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I started making this White Chocolate Cranberry Cookie recipe years ago when I wanted something a little more fun than a basic chocolate chip cookie for holiday gifts. I love the combo of tart dried cranberries with creamy white chocolate, but I felt like they needed a little something extra. Enter: fresh orange zest and a splash of orange juice. That tiny citrus bump makes these cookies taste like they came straight from your favorite bakery, not your very own kitchen.
Table of Contents
- Why These Are the Best White Chocolate Cranberry Cookies
- Ingredients For White Chocolate Cranberry Cookies
- White Chocolate Cranberry Cookie Recipe
- How to Make White Chocolate Cranberry Cookies
- How to Store Leftover Cookies
- Kellie’s Tips for the Best White Chocolate Cranberry Cookies
- What to Serve with White Chocolate Cranberry Cookies
- More Easy Christmas Cookie Recipes
Why These Are the Best White Chocolate Cranberry Cookies
- Soft and chewy – Cornstarch and just the right balance of sugar and fat keep these cookies soft in the center with those perfect lightly golden edges.
- Bakery-style flavor with simple ingredients – You’re using basic pantry staples, but the orange zest, vanilla, and mix of sugar give the dough a rich, “bought-it-at-a-bakery” flavor.
- Tart and sweet balance – The dried cranberries bring a little tart, the white chocolate adds creamy sweetness, and the orange ties everything together so every bite tastes like Christmas.
- Holiday cookie tray perfection – They hold their shape nicely, don’t crumble all over the place, and look festive with red cranberries and white chips. They totally earn their spot on your holiday cookie platter.
- Great for gifting and make-ahead – The dough chills really well and can be frozen as dough balls, so you can bake off fresh cookies whenever you need a last-minute hostess gift or neighbor treat.
If you’re hunting for a White Chocolate Cranberry Cookie recipe that’s no-fuss, totally reliable, and absolutely Christmas-cookie-tray-worthy, this is it.
I bake them for neighbor gifts, teacher gifts, cookie trays, and honestly… a secret stash for me. They bake up soft and chewy in the center, slightly crisp at the edges, and loaded with pops of ruby cranberries and melty white chocolate chips. They’re pretty enough for your holiday cookie platter but easy enough for a casual afternoon baking session.
Ingredients For White Chocolate Cranberry Cookies
My quick list of ingredients to get you started.
- All-purpose flour – Gives the cookies structure and a tender crumb.
- Baking soda – Helps the cookies spread and brown nicely.
- Baking powder – Adds a little extra lift so they don’t bake up too flat.
- Cornstarch – Keeps the centers soft and chewy for days.
- Kosher salt – Balances the sweetness and brightens all the flavors.
- Butter – Unsalted butter adds rich flavor and that classic cookie texture.
- Granulated sugar – Sweetens and helps the edges get lightly crisp.
- Light brown sugar – Brings moisture and chew with a hint of caramel flavor.
- Fresh Orange – Fresh orange zest adds a bright citrus aroma that makes these taste like Christmas. Fresh Orange Juice boosts the citrus flavor and keeps the dough moist.
- Egg – Binds the dough and provides structure while adding extra richness and chew.
- Vanilla extract – Rounds out the flavor and enhances the sweetness.
- White chocolate chips (or chopped white chocolate) – Creamy, sweet pockets in every bite.
- Dried cranberries – Tart, chewy pops of flavor and pretty color.
For the full ingredient list, substitutions and instructions, see the recipe card below.
White Chocolate Cranberry Cookie Recipe
Soft, chewy White Chocolate Cranberry Orange Cookies loaded with tart dried cranberries, creamy white chocolate chips, and a bright pop of fresh orange zest. Easy to make, perfect for Christmas cookie trays and holiday gifting.
Equipment
- hand mixer
- spatula
- measuring cups
- measuring spoons
- baking sheet
- parchment paper
Ingredients
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ¾ teaspoon fine sea salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- Zest of 1 large orange, about 1 Tbsp, divided
- 1 large egg, at room temp
- 2 teaspoon pure vanilla extract
- 1 Tablespoon fresh orange juice
- 1¼ cups white chocolate chips
- 1 cup dried cranberries
- Optional: ½ cup chopped toasted pecans or pistachios
Instructions
- Heat oven to 350°F. Line 2 baking sheets with parchment and set aside.
- In a bowl, whisk flour, baking soda, baking powder, cornstarch, and salt. Set aside.
- In a large bowl, add granulated sugar and half the orange zest. Use your fingers to rub zest into the sugar until fragrant (this releases oils). Add brown sugar and butter; beat with a hand mixer until creamy and slightly fluffy, 2–3 minutes.
- Beat in the egg, vanilla, and orange juice until smooth. Mix in the remaining orange zest.
- Add dry ingredients and mix on low just until a few flour streaks remain. Fold in white chocolate chips, cranberries, and nuts (if using). For thicker cookies, cover and chill 1 hour.
- Scoop 1½ tablespoon mounds onto the prepared baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are set and just golden; centers will look slightly under baked.
- Let cool on the sheet 5 minutes, then transfer to a wire cooling rack. While warm, you can sprinkle a pinch of fresh zest if you like.
Notes
- Extra orange-forward: Swap the 1 Tbsp juice for 1½ Tbsp, or add ⅛ tsp orange extract along with the vanilla.
