Cranberry Orange White Chocolate Chip Cookies
These Cranberry Orange White Chocolate Chip Cookies are packed with sweet dried cranberries and creamy white chocolate chips. Perfect for holiday gifting or festive snacking, they’re sure to bring a smile to everyone on your list.
Ingredients to Make Cranberry Orange White Chocolate Chip Cookies
This time of year is perfect for celebrating the classic combination of cranberry and orange—one of my all-time favorites. I still remember the first batch of homemade cookies I ever baked. I was just 10 years old, and they were simple peanut butter cookies made completely from scratch. That was the moment I truly fell in love with baking.
You might assume I had some adult supervision, but actually, I didn’t. My mom and grandma had already taught me the basics of cooking and baking, so by then, I felt completely at ease creaming butter and sugar to just the right consistency—and yes, even using a preheated oven on my own. Baking quickly became my happy place, and all these years later, it still is. Ingredients you’ll need to make these Cranberry Orange White Chocolate Chip Cookies: (Scroll down for the full printable recipe card.)
- Flour – All purpose flour forms the base of the cookie dough.
- Leavening – Baking soda and salt give rise to the cookies.
- Butter – Softened unsalted butter for richness.
- Sugar – Granulated sugar for sweetness.
- Cranberries – Dried cranberries give the cookies a chewy texture.
- Chocolate Chips – Creamy white chocolate chips complement the cranberries.
- Whole Eggs – Large eggs stabilize the dough.
- Flavorings – Fresh orange juice and vanilla extract amp up the flavor.
- Zest – Fresh orange zest gives the cookies a pop of citrus flavor.
How to Make the Best Cranberry Orange White Chocolate Chip Cookies Recipe
These white chocolate-cranberry cookies combine the classic flavors of chewy dried cranberries with the bright flavor of fresh orange juice and orange zest. The citrus flavor pairs beautifully with the addition of white chocolate chips.
- Creamed Ingredients: Cream together the butter, sugar, orange juice, and vanilla in a medium bowl using a stand mixer or a hand mixer.
- Eggs and Fresh Orange Zest: Add the eggs one at a time beating well after each addition, then add the orange zest.
- Sift the Dry Ingredients: Use a whisk to sift together the flour, baking soda and salt.
- Combine the Wet Ingredients with the Flour Mixture: Gradually add the dry ingredients to the creamed mixture. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
- Add Cranberries and Chocolate Chips: Mix-in the white chocolate chips and cranberries by hand stirring until they’re evenly distributed in the cookie dough.
- Refrigerate: Cover and chill for at least 1 hour to allow the softened butter to firm.
- Heat Oven and Prepare Pans: Preheat the oven and line two cookie sheets with parchment paper or a silpat.
- Divide the Cookie Dough: Scoop the dough into rounds and place on the prepared pan 3-inches apart to allow for spreading.
- Oven: Bake per the cook time in the recipe until the edges are lightly golden brown.
- Cool on a Wire Rack: Cool on the pan for 2-3 minutes then remove to a cooling rack to cool completely.
Kitchen Equipment You’ll Need to Make Cranberry Orange Cookies
- A stand mixer or a hand mixer for making the cookie dough.
- Large bowl and medium bowl for prepping the ingredients.
- Measuring cups and spoons.
- A balloon whisk for sifting the dry ingredients.
- Baking sheets for baking the cookies.
- A cookie scoop or small ice cream scoop to divide the cookie dough.
- Citrus zester for zesting the orange rind.
- Wire Rack for cooling the cookies.
Recipe Variations and Substitutions
- Orange Zest: This recipe calls for 1 tablespoon plus 1 teaspoon of orange zest for the cookie dough. In other words, 4 teaspoons total. You can use more or less to suit your taste.
- Orange Juice: For an extra pop of orange flavor, you can replace the fresh orange juice with orange extract.
- Make Small, Medium or Large Cookies: You can divide the cookie dough and make these cookies any size you like. When doing so, you’ll need to adjust the baking time by a few minutes. For small cookies, the baking time will be shorter and likewise for large cookies the time will be longer. The cookies should be lightly golden on top with golden brown edges and dry to the touch.
