White Chocolate Cranberry Orange Holiday Cookies
Cranberries and orange combined with white chocolate in a sugar cookie dough create a baked indulgence worthy of the season. Give the cookies as gifts, take them to your cookie swap, or simply add them to your holiday cookie platter.
Servings: 60 small cookies
Ingredients
- 300 g (2½ cups) all-purpose flour fluffed, scooped, & leveled off if using a measuring cup
- 2 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 226 g (1 cup /2 sticks) butter room temperature
- 100 g (½ cup) granulated sugar
- 96 g (½ cup packed) brown sugar
- 2 large eggs
- 1 tsp orange extract
- 1 tbsp orange zest from 1 large orange
- 160 g (1 cup) dried cranberries
- 120 g (¾ cup) white chocolate chips
Instructions
- Preheat oven to 375°F(190˚C). Line 2 large baking sheets with parchment paper.
- To a medium bowl, add flour, baking soda, and salt. Stir until mixed and set aside.
- In a large mixing bowl or stand mixer, add butter. Mix until smooth on medium speed with an electric hand mixer or stand mixer. Add both sugars and mix until combined and smooth.
- Add egg and orange extract and mix until smooth and fluffy. Add the orange zest and mix just until combined.
- Add the flour mixture to the butter and egg mixture and stir until well mixed. Fold in cranberries, and white chocolate chips.
- Spoon about 1 tbsp of dough (walnut size) onto the prepared baking sheet about 2 inches apart since cookies will spread. For larger cookies, double the dough size to 2-3 tbsp of cookie dough.
- Bake for 12 minutes (small cookies) or until the edges are set and the bottoms are lightly brown. For larger cookies, bake an additional 1-2 minutes (13-14 minutes total).
Video
Notes
Storage Suggestions:
Store these cookies at room temperature for a few days. They will dry out as they sit. However, you can add a piece of regular white bread to a cookie jar with the cookies and the moisture in the bread will keep the cookies from drying out. Or you can store them in a freezer bag in the freezer until you’re ready to consume them or give them as gifts.
Optional Decoration:
For an extra holiday flair, melt some white chocolate and use a fork or spoon to drizzle the chocolate on the cookies. You can also use a zip top bag or piping bag and pipe stripes along the tops of each cookie. In addition, why not dip half of each cookie in white chocolate and set aside on wax paper to cool. Small or Large Cookies? This recipe works for making both small and large cookies (60 small cookies and 30 large cookies). With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent treat without feeling the need to eat all of a large cookie, since there are so many to try! Also, a small cookie gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.
For an extra holiday flair, melt some white chocolate and use a fork or spoon to drizzle the chocolate on the cookies. You can also use a zip top bag or piping bag and pipe stripes along the tops of each cookie. In addition, why not dip half of each cookie in white chocolate and set aside on wax paper to cool. Small or Large Cookies? This recipe works for making both small and large cookies (60 small cookies and 30 large cookies). With so many sweets and cookies being swapped during the holidays, smaller cookies allow for variety. A small cookie provides an indulgent treat without feeling the need to eat all of a large cookie, since there are so many to try! Also, a small cookie gives you more cookies in a batch to share with your family and friends; saves you time, effort, and $$.