November 9, 2015

White Chocolate Cranberry Orange Cookies

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Soft and Chewy Cranberry Orange Cookie with a white chocolate glaze. They are crispy on the edges and soft in the middle. These make a great Christmas cookie!

TABLE OF CONTENTS

Cranberry Orange Cookies
Ingredients:
How to make this recipe
CAN THESE COOKIES BE MADE AHEAD? CAN I FREEZE THE DOUGH?
White Chocolate Cranberry Orange Cookies

Cranberry Orange Cookies

When I was younger, my mom started a cookie exchange amongst the mothers in my group of friends. Over the years it grew to be bigger and bigger. I was always excited to see what my mom brought home from the cookie exchange! I laid claim to the peanut butter blossom cookies and an array of mint chocolate anything.

To help you with your cookie exchange this year, I am sharing these White Chocolate Cranberry Orange Cookies. I have to say, I could not stop eating these cookies.

They’re buttery, perfectly chewy with crisp edges and bursting with flavor. They are flavored with orange zest and packed full of cranberries. I finished them off with a drizzle of white chocolate. This is relatively easy recipe to make and they’re perfect for Christmas because you can freeze the dough or the baked cookies to share for later.

Ingredients:

Unsalted butter
Granulated sugar
Large eggs
Pure vanilla extract
All-purpose flour
Baking soda
Cream of tartar– these help to make the cookies especially soft and chewy
Salt
Dried sweetened cranberries- If you prefer unsweetened cranberries, that works too
1 medium Orange
White chocolate candy melts or almond bark- Ghirardelli melting wafers (affiliate) are my favorite, but Almond Bark will also work.

How to make this recipe

Softened the butter for 30 minutes or soften the butter in the microwave for 10-12 seconds.
Beat the butter with the sugar
Add the eggs, vanilla extract and orange zest
Combine and add the remaining dry ingredients
Add the cranberries
Scoop the dough onto a parchment paper lined baking sheet.
Refrigerate the dough for a minimum of 1 hour.
Bake & Cool
Melt the white chocolate and drizzle over cookies

DO I HAVE TO REFRIGERATE THE COOKIE DOUGH?

Yes. This is necessary. Refrigerating the dough allows time for the butter to solidify again, which in turns, prevent the cookies from spreading flat. You need at least 60 minutes of chill time.

If your dough has been in the refrigerator for longer than 2 hours, allow them to sit at room temperature for 10-15 minutes before baking.

CAN THESE COOKIES BE MADE AHEAD? CAN I FREEZE THE DOUGH?

This is a great recipe for you to prepare in advance.

Prepare the dough ahead of time and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw prior to baking.
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.

Whether you are heading to a cookie exchange, or sending cookies to your love ones, this is a great, pretty easy cookie to add to your recipe box! Happy Holidays, my friends!

HERE ARE A FEW OF MY FAVORITE CHRISTMAS COOKIES

Christmas Cookie Dessert Board
Coconut Date Balls
Snowball Cookies
The best Snickerdoodles
Cutout Sugar Cookies with Buttercream Icing
Cream Cheese Cookies
4 Ingredient Peanut Clusters
Soft Molasses Cookies

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White Chocolate Cranberry Orange Cookies

Author: Julianne Bayer
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 20 cookies

Print Recipe

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, softened
2 cups (380g) granulated sugar
2 large eggs
1 teaspoon (5ml) pure vanilla extract
3 cups (420g) all-purpose flour
½ teaspoon (2g) baking soda
½ teaspoon (2g) cream of tartar
¼ teaspoon (1.2g) salt
1 cup (120g) dried sweetened cranberries
Zest of 1 medium orange
2–3 ounces White chocolate melts or almond bark

Instructions

Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together.
Add the eggs, vanilla extract and orange zest. Beat until well combined.
In a separate bowl, combine the remaining dry ingredients Slowly add into batter and beat on medium low speed until well combined and dough starts to come together, 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 for 30-90 seconds, stirring every 30 seconds until chocolate is smooth. Drizzle over cooled cookies. Allow white chocolate to harden to room temperature.