Holiday White Chocolate Cranberry Cookies
These white chocolate cranberry cookies are about to become your new favorite Christmas treat. Soft, buttery cookies studded with tart fresh cranberries and creamy white chocolate chips. One bite and you'll be hooked!
Servings: 18 cookies
Calories: 245kcal
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Cookie scoop
Ingredients
- 1 cup unsalted butter, straight from the fridge is fine
- 1 cup granulated sugar
- 2 eggs
- ½ teaspoon orange extract or 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 2 cups fresh cranberries, add more if you wish
- 1 tablespoon orange zest Optional
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Whisk flour, baking powder, and salt together. Add to wet ingredients and mix until just combined. Add cranberries and white chocolate chips to the batter and mix them in.
- Scoop 1/4 to 1/3 cup dough per cookie. Place 6 cookies per sheet. Roll into balls. If you want super thick cookies, place cookie dough balls in the fridge for 15-30 minutes and then bake them.
- Bake 13–15 minutes, until cookies look set and tops are no longer glossy, add a minute or two for the chilled cookies.
- Cool on baking sheet 5 minutes, then transfer to a rack to cool completely.
Notes
- Store cookies covered in the fridge up to 5 days.
- Freeze cookies for up to 2 months, then thaw before serving.
- Chill dough balls 15-30 minutes before baking if you want extra-thick cookies.
Nutrition
Serving: 1cookie | Calories: 245kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Fiber: 1g | Sugar: 20g