Ingredients
Cookies
- 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp grated orange zest
- 2 tsp vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour (or your favorite gluten-free flour, measured correctly)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup white chocolate chips
- 2 cups fresh cranberries, coarsely chopped (about 8 oz. bag) or substitute with 1 cup dried cranberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer at medium-high speed to cream together the room temperature butter, granulated sugar, and light brown sugar for 2-3 minutes or until the mixture is light and fluffy, creating a smooth base.
- Add egg and flavorings: Beat in the large egg until fully incorporated. Then add the grated orange zest and vanilla extract, mixing well to distribute the flavors evenly throughout the dough.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening agents and salt.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the butter mixture and beat just until combined and the dough forms, being careful not to overmix to keep the cookies tender.
- Fold in inclusions: Using a stiff spatula, gently fold in the chopped fresh cranberries and white chocolate chips, ensuring even distribution without crushing the berries.
- Form cookie dough balls: Scoop the dough into 1-inch balls using a small cookie scoop or spoon. Place the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the cookies: Bake for 12-15 minutes until the edges turn golden brown. If using dried cranberries, reduce the bake time slightly to 11-13 minutes as they bake faster.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for optimal texture.
Notes
- If not baking immediately, wrap the dough tightly in plastic wrap and refrigerate for up to 72 hours. Before baking, let the dough sit at room temperature until softened enough to scoop.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen or refrigerated for longer storage to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
