Cranberry Cookies
These soft Cranberry Cookies studded with white chocolate chips and orange zest are a simple and festive cookie. You can use fresh cranberries or dried cranberries in this recipe, though fresh cranberries are preferred for a softer cookie.
Ingredients
- 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 tsp grated orange zest
- 2 tsp vanilla extract
- 2 cups all-purpose flour, or use your favorite GF flour, measured correctly
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cups white chocolate chips
- 2 cups fresh cranberries (8 oz. bag), coarsely chopped, or frozen cranberries, or substitute 1 cup dried cranberries*
Instructions
- Prep: Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and both sugars for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract.
- Add Dry Ingredients: In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.
- Add Cranberries and Chocolate: Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.
- Bake 12-15 minutes or until golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes). Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
*Notes on Cranberries: If using whole dried cranberries, soak them in hot water for 15-20 minutes for softer cookies. You can add whole frozen cranberries directly into the batter, without chopping. They may take 1-2 minutes longer to bake.
Storage Tips:
- To store baked cookies: store cooled cookies in an airtight container at room temperature up to 3 days, or freeze up to 3 months.
- Make-ahead: Wrap the cookie dough in plastic wrap and refrigerate up to 72 hours. To bake, bring to room temperature until it softens enough to scoop then bake as directed.
- To freeze cookie dough: Place cookie dough balls onto a baking sheet, cover, and freeze for an hour or until solid, then transfer to a large freezer-safe bag and freeze up to 3 months.
- To bake frozen cookie dough: Place the frozen cookie dough balls on a parchment-lined baking sheet and bake from frozen, adding an extra 1-2 minutes to the bake time.
Nutrition Facts
Cranberry Cookies
Serving Size
1 cookie
Amount per Serving
Calories
82
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
39
mg
2
%
Potassium
41
mg
1
%
Carbohydrates
14
g
5
%
Fiber
0.4
g
2
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
43
IU
1
%
Vitamin C
1
mg
1
%
Calcium
18
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
