If you’re searching for a cookie that truly celebrates the magic of the holiday season, look no further than these White Chocolate Cranberry Orange Cookies. They’re a beautiful blend of sweet, tart, creamy, and citrusy flavors—all packed into a soft, chewy bite. This recipe has become a staple in my kitchen, especially when I want to impress family or friends with something a little extra special. The combination of tangy dried cranberries, bursts of fresh orange zest, and rich white chocolate creates a cookie that’s as festive as it is irresistible.
Ingredients You’ll Need
What makes these White Chocolate Cranberry Orange Cookies so delightful is the way each simple ingredient brings its own character—think buttery richness, bright citrus, and pops of color and flavor in every bite. Gather your pantry staples and a few key additions, and you’re ready to bake up something unforgettable.
- Unsalted butter, softened: The base of any great cookie, providing richness and a tender crumb.
- Granulated sugar: Adds sweetness and helps create that perfect chewy texture.
- Brown sugar, packed: Brings a hint of caramel flavor and extra moisture for ultra-soft cookies.
- Large eggs: Bind the dough and lend structure, ensuring a perfectly fluffy cookie.
- Orange zest: The secret to lively citrus notes that make these cookies pop—don’t skip it!
- Vanilla extract: Rounds out the flavors and deepens the sweet aroma.
- All-purpose flour: The sturdy foundation that holds all the delicious add-ins together.
- Baking soda: Gives the cookies just the right lift and softness.
- Salt: A little goes a long way for balance and to enhance all the other flavors.
- Dried cranberries: Tart, chewy, and beautifully jewel-toned for a festive touch.
- White chocolate chips: Creamy, sweet pockets that melt into the dough for irresistible bites.
How to Make White Chocolate Cranberry Orange Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C)—you want a hot, even temperature so your cookies bake perfectly every time. Line two baking sheets with parchment paper, which not only prevents sticking but also makes cleanup a breeze. Trust me, you’ll thank yourself later!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is all about incorporating air for a lighter cookie, so don’t rush it. I love watching the transformation from separate ingredients to a silky-smooth base.
Step 3: Add Eggs, Orange Zest, and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Then stir in the fresh orange zest and vanilla extract. This is where the mixture starts to smell absolutely heavenly—the scent of orange and vanilla is like a warm hug in the kitchen!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your leavening and salt are evenly distributed, so every bite of your White Chocolate Cranberry Orange Cookies is perfectly balanced.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing here—stop as soon as you no longer see streaks of flour. This keeps the cookies tender and soft, just the way we like them.
Step 6: Fold in Cranberries and White Chocolate
Gently fold in the dried cranberries and white chocolate chips. I always get a little excited at this stage—the dough looks so festive! Make sure the add-ins are evenly spread out so that every cookie gets plenty of both.
Step 7: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about two inches apart. Pop them in the oven and bake for 10–12 minutes, until the edges are just turning golden. For the softest centers, err on the shorter side of baking time—they’ll continue to set as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for five minutes (they’ll be fragile at first), then transfer them to a wire rack to cool completely. This final patience pays off with cookies that are the perfect texture—soft, chewy, and utterly delicious.
How to Serve White Chocolate Cranberry Orange Cookies
Garnishes
Give your White Chocolate Cranberry Orange Cookies an extra touch by sprinkling a little extra orange zest or a dusting of powdered sugar on top before serving. If you’re feeling fancy, a drizzle of melted white chocolate makes them look bakery-worthy!
Side Dishes
These cookies pair beautifully with a cozy cup of tea, hot chocolate, or coffee. For an extra treat, serve them alongside a scoop of vanilla or orange ice cream, or tuck them onto a holiday dessert platter with other festive sweets.
Creative Ways to Present
Try stacking a few cookies and tying them with a ribbon for a charming homemade gift. For parties, arrange them in a circular pattern on a platter with fresh orange slices and cranberries for a pop of color. If you’re hosting a cookie swap, these White Chocolate Cranberry Orange Cookies are sure to stand out in any crowd.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to five days—if they last that long! Place a slice of bread in the container to help maintain moisture and keep the cookies chewy.
Freezing
White Chocolate Cranberry Orange Cookies freeze incredibly well, making them perfect for planning ahead. You can freeze the baked cookies in an airtight container for up to three months. Alternatively, freeze scooped dough balls and bake fresh whenever you want warm cookies on demand—just add an extra minute or two to the baking time.
Reheating
If you like your cookies warm and gooey, pop them in the microwave for about 10 seconds or reheat in a low oven for a few minutes. This brings out the melty white chocolate and makes them taste freshly baked all over again.
FAQs
Can I use fresh cranberries instead of dried?
While dried cranberries are preferred for their chewy texture and concentrated flavor, you can use fresh cranberries if you chop them finely. Just be aware that fresh berries add more moisture, which may slightly alter the cookie’s texture.
What’s the best way to get maximum orange flavor?
For the brightest citrus punch, use freshly grated orange zest and consider adding up to 1/2 teaspoon of orange extract. Don’t skip the zest—it’s the secret to the cookies’ signature aroma and taste!
Can I substitute the white chocolate chips?
Absolutely! If white chocolate isn’t your favorite, you can swap in milk or dark chocolate chips. However, the creamy sweetness of white chocolate really complements the tart cranberries and orange in these cookies.
How do I keep my cookies soft?
Avoid over-baking and store your White Chocolate Cranberry Orange Cookies in an airtight container with a slice of bread. The bread helps maintain moisture and keeps the cookies soft for days.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking, which can actually enhance the flavors. Let the dough sit at room temperature for 10–15 minutes before scooping and baking.
Final Thoughts
These White Chocolate Cranberry Orange Cookies are a true crowd-pleaser and a personal favorite for sharing with those I love. There’s something so joyful about the chewy cranberries, creamy white chocolate, and punchy orange zest all in one cookie. Give them a try—you just might find yourself reaching for this recipe all year long!
Print
White Chocolate Cranberry Orange Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delightful White Chocolate Cranberry Orange Cookies combining the sweetness of white chocolate and tart cranberries with a burst of fresh orange zest. Perfectly chewy with a hint of citrus, these cookies are ideal for holiday celebrations or any time you crave a fruity, chocolatey treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, ensuring an airy texture for the cookies.
- Add Eggs and Flavors: Add the eggs one at a time, mixing thoroughly after each addition. Stir in orange zest and vanilla extract to infuse a citrusy aroma and depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Carefully fold in dried cranberries and white chocolate chips for bursts of tartness and sweetness throughout the cookies.
- Scoop Dough: Scoop tablespoon-sized balls of dough onto the prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake for 10–12 minutes or until the edges turn lightly golden, indicating perfect doneness without overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For extra orange flavor, add 1/2 teaspoon orange extract to the dough.
- These cookies freeze well—store in an airtight container for up to 3 months.
- Slightly underbake for softer centers if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
