These Cranberry Orange White Chocolate Chip Cookies are chocked full of both and the flavor is incredible! The addition of creamy white chocolate chips takes them over-the-top. Bake a batch during the holidays for gift giving or festive snacking, either way they're sure to put a smile on the faces of the special people in your life.
Cranberry Orange White Chocolate Chip Cookies
This is the perfect time of year to celebrate the classic flavor combination of cranberry and orange. I made my first batch of homemade cookies when I was 10 years old. It was a simple peanut butter cookie and made completely from scratch. So you might say, that my love affair with baking came early in life. I know what you're thinking, I must have been supervised by a Parent at that age but, I wasn't. My Mom and Grandma's taught me at a young age how to cook and bake and I was completely at home creaming butter and sugar together to the perfect consistency. I also had no fear of working with a preheated oven. Baking was, and still is my happy place.
Cookies for Dessert Never Grows Old
Cookies in every flavor imaginable continue to rotate through my kitchen and my sons are the happy recipients of them all. Whether it's classic chocolate chips cookies, candy bar filled Baby Ruth cookies or cut out cream cheese sugar cookies they never last very long. At this point my boys are content with being my official taste testers but, are keen to learn how to bake cookies, too. I suppose time will tell. These cookies combine the classic flavors of chewy dried cranberries with the bright flavor of fresh orange juice and orange zest all made into cookie perfection with the addition of white chocolate chips. They're a winner every single time. Another holiday treat you may like to try is this Cranberry Christmas Cake from Barefeet in the Kitchen.
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Helpful Kitchen Items:
Cranberry Orange White Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1½ cup granulated sugar
- 2 teaspoon orange juice
- 1 teaspoon vanilla
- 2 large eggs
- 1 tablespoon grated orange zest plus 1 tsp
- 2⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
- 1 5 oz package dried cranberries
Instructions
- n the bowl of a stand mixer, cream together the butter, sugar, orange juice, and vanilla. Cream for 2 minutes 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, sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.
- Mix-in the white chocolate chips and cranberries by hand. Cover and chill for at least 1 hour or overnight.
- To bake, preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.
- Divide the dough using a 2 oz ice cream scoop, leaving 3-inches apart to allow for spreading. (A regular size ice cream scoop is 4 oz)
- Bake for 14-16 minutes or until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- Store tightly sealed at room temperature.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Donna
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
Melissa
I consider that high praise, thanks!
MJ
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!
Melissa
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.
Christi Zelaya
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!
Melissa
Sounds great, thanks for sharing your experience with gluten free flour!
Donna
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
Melissa
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.
Gloria Westbeld
Thank you, I am anxious to receive your recipes!
Karina
Amazing cookies!!!
BrookeB Witham
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?
Melissa
You can freeze this dough, sure. There's no need to omit any of those ingredients prior to freezing.
Nicole Johnson
How important is the orange zest?
Melissa
Very important for the flavor.
paula
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!
Melissa
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!
Deborah
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.
Melissa
Nuts would be a terrific addition, I'm glad you're enjoying these, thanks!
Marja
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. ). ????????????????????????????
Melissa
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. ☺