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Creamy white chocolate chips, tart cranberries, with a hint of orange zest is the perfect combination in these delicious White Chocolate Cranberry Orange Cookies.
White Chocolate Cranberry Orange Cookie Recipe
Truth be told, I’m not a huge fan of fruit in my cookies. They just don’t seem to belong, until now.
The sweet dried cranberries and subtle orange zest pair so well together and the creamy white chocolate chips complement the fruit flavors. It’s literally perfection in a cookie.
Ingredients for White Chocolate Cranberry Orange Cookies
- Unsalted butter – I always use unsalted butter to control the amount of salt in my cookies. I also use room temperature butter, so it mixes well with the sugars.
- Light brown sugar – I use more light brown sugar to keep the cookies soft.
- Granulated sugar
- Eggs – Room temperature eggs mix better.
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Cornstarch – This helps keep the cookie soft.
- White chocolate chips
- Sweetened dried cranberries
- Orange zest – This is what makes these cookies so amazing!
How to Make White Chocolate Cranberry Orange Cookies
In a stand mixer, add room temperature butter and both sugars and mix until well combined. This will take about three to four minutes. Add room temperature eggs one at a time and mix until well combined. Make sure to periodically scrape the sides of the bowl, so the dough is mixed well.
Add vanilla and orange zest and mix for about 30 seconds.
In a separate mixing bowl, add all-purpose flour, salt, baking soda, baking powder, and cornstarch. I like to measure flour by weight, but if you don’t have a kitchen scale you can spoon and level your flour into your measuring cup. Scooping flour with your measuring cup will give you too much flour and will give you a tough cookie.
Add dry ingredients to wet ingredients and mix just until combined. Add white chocolate chips and dried cranberries. Mix until just combined.
Remove bowl from stand mixer and mix the dough with a rubber spatula to make sure the mix-ins are evenly distributed throughout the dough.
Using a cookie scoop, about two tablespoons worth of dough, and roll them into balls. Place on a baking sheet lined with parchment paper about two inches apart.
Bake at 400 degrees F for 7-9 minutes, until the tops of the cookies are slightly golden brown.
Equipment Needed
- Stand mixer with paddle attachment: I use a KitchenAid (6 quart), similar to this one.
- Rubber spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set.
- Kitchen scale: This one has great reviews on Amazon.
- Half baking sheet: I love these Nordic Ware baking sheets.
- Cookie Scoop: This set of three is great.
Other Recipes You Might Enjoy
White Chocolate Cranberry Orange Cookies
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
- 1 cup (227 g) unsalted butter
- 1 cup (213 g) light brown sugar, tightly packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon (4.3 g) vanilla
- Zest of one orange
- 3 ¼ cups (390 g) all-purpose flour
- 1 teaspoon (4.6 g) baking soda
- 1 teaspoon (4.6 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (4 g) cornstarch
- 1 ½ cups (336 g) white chocolate chips
- 1 cup (120 g) sweetened dried cranberries
Instructions
- Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugars and beat until light and fluffy. This takes about two to three minutes.*
- Add the eggs one at a time and mix until smooth. Scrape down the sides of the bowl after mixing each egg.
- Add the vanilla and orange zest and mix for about 20-30 seconds.
- With the mixer on low speed, add the flour, salt, baking soda, baking powder, and cornstarch. Mix until combined.*
- Add the white chocolate chips and cranberries and mix on low speed. I like to remove the bowl from the mixer and give the dough a good stir with a rubber spatula. This helps the mix-ins get evenly distributed in the dough.
- Using a #20 cookie scoop (about 2.5 ounces), portion dough, roll into a ball, and place on the baking sheet about two inches apart. Bake for 7-9 minutes.
- Let cookies cool on the baking sheet for 5-10 minutes. Remove and finish cooling on a cooling rack.
Notes
- Do not over mix when adding the sugar. Over mixing can cause the cookies to bake flat.
- I like to measure my dry ingredients (flour, salt, baking soda, baking powder, cornstarch) before I start mixing. I feel this makes the mixing process go faster.
