Cranberry Cookies
Delightful cookies blending tart cranberries with creamy white chocolate and a hint of orange zest, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh or dried cranberries Either works great!
- 1 cup white chocolate chips Can substitute with dark chocolate if preferred.
- 1 tablespoon orange zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and well-combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix this dry blend into the wet ingredients until fully combined.
- Gently fold in the cranberries, white chocolate chips, and orange zest until evenly distributed.
Baking
- Drop spoonfuls of dough onto prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
To keep cookies fresh, store in an airtight container at room temperature for about a week. Freezing is an option for up to three months. For added flavor, consider chilling the dough for about 30 minutes before baking. You can also experiment with different ingredients, substituting cranberries with apples or adding nuts.