- Chocolate Chips: You can use any brand of white chocolate chips that you enjoy for this recipe. You could also use white chocolate chunks or chopped white chocolate in the same amount.
Storage and Leftovers
- Make-Ahead Tip: You can fully prepare this cookie dough up to 3 days in advance and store it in an airtight container in the fridge. This is a great time saver and you can bake at batch of cookies when you’re ready.
- Leftovers: Store Cranberry Orange White Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days.
- Freezing Baked Cookies: Store baked cookies in the freezer for up to 2 months. Thaw in the fridge and enjoy.
- Freezing Cookie Dough: You can also freeze the cookie dough for up to 3 months. Thaw in the refrigerator then scoop and bake per the recipe.
More Easy Cookie Recipes to Make
It doesn’t have to be a special occasion to bake a batch of cookies. More cookie recipes you may also like to try:
- Everyone needs a recipe for classic Chocolate Chips Cookies,
- Candy bar filled Baby Ruth Cookies are a terrific choice for using up leftover Easter or Halloween candy.
- Cut Out Cream Cheese Sugar Cookies can be made into any shape you like.
- Gingerbread Cookies are a holiday tradition.
- Powder sugar coated Snowball Cookies.
- No two Chocolate Crinkle Cookies look the same but they’re guaranteed to be delicious.
- Pumpkin Cheesecake Cookies are a seasonal must make.
- Fruit Cake Cookies from Noshing with the Nolands.
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Helpful Kitchen Items:
Cranberry Orange White Chocolate Chip Cookies
Servings: 30 cookies
Calories: 208kcal
Ingredients
- 1 cup unsalted butter softened
- 1½ cup granulated sugar
- 2 tsp orange juice
- 1 tsp vanilla
- 2 large eggs
- 4 tsp grated orange zest
- 2⅓ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups white chocolate chips
- 1 5 oz package dried cranberries
Instructions
- Cookie Dough: Using an electric mixer, cream together the butter, sugar, orange juice, and vanilla in a medium bowl. Cream for 2 minutes on medium high until fluffy and pale yellow in color.
- Add the eggs one at a time beating well after each addition. Beat in the orange zest.
- In a separate bowl, use a whisk to sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients to the creamed mixture. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
- Stir the white chocolate chips and cranberries into the cookie dough by hand until evenly distributed. Cover the bowl with plastic wrap and chill for 30 minutes-1 hour.
- To Bake: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or a silpat (silicone baking mat).
- Divide the dough using a small 1 1/2 Tbsp ice cream scoop, leaving 3-inches between the cookies to allow for spreading.
- Bake for 14-16 minutes or until lightly golden on top and the edges are golden brown. Cool on the pan for 2-3 minutes then remove to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Notes
- Orange Zest: This recipe calls for 1 tablespoon plus 1 teaspoon of orange zest for the cookie dough. In other words, 4 teaspoons total. You can use more or less to suit your taste.
- Orange Juice: For an extra pop of orange flavor, you can replace the fresh orange juice with orange extract.
- Make Small, Medium or Large Cookies: You can divide the cookie dough and make these cookies any size you like. When doing so, you’ll need to adjust the baking time by a few minutes. For small cookies, the baking time will be shorter and likewise for large cookies the time will be longer. The cookies should be lightly golden on top with golden brown edges and dry to the touch.
- Chocolate Chips: You can use any brand of white chocolate chips that you enjoy for this recipe. You could also use white chocolate chunks or chopped white chocolate in the same amount.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
My family love these
I’m so happy they enjoy these, thanks!
soooo good! Have made several times, always well received and recipe requested. I think the AMOUNT listed of orange zest is imperative for a good cookie.
I’m so happy you loved these cookies, thanks!
I have made these several times, people always ask for these,I bring down to Community room where I live,and one of the maintenance men always ask for this cookie.
I’m so happy you’re enjoying these cookies, thank you!
Canu leave the orange jc. Out if u dnt have it
Yes, you could omit.
Can these cookies be frozen after cooking?
