Cranberry orange cookie with a white chocolate icing that is soft and chewy. They’re crispy around the edges and mushy in the center. These are perfect for Christmas cookies!
Contents
- Cranberry Orange Cookies- An Easy Christmas Cookie
- Ingredients List:
- Let’s Make Cranberry Orange Cookies
- Why Do You Refrigerate the Cookie Dough?
- My Tips for Perfect Cookies
- Freezing Cookie Dough and Baked Cookies
- Cranberry Orange Cookies
- FAQs
- What does adding cornstarch to cookies do?
- How many calories in a White Chocolate cranberry cookie?
- What does brown sugar do in cookies?
- How much nutrition is in White Chocolate cranberry cookies?
- What is the secret to soft chewy cookies?
- Can you use corn starch instead of baby powder?
- How many calories in a 7 layer cookie?
- What does extra egg white do to cookies?
My mother began a cookie exchange among the moms in my circle of friends when I was younger. It became larger and bigger throughout the years. I was always looking forward to seeing what my mother brought home from the cookie exchange! I claimed the peanut butter flower cookies and a variety of mint chocolate treats.
If you’re searching for a new Christmas cookie recipe, these Cranberry Orange Cookies with White Chocolate are a must-try. I must admit, they are quite addictive.
They’re buttery, chewy, and have sharp edges. They’re flavored with orange zest, loaded with cranberries, and topped with a drizzle of white chocolate. These are tweaked from my simple no-roll sugar cookie recipe, and I think they’re even better than the original.
This is a simple recipe that is excellent for freezing either the dough or the finished cookies to share later. Whether you’re going to a cookie exchange or gifting cookies to loved ones, this is a nice, simple treat to add to your recipe collection!
Ingredients List:
- Unsalted butter best if its at room temperature
- Granulated sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking soda
- These ingredients contribute to the cookies’ soft and chewy texture. If you don’t have it, you may leave it out, but the cookie will be less chewy and soft.
- Salt
- Dried sweetened cranberries–Alternatively, unsweetened cranberries may be used.
- 1 medium Orange zested
- Ghirardelli melting wafers (affiliate) or almond bark- Ghirardelli melting wafers (affiliate) are my fave, but Almond Bark will also work.
This recipe comes together in a snap.
- Cream the butter and sugar together, then add the eggs, vanilla essence, and orange zest.
- Combine the remaining dry ingredients and beat until a dough forms, then add the cranberries and continue to beat until completely blended.
- Refrigerate the dough for at least 1 hour on a baking sheet lined with parchment paper.
- Bake & Cool
- Melt the white chocolate and sprinkle it over the cookies. To avoid burning, I suggest cooking the chocolate at 50% power and in 30-second intervals, stirring regularly.
Refrigerating the dough keeps the cookies from spreading flat and helps the taste develop. You’ll need at least 60 minutes to relax. Allow the dough to remain at room temperature for 10-15 minutes before baking if it has been in the refrigerator for more than 2 hours.
- Make sure they’re all the same size by using a cookie scoop. Because I enjoy big, fat cookies, I use a large cookie scoop (approximately 3 teaspoons).
- If the cookies spread, use a round cookie cutter or two spoons to press the corners of the cookie back towards the center as soon as they come out of the oven. This only works before the edges have set, so do it as soon as you remove them from the oven. It also thickens the cookies!
- Bake one cookie sheet at a time: Most ovens contain hot spots that may create problems when baking, and the bottom shelf cooks quicker than the top. I suggest baking just one tray of cookies at a time on the middle oven rack.
This is an excellent dish to make ahead of time.
Prepare the cookie dough and pre-scoop it onto a baking sheet. Refrigerate for 48 hours after carefully covering it. If you want to freeze the cookie dough, just let it set in the refrigerator before transferring it to an airtight container. Freeze with a piece of parchment or wax paper between layers to avoid sticking.
Cookies may be frozen and kept in an airtight container. If feasible, add the white chocolate drizzle after they have thawed; alternatively, this may be frozen after the chocolate has been applied. To avoid sticking, place a piece of parchment or wax paper between the layers.
