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The ultimate festive combo: these White Chocolate, Orange and Cranberry Cookies are a dream come true. Citrusy, zesty, chewy, crisp and that pop of chocolate. The flavours combine so perfectly and these are the ideal treat for any festive occasion.

Even if it’s not the Christmas season, these could easily be made year round for a happy and easy bake. Essentially these cookies are made of a classic cookie dough. This gets chilled for 30 mins then baked. The add ins can be changed up a little to suit your tastes! These are super chewy in the centre with just the right level of crisp outside.

I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.

I bake these White Chocolate, Orange and Cranberry Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.

White Chocolate, Orange and Cranberry Cookies

The ultimate festive combo: these are a dream come true. Citrusy, zesty, chewy, crisp and that pop of chocolate. The chill time is highly recommended, but you can, of course, leave for longer/overnight to plan ahead!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 12 Cookies
Author: Florence Jackson

Ingredients

  • 125 g Butter Melted
  • 120 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 1 Medium Egg
  • 2 tsp Vanilla Extract
  • 265 g Plain Flour
  • 3 tsp Baking Powder
  • 100 g Dried Cranberries
  • 100 g White Chocolate Chopped
  • 1 Medium Orange Zest and about 1 tbsp juice

Instructions

  • In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
  • Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate, cranberries, orange zest and juice and stir together. 
  • Let this dough chill in the fridge for at least 30 minutes.
  • Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
  • Scoop large balls of cookie dough – about 1 tbsp in size, so you have 12 of similar size. Place on the trays, with several inches in between (max 3 per tray). 
  • Bake for 10-12 minutes, until just golden at the edges. They may look a little underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Repeat for all cookies and leave to cool on a wire rack before serving. 

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