White Chocolate Cranberry Cookies

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These white chocolate cranberry cookies are soft and chewy in the center with a crisp edge, gooey white chocolate, tart dried cranberries, and a hint of orange. They’re perfect for holidays, cookie boxes, or everyday treats!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: white chocolate cranberry fudge

Servings: servings

Calories: 304kcal

Ingredients

1 cup unsalted butter 2 sticks, softened to room temperature
1 ½ cups granulated sugar
1 teaspoon fresh orange zest
2 large eggs
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups white chocolate chips
1½ cups dried cranberries

Instructions

Preheat your oven to 350°F and line a few large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and orange zest until the mixture is light and fluffy.
1 cup unsalted butter, 1 ½ cups granulated sugar, 1 teaspoon fresh orange zest
This can be done in a large bowl with a hand mixer if needed.
Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
2 large eggs, 2 teaspoons pure vanilla extract
In a separate bowl, stir together the all-purpose flour, baking soda, and kosher salt.
2 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon kosher salt
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients.
Mix until just combined-be careful not to overmix.
Gently fold in the white chocolate chips and dried cranberries.
1 ½ cups white chocolate chips, 1½ cups dried cranberries
Use a two-tablespoon scoop to drop rounded portions of cookie dough onto the prepared baking sheets. Make sure to leave at least 2” of space between the cookies.
Bake for 12 minutes, or until the edges are just barely golden brown. Then tap the baking sheet on the counter to sink the center of the cookies and swirl a large round cookie cutter around the edge to shape them back into circles. This will help ensure that you have perfectly round, chewy cookies.
Return the cookies to the oven for an additional 3 minutes, or until golden brown.
Allow the cookies to cool for 5 minutes on the baking sheet and then transfer them to a wire rack to cool completely.

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