate chips
How to make white chocolate cranberry cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugars until light and fluffy. Mix in the egg, vanilla, and orange zest.
- Stir in the flour mixture until just combined. Then fold in the chocolate chips and dried cranberries.
- Using a medium cookie scoop or tablespoon, drop the cookie dough 2″ apart on a baking sheet lined with parchment paper or a silicone mat. Bake at 350F for 10 minutes or until the edges are lightly browned.
How to store:
These cookies can be stored in an airtight container at room temperature for up to 5 days.
How to freeze:
Place the cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 1-2 hours or overnight to bring them to room temperature before serving.
What is the cornstarch for?
The added cornstarch makes the cookies a touch softer and more tender, but if you don’t have cornstarch on hand, you can simply add another 2 teaspoons of flour.
Do I have to add orange zest?
No, but it makes a world of a difference. It adds a depth in flavor that just brightens up the whole cookie. It also adds a lovely citrus aroma that, along with the warm scent of brown sugar, just smells like Christmas.
Can I use fresh cranberries?
No, fresh cranberries are too tart and will make the cookies a bit soggy due to the extra moisture from the fresh berries.
You might also like:
- Cranberry Orange Muffins
- Cranberry Orange Scones
- Cranberry Orange Baklava
- White Chocolate Macadamia Nut Cookies
- White Chocolate Christmas Crack
Did you make this recipe? Please kindly leave a comment with your star rating below.
White Chocolate Cranberry Cookies
- Total Time: 25 minutes
- Yield: 2 dozen
These white chocolate cranberry cookies are soft and chewy. They are loaded with creamy white chocolate, tangy dried cranberries, and the fresh taste of orange zest.
- 2 cups (250g) all-purpose flour
- 2 tsp (10ml) cornstarch
- 1 tsp (10ml) baking soda
- 1/4 tsp salt
- ¾ cup (170g) unsalted butter, softened
- ½ cup (100g) lightly packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 2 tsp (10ml) vanilla extract
- 2 tsp (10ml) orange zest
- 3/4 cup (100g) dried cranberries (plus more for topping)
- 3/4 cup (130g) white chocolate chips (plus more for topping)
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Toss together the flour, cornstarch, baking soda, and salt. Set aside.
- Using an electric mixer or stand mixer with paddle attachment, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg, vanilla, and orange zest.
- Stir in the flour mixture until just combined. Then fold in the cranberries and white chocolate chips.
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets. Add a few extra cranberries on top of each cookie dough if desired.
- Bake for 8-10 minutes or until the edges just start to brown. Remove from the oven and add a few extra chocolate chips if desired. Let cool on baking sheet for 5-10 minutes before transferring to a cooling rack.
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
To freeze – Place the cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 1-2 hours or overnight to bring them to room temperature before serving.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: white chocolate cranberry cookie recipe, cranberry orange cookies, chewy cranberry cookies, soft white chocolate cookies
Recipe adapted from The Domestic Rebel.
26 Comments on “White Chocolate Cranberry Cookies (video)”
I love these cookies! They turned out excellent and even better than expected. I followed another’s suggestion of adding pistachios and I chopped them ever so slightly, perfect! Thank you for a wonderful recipe.
You’re very welcome, Sama! I’m thrilled these cookies exceeded your expectations and thank you for your kind words!
I mixed dark chocolate with white.
You were right about the orange zest, that is the »ziiiing » that keep my hand in the cookie jar….highly addictive!!!!
Thank you, Pascale, for your rave review! I’m thrilled you liked it that much!
Good cookie! I used the zest from 3/4 of an orange, about 1 tsp and that was plenty zest. I got about 24 cookies out of the batch. I also added some pistachios (going for that red/green combo for Christmas!). Thanks for a great recipe.
You’re very welcome, Ann! I’m glad you liked it, and have a very merry Christmas!
Could this be refrigerated overnight to develop the flavors? Thank you!
The cookie dough does not need to be refrigerated to develop the flavors. However if you want to refrigerate it, so it can be prepared ahead of time, I would scoop it out first so that it’s in ready to bake portions and bring it to room temperature before baking.
These cookies are so festive and look delish!
Thanks Julie! I always appreciate you stopping by:)
I made this recipe earlier today and they are delicious! Thank you for sharing!
Thanks so much for this recipe! Absolutely delicious. …any idea on the calorie count though? Thanks!
You’re very welcome. I don’t normally calculate the calories in my recipe, but if I did I would use this site:
Thank you for your comment and have a lovely evening!
For some reason the cookies are not baking as fast as recommended . Just leaving them longer in the oven….
Every oven is slightly different, just keep checking on them every 2 minutes:)
Also I guess I made them bigger than you suggest . So second batch I made exactly 24 cookies. Got done quicker. Also might have over done in the mixer…learning process.
Yup, that is baking. It’s all a learning process. Thanks for your feedback and enjoy your week:)
Like I need more cookies, but I really want one of these. I have never had while chocolate cranberry cookies, but they seem to be all the rave. Could you simply pass me one, dear?
Thank you for this recipe! I just made it today and it’s absolutely delicious. The orange zest makes a big difference and probably should not be omitted. I did have to add a half teaspoon of almond extract as I ran out of vanilla and it smells so good! Thanks again!
You’re welcome Megan and great idea with the almond extract. I think I’ll try that next time. Thank you for your kind words and merry Christmas!
This recipe looks amazing, I can’t wait to try it our. I was just wondering what type of brown sugar, demerara, soft ?
I used soft brown sugar. Thank you for your question and enjoy!
Thank you, I am looking forward to making these 😀
Oh also are your oven temperatures from a fan oven?
No fan, just conventional setting. Have a lovely day:)
They look amazing, so beautifully festive and a lovely presentation for the holidays. Love the addition of cranberries.
Lily, this recipe sounds scrumptious. Thanks for sharing at Fiesta Friday!