- Bakery-thick: Chill the dough 1–2 hours and bake 12–13 minutes.
- Cranberry boost: If your cranberries are very dry, soak in warm orange juice for 10 minutes, then drain and pat dry before folding in.
- Make ahead: Dough balls freeze up to 2 months; bake from frozen at 350°F, adding 1–2 minutes. Baked cookies keep 4–5 days airtight.
Nutrition
Calories: 206kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 110mg, Potassium: 66mg, Fiber: 1g, Sugar: 20g, Vitamin A: 191IU, Vitamin C: 0.4mg, Calcium: 33mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make White Chocolate Cranberry Cookies
- Prep the pans and oven. Preheat your oven to 350°F and line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt until everything is well combined. Set aside.
- Make citrus sugar and cream the butter. Add the granulated sugar to a large mixing bowl and rub in about half of the orange zest with your fingertips until the sugar smells fragrant and looks slightly damp and sandy. This little step releases the orange oils and boosts the flavor. Add the brown sugar and softened butter, then beat until the mixture is creamy and slightly fluffy.
- Add the wet ingredients. Beat in the egg and extra yolk until smooth, then mix in the vanilla and orange juice. Stir in the remaining orange zest.
- Combine wet and dry. Add the dry ingredients to the wet mixture and mix on low speed just until a few streaks of flour remain. You don’t want to overmix here.
- Fold in the goodies. Gently fold in the white chocolate chips, dried cranberries, and nuts (if using) until they’re evenly distributed throughout the dough.
- Chill (optional, but recommended). For thicker, bakery-style cookies, cover the bowl and chill the dough for 30–60 minutes. If you’re in a hurry, you can bake right away, they’ll still be fantastic, just a bit thinner.
- Scoop and bake. Scoop about 1½ tablespoons of dough for each cookie, spacing them a couple of inches apart on the baking sheets. Bake for 10–12 minutes, or until the edges are set and just starting to turn golden. The centers will look slightly underdone, this is what keeps them soft.
- Cool and finish. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. While they’re still warm, you can gently press a few extra white chocolate chips on top and sprinkle a pinch of fresh orange zest for that pretty bakery look.
How to Store Leftover Cookies
Room temperature: Once completely cooled, store your White Chocolate Cranberry Cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 4–5 days.
To freeze baked cookies:
– Arrange cooled cookies in a single layer on a baking sheet and freeze until solid.
– Transfer to a freezer-safe bag or container with parchment between layers.
– Freeze for up to 2 months. Thaw at room temp, or warm them in a 300°F oven for a few minutes to refresh.
To freeze cookie dough:
– Scoop the dough into balls and freeze on a baking sheet until firm.
– Store in a freezer bag and bake from frozen, adding 1–2 extra minutes to the baking time.
This makes it super easy to bake fresh cookies whenever you need a last-minute dessert or a cozy treat on a snow day.
Kellie’s Tips for the Best White Chocolate Cranberry Cookies
- Don’t skip the citrus sugar – Rubbing the orange zest into the sugar is a tiny extra step that gives a huge boost of flavor.
- Measure flour correctly – Spoon and level your flour instead of scooping straight from the bag so you don’t pack in too much. Too much flour results in dry, puffy cookies.
- Slightly underbake – Pull the cookies from the oven when the edges are set and just starting to brown, but the centers still look a little soft. They’ll continue to set as they cool and stay nice and chewy.
- Chill for thicker cookies – If you have the time, chill the dough for at least 30 minutes. The cookies will spread less and bake up taller and bakery-style.
- Refresh dry cranberries – If your dried cranberries are very firm, soak them in warm orange juice or water for about 10 minutes, then pat dry before folding into the dough. You’ll get plumper, juicier bites.
- Use good white chocolate – Better quality white chocolate melts smoother and tastes creamier, worth it for a cookie that’s all about that sweet, creamy-tart combo.
What to Serve with White Chocolate Cranberry Cookies
These easy Christmas cookies are great on their own, but a little pairing never hurts:
- Hot cocoa or white hot chocolate – The rich, warm chocolate makes the tart cranberries and sweet white chocolate taste even cozier.
- Coffee or a chai latte – A hot mug cuts the sweetness and brings out all the buttery, toasty notes in the cookies.
- Mulled wine – The warm spices in the warm wine echo the holiday flavors in every bite.
- Vanilla ice cream – Serve the cookies slightly warm with a cold scoop for an easy, special-occasion dessert.
- A big holiday cookie tray – Mix them with classic chocolate chip cookies, sugar cookies, and fudge for a colorful, festive platter.
More Easy Christmas Cookie Recipes
Round out your cookie tray with a few more easy favorites:
- Candy Cane Cookies – A familiar favorite that everyone grabs first.
- Soft Ginger Molasses Cookies – Warm spices and molasses add that cozy holiday flavor.
- Chocolate Crinkle Cookies – Fudgy and super festive with their crackled tops.
- Cream Cheese Sugar Cookies with Easy Icing – Fun to decorate and perfect for adding shapes and color to your tray.
- Peanut Butter Blossom Cookies – Peanut butter and a chocolate kiss for a cute, nostalgic cookie.
- Snickerdoodles – Soft, cinnamon-sugar cookies that pair perfectly with fruity, citrusy flavors.
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