Ingredients
Scale
- ¾ cup (12 tablespoons or 1½ sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, measured correctly, or your favorite gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup white chocolate chips
- 2 cups fresh cranberries (8 oz. bag), coarsely chopped, or frozen cranberries, or 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream together the butter, granulated sugar, and brown sugar for 2-3 minutes, or until light and fluffy.
- Add the egg and beat well to incorporate. Beat in the orange zest and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and beat just until combined and the dough comes together.
- Using a stiff spatula, stir in the cranberries and white chocolate chips just until incorporated.
- Shape the dough into 1-inch balls using a small cookie scoop if desired. Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown at the edges. Cookies made with dried cranberries will bake faster, in about 11-13 minutes.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Cranberries: If using whole dried cranberries, soak them in hot water for 15-20 minutes for softer cookies. Whole frozen cranberries can be added directly to the batter without chopping. They may need 1-2 extra minutes of baking time.
- Fresh cranberries: Fresh cranberries are preferred for a softer cookie. Coarsely chop them before adding to the dough.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Make ahead: Wrap the cookie dough in plastic wrap and refrigerate for up to 72 hours. Before baking, bring it to room temperature until soft enough to scoop, then bake as directed.
- Freeze cookie dough: Place dough balls on a baking sheet, cover, and freeze for about 1 hour or until solid. Transfer to a freezer-safe bag and freeze for up to 3 months.
- Bake frozen dough: Place frozen dough balls on a parchment-lined baking sheet and bake from frozen, adding 1-2 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American