Description
These White Chocolate Cranberry Orange Cookies are perfect for a holiday cookie exchange. They are crispy on the edges and soft in the middle.
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 ½ cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- Zest of 1 medium orange
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ½ teaspoon (2g) salt
- 1 heaping cup (170g/6oz bag) dried sweetened cranberries
- 2–3 ounces White chocolate melts or almond bark
Instructions
- Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs, vanilla extract, and orange zest. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms, then add the cranberries.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F. Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
- Once cooled, melt white chocolate in a microwave-safe bowl at 50% power for 30-90 seconds, stirring every 30 seconds until chocolate is smooth. Drizzle over cooled cookies. Allow white chocolate to harden before storing.
Notes
Freezing cookie dough: Prepare the dough and pre-scoop it onto a baking sheet. Cover tightly and leave it in the refrigerator for 48 hours. If you like to freeze the cookie dough, just let the dough harden first in the refrigerator then transfer to an airtight container. Place in the freezer and use a piece of parchment or wax paper between layers to prevent sticking.
Freezing finished cookies can be frozen and stored in an airtight container. If possible, it’s best to add the white chocolate drizzle once they’re thawed, however, this can be frozen after the chocolate is added. Use a piece of parchment or wax paper between layers to prevent sticking.
- Category: Cookies
- Method: Baked
- Cuisine: American