HERE ARE A FEW OF MY FAVORITE CHRISTMAS COOKIES
- Coconut Date Balls
- Snowball Cookies
- The best Snickerdoodles
- 4 IngredientPeanut Clusters
- Soft Molasses Cookies
- Author:LEE
- Prep Time:75 minutes
- Cook Time:12 minutes
- Total Time:1 hour 27 minutes
- Yield:20 cookies
Description
These White Chocolate Cranberry Orange Cookies are ideal for a cookie exchange over the holidays. They’re crispy around the edges and mushy in the center.
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cups (285g) granulated sugar
- 2large eggs
- 1 teaspoon(5ml) pure vanilla extract
- Zest of 1 medium orange
- 3 cups(420g) all-purpose flour
- teaspoon(2g) baking soda
- teaspoon(2g) cream of tartar
- teaspoon (2g) salt
- 1 heaping cup (170g) dried sweetened cranberries (6oz package)
- 23 ounces White chocolate melts or almond bark
Instructions
- Mix the butter and sugar together on medium speed until fully combined. Combine the eggs, vanilla essence, and orange zest in a mixing bowl. Mix the eggs into the butter and sugar until completely combined.
- Combine the remaining dry ingredients in a separate bowl. Slowly incorporate into the batter and mix on medium-low speed until thoroughly incorporated and dough forms, then fold in the cranberries.
- Scoop cookie dough onto a baking sheet lined with parchment paper using a big cookie scoop. Refrigerate the dough for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit. Place the dough approximately 2 inches apart on a baking sheet and let it set at room temperature for 10 minutes before baking.
- 10-12 minutes at 350°F. Allow the cookie to rest for a few minutes on the baking sheet before transferring to a wire rack to cool entirely.
- Once the white chocolate has cooled, melt it in a microwave-safe dish at 50% power for 30-90 seconds, stirring every 30 seconds, until it is smooth. Pour over cooled cookies. Before storing, let the white chocolate to firm.
Notes
To freeze cookie dough, prepare the dough and place it on a baking sheet. Refrigerate for 48 hours after carefully covering it. If you want to freeze the cookie dough, just let it set in the refrigerator before transferring it to an airtight container. Freeze with a piece of parchment or wax paper between layers to avoid sticking. You might enjoy Easy White Chocolate Cranberry Granola Bars
Cookies may be frozen and kept in an airtight container after they have been baked. If feasible, add the white chocolate drizzle after they have thawed; alternatively, this may be frozen after the chocolate has been applied. To avoid sticking, place a piece of parchment or wax paper between the layers. It’s worth to check Chocolate Covered Strawberry Cookies
FAQs
Cornstarch adds a crumbly and delicate dessert-like texture to cake, cookie, pie filling, and shortbread recipes. Cornstarch is often used as an anti-caking agent in the food industry.
Sondey White Chocolate & Cranberry Cookies include 16.6g total carbohydrates, 16g net carbs, 5.7g fat, 1.2g protein, and 122 calories per cookie.
Brown sugar, on the other hand, is thick and compacts quickly, resulting in fewer air pockets during creaming—less potential to entrap gas, resulting in cookies that rise less and spread more. They remain moist and chewy because less moisture escapes via steam.
Nutritional information
150 calories.
6g Total Fat (8%).
3g Saturated Fat (16%).
10mg Cholesterol (3%).
Sodium content: 5% (125mg).
22g Total Carbohydrates (8%).
1g Dietary Fiber (2%).
13g of sugars total.
Allow the Dough to Rest Resting your cookie dough in the fridge is a hidden baker’s tip. Resting it for at least an hour will assist to evaporate part of the water and boost the sugar content, keeping your cooked cookies chewy.
Can you use corn starch instead of baby powder?
Cornstarch is the most often used baby powder replacement. It is used as a thickening and anti-sticking agent in a range of industries. It absorbs moisture well and has the same silky sensation as talcum powder.
Recipe number 30. Calories per serving: 190. Nutritional information:
1 bar = 1 serving
Egg whites hold more air while providing more water, promoting steam and gluten formation: ideal circumstances for thick and fluffy lean cookies. Cakey. Yolks reduce the water and add fat, preventing gluten formation and aeration, resulting in thick, soft, and rich cookies. Fudgey.