Cranberry-Orange Cookies With White Chocolate Chips Recipe
Meet your new favorite holiday cookie! Perfect for Thanksgiving, Christmas and New Year's, these soft, chewy dried cranberry-orange cookies with white chocolate chips show off classic seasonal flavors that everyone is sure to love.
How to Make the Best Cranberry-Orange Cookies With White Chocolate Chips
These soft, chewy cranberry-orange cookies with white chocolate chips are the perfect addition to your holiday dessert lineup. The combination of tart dried cranberries, bright citrus notes from orange zest, and sweet white chocolate chips creates a flavor profile that’s both festive and irresistible.
What makes these cookies special is their texture—they’re intentionally soft and chewy, thanks to baking them at a higher temperature for just nine minutes. Don’t be fooled by their underbaked appearance straight from the oven; they continue to cook on the baking sheet as they cool, resulting in cookies with crispy edges and chewy centers. The freshly grated orange zest adds an elegant citrus brightness that elevates these beyond typical holiday fare, making them feel like a gourmet treat even though they’re remarkably easy to make.
Perfect for Thanksgiving, Christmas, New Year’s, or whenever you need an impressive homemade gift, these cookies come together quickly and yield 26 delicious servings. Make a batch and store them in an airtight container for up to a week—though they’ll likely disappear much faster than that.
Cranberry-Orange Cookies With White Chocolate Chips
Meet your new favorite holiday cookie! Perfect for Thanksgiving, Christmas and New Year's, these soft, chewy dried cranberry-orange cookies with white chocolate chips show off classic seasonal flavors that everyone is sure to love.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins
Instructions
Prepare
- In a medium-size bowl, stir together the flour, baking soda and salt. Set aside.
- Chill the cookie dough in the refrigerator for 30 minutes.
Mix Dough
- Cream together the softened butter, white sugar, brown sugar, orange zest and vanilla extract in a stand mixer or mixing bowl with hand mixer until light and fluffy.
- Scrape the creamed butter off the side of the bowl. Add one egg and beat just until combined. Repeat with the second egg. Once both eggs are combined, scrape the dough off the side of the bowl again.
- Add a spoonful or two of the flour mixture at a time and stir or beat on low speed until incorporated. Repeat until all the flour mixture is combined into the dough. Stir in white chocolate chips and dried cranberries.
Bake
- Heat oven to 375 degrees F. On a parchment paper-lined baking sheet, form the dough into golf ball-size dough balls. The large size will keep the cookies extra soft. If you'd like, top with additional white chocolate chips.
- Bake for nine minutes. Allow to cool on the baking sheet for a couple minutes and then move to a wire rack to cool completely. The cookies will look underbaked right out of the oven, but they will solidify as they cool.
- Store in an airtight container. Enjoy!