White Chocolate Cranberry Orange Cookies

  • Author: Julianne Bayer
  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 minutes
  • Yield: 24 large cookies


These White Chocolate Cranberry Orange Cookies are perfect for a holiday cookie exchange. They are crispy on the edges and soft in the middle.


  • 1 C (2 sticks) Unsalted butter
  • 2 C Sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 3 C Flour
  • ½ tsp Baking soda
  • ½ tsp Cream of tartar
  • 1 cup Cranberries, dried and sweetened
  • Zest of 1 medium orange
  • 23 oz White chocolate candy melts
  • 1 tbsp Crisco or other vegetable shortening


  1. Preheat oven to 350° F.
  2. Combine butter with sugar and beat on medium speed until well creamed together.
  3. Add eggs and vanilla extract. Mix into butter and sugar until eggs are well beaten.
  4. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium-low speed until dough starts to form. Add dried cranberries and orange zest and mix just until combined.
  5. Refrigerate dough for a minimum of 30 minutes and up to 1 hour.
  6. Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper-lined baking sheet. Place about 2 inches apart. Bake at 350° F for 10-12 minutes. Allow cookies to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
  7. Once cooled, melt white chocolate and Crisco in a microwave-safe bowl. Microwave for 30-90 seconds, stirring every 30 seconds until white chocolate is smooth. Drizzle over cooled cookies. Allow white chocolate to harden to room temperature.

Recipe Card powered by