I have made these cookies several times and love the bright flavors of citrus and cranberry. They feel so decadent and unique.
I especially like to make these around the holidays. The flavors feel very festive.
White Chocolate Orange Cranberry Sugar Cookies
White Chocolate Orange Cranberry Sugar Cookies
Ingredients
- 8 tablespoons (113g) butter (room temperature)
- 3/4 cup (149 g) granulated sugar
- 1 teaspoon vanilla extract
- zest of 1 orange
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 large egg
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (170g) dried cranberries
- 1 cup white chocolate chips
- additional sugar for rolling (approximately 1/2 cup)
Directions
- Preheat the oven to 425° F (218° C). Prepare two baking sheets with baking grease or by lining with parchment or silicone baking mats.
- Beat the butter, sugar, vanilla extract, orange zest, salt, and baking powder until the mixture is well-combined.
- Add the egg to the butter mixture. Beat until it is also well-combined.
- Add the flour, dried cranberries, and white chocolate chips to the butter mixture. Stir until well-combined.
- Pour additional sugar into a separate bowl for rolling cookies.
- Using a small cookie scoop or similar, scoop out balls of dough and then roll in your hands until round. Drop into the sugar and roll until coated.
- Place on to your prepared baking sheet and flatten slightly with the palm of your hand or a glass. Cookies should be 1-2 inches apart.
- Bake the cookies for 6-7 minutes. The cookies should be very lightly toasted around the edges (a light brown), and may not appear totally set. This is normal - the cookies will firm up as they cool.
- Remove cookies from the oven and allow them to cool on the baking sheet.