Zesty, tangy, and sweet. These Cranberry Orange White Chocolate Chip cookies have it all. They’re tasty all year round, but they’re especially good in the winter months when citrus is in season.
Maybe the best part — since we’re using melted butter, a stand mixer isn’t needed. These can be easily made all by hand.
Some ingredients notes
Orange zest – to get 1.5 tbsps of orange zest, we’ll probably need 2 medium sized oranges, but I usually get an extra just in case.
Cornstarch and extra egg yolk – these two will help to make our cookies chewy, which I love.
White chocolate – I like to use chocolate chips, but feel free to chop up a white chocolate bar or do it however you like.
Dried cranberries – Most that you find will be sweetened, which is what I use. Unsweetened should be fine too, just up to personal preference.
Tips
- I like to shape the dough by hand, but you can use a scoop if you’d like. When forming the dough into balls, try to make them a little bit taller than they are wide. This will help with spreading when in the oven.
Cranberry Orange White Chocolate Chip Cookies
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 cookies 1x
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons orange zest
- 3/4 cup unsalted butter, melted and cooled for a few minutes
- 1 large egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips, plus an extra handful for additional topping
- 3/4 cup dried cranberries, plus an extra handful for additional topping
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt.
- In a medium bowl, add the sugars and orange zest. Rub the zest into the sugars with your fingers until combined and fragrant. Add the melted butter and whisk until smooth. Mix in the eggs and vanilla.
- Add the wet ingredients to the dry and mix with a spatula until just combined. Add in the white chocolate chips and dried cranberries and mix until combined.
- Cover the dough and chill for ~2 hours.
- Let the chilled dough sit out for 10-15 minutes. Meanwhile, preheat the oven to 325° F and line baking sheets with parchment paper.
- Scoop dough and shape into balls sized 1 and 1/2 tablespoons, but make them a little bit taller than the width. Place about 6 to a baking sheet.
- Bake for 13-15 minutes, until cookies are just starting to get a very light brown.
- Once removed from the oven, press extra white chocolate chips and dried cranberries into the cookies. Transfer to a wire rack to finish cooling.