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Cranberry Orange White Chocolate Chip Cookies

These Cranberry Orange White Chocolate Chip Cookies are filled with sweetened dried cranberries and creamy white chocolate chips. They’re a must make 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

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 it’s safe to 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.


How to Make the Best Cranberry Orange White Chocolate Chip Cookies Recipe

These 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. They’re a winner every single time.

  • Ingredients you’ll need to make homemade Cranberry Orange White Chocolate Chip Cookies: Butter, granulated sugar, all purpose flour, baking soda, salt, orange juice, orange zest, vanilla extract, dried sweetened cranberries and white chocolate  baking chips.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a whisk, sheet pans, a cookie scoop or small ice cream scoop and citrus zester.
  • You can fully prep this cookie dough up to 3 days in advance then scoop and bake when you’re ready.
  • Please note: This recipe calls for 1 Tablespoon plus 1 teaspoon of orange zest for the cookie dough. In other words, 4 teaspoons total.
  • You can make these cookies any size you like. For small cookies, the baking time will be shorter and likewise for large cookies the time may be slightly longer. The cookies should be lightly golden on top with golden edges.
  • 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.
  • Store Cranberry Orange White Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days.
  • You can also freeze the cookie dough for up to 3 months.
Cranberry Orange White Chocolate Chip Cookies

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:

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Helpful Kitchen Items:

Cranberry Orange White Chocolate Chip Cookies

Prep Time15 minutes
Cook Time16 minutes
Cooling time1 hour
Total Time1 hour 31 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: cranberry-cookies, cranberry-orange-white-chocolate-chip-cookies
Servings: 30 cookies
Calories: 208kcal
Author: Melissa Sperka


  • 1 cup unsalted butter softened
  • cup granulated sugar
  • 2 tsp orange juice
  • 1 tsp vanilla
  • 2 large eggs
  • 1 Tbsp grated orange zest, plus 1 tsp
  • 2⅓ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips
  • 1 5 oz package dried cranberries


  • 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. (1 Tbsp plus 1 tsp)
  • 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.
  • Mix-in the white chocolate chips and cranberries by hand until evenly distributed in the cookie dough. 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 for up to 4 days.


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!


  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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

  4. 5 stars
    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!

    1. 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.

  5. 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!

    1. 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.

  6. 5 stars
    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?

  7. 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!

    1. 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!

  8. 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.

  9. 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. ). ????????????????????????????

    1. 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. ☺

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