Sure!
This possibly the best cookie I have ever made and I’ve made a lot of cookies ..and all my friends are raving about it too
I consider that high praise, thanks!
Hello! I absolutely love your recipe and made it 3 different times already. I would like to try and make it as a cookie cake as well. Do you recommend any changes to the dough recipe or how to adjust the baking time/temp? Thank you!
I’m so happy you love these. There are many variables when converting a recipe to a different form and size. Since I haven’t tested it, I couldn’t answer exactly as the baking time would depend on the shape, size of the dish i.e. is it a skillet or a pie dish or an oblong dish. Also, if you’re using metal or glass. Regardless, you wouldn’t change the ingredients, but it would require a longer bake time. Test the center with a toothpick looking for moist crumbs.
I’m curious how this cookie has any orange flavor with only 2 teaspoons of orange juice.
And a tablespoon of orange zest. You can add more, if you prefer.
I love that we had such similar beginnings to our life-long passion for baking. My first solo feat – unsupervised – was lemon cream puffs. Yep actual ‘pate a choux” dough, fresh lemon curd… the whole nine. And I was eight years old. Like you, I had grown up in the kitchen with my mom, and had been taught to cook very early on. And, like you, it is my happy place.
These cookies are lovely. Though the second time I made them I did make a few adjustments. Before adding them, I did warm a little orange juice and soaked the cranberries. They plumped up just enough and enhanced the texture. I also added an additional 1/2 tsp orange emulsion (LorAnn brand). The orange came through very brightly without overshadowing the cranberry or white chocolate flavors. They were quite good also. And then a third time – I used gluten- free one-4-one flour and they were perfect. You couldn’t tel the difference. I managed to fool my whole family.
Thanks for the great recipe! And merry holidays to you and yours!
Sounds great, thanks for sharing your experience with gluten free flour!
Hi can you tell me what kind of scoop I need is it the 2 tablespoons scoop or 4 Tbs? I’m using the cookie scooper
The mini scoop that I used for these is not quite 2 Tbsp. 4 Tbsp is a 1/4 cup and wouldn’t fit in a mini muffin pan. You can try the 2 Tbsp scoop but, yield may be less than 48.
Thank you, I am anxious to receive your recipes!
Amazing cookies!!!
is it okay to freeze the base of the cookie dough? Meaning leaving out the Cranberries walnuts and chocolate chips before freezing. I’d like to freeze a recipe for 6 weeks. Is that okay to do do you think?
You can freeze this dough, sure. There’s no need to omit any of those ingredients prior to freezing.
How important is the orange zest?
Very important for the flavor.
I made these a couple weeks before Christmas and they are the best! I shared with everyone at our family Christmas dinner and they were a big hit. I’m making them again tomorrow – just for me!
I’m delighted you loved these as much as I do. Thanks so much for letting me know, and kudos to baking a batch for yourself!
I love these cookies❣️I like to substitute almond extract for the vanilla extract, it’s fantastic! Maybe even add some slivered almonds as well. Thanks for sharing this delish cookie recipe.
Nuts would be a terrific addition, I’m glad you’re enjoying these, thanks!
Can I use fresh cranberries? This recipe sounds delicious. Thank you for sharing!
While I haven’t tested this particular recipe with fresh cranberries, you likely could adapt it. Checkout this recipe for Cranberry Chocolate Chip Cookies that uses fresh.
It sounds sooooo jummy. I have to bake them cos i’m addicted to white chocolade ànd orange zest. I put it in everything i can. Thank you so much for the recipe, i really love it.
I don’t leave a comment often to be honest but now i thought i’d have to, cos this is just designed for me. So…Thanks again Melissa.
Who knows till next time, if not i’ll wish you a very Merry Christmas and a wonderfull New Year.
Till next time, Marja ( from the Netherlands, Europe. ). ????????????????????????????
I love hearing from you so, thank you for saying something today! I share your love of this flavor combo I hope you enjoy them as much as I do. Visit anytime to chat. ☺
Can I use orange juice concentrate?
In the same amount as the orange juice, you could.