These cookies are soft and chewy with the bright citric flavor of fresh orange juice and zest. Then accented with bursts of fresh cranberries.
The sweet citrus flavor of the orange and bitter sweet flavor of cranberries pairs beautifully with the addition of white chocolate chips.
Autumn is the perfect time of year to enjoy this classic flavor combination in theses Orange Cranberry White Chocolate Cookies.
Read More Here About What To Know When Baking Cookies
Orange Cranberry White Chocolate Cookies
Sugar Coating
½ cup granulated sugar
1 tablespoon orange zest, grated from orange and zest finely chopped
Mix orange zest and sugar with a fork in a small bowl until you notice sugar has the appearance of sand. Let sit for 10-15 minutes before making cookie dough and stove is preheating.
Doing so will allow the orange essence of the zest to infuse with the sugar, giving your mixture a more orangey flavor.
The Cookie Dough
1/2 cup (1stick butter – 8 tablespoons) unsalted butter, soft, room temperature
1/2 cup Greek yogurt, full fat
1 ⅓ cups granulated sugar
1 tablespoon orange zest, grated from orange then finely chopped
2 large egg yolks
3 tablespoons orange juice
3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 1/2 cups frozen cranberries, can opt for fresh *See Cook’s Notes
1/2 cup (heaping) white chocolate chips
Preheat oven to 350 degrees
Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine butter, yogurt, sugar, and orange zest and beat until light and fluffy.
Add egg yolks and orange juice and mix until well combined.
In a separate, medium sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Cook’s Notes
You can opt for fresh cranberries, though we feel frozen would be a better choice.
The reasoning behind this is when scooping the cookie dough the berries would burst. If you use frozen this is less likely to happen.
You want the cranberries to burst open during the baking process so that the juice of any surfaced berries will nicely stain the top of the cookie.
Gradually add dry mixture to wet, stirring until completely combined. Gently fold in cranberries, folding dough with a spatula until evenly distributed.
Make the sugar topping by combining sugar and orange zest in a small dish and using your fingers to rub the sugar and zest together until all the sugar has been infused with orange.
Scoop dough by level 1 ½ tablespoon-sized scoop and roll gently between your palms to make a smooth ball.
Roll cookie dough through orange-sugar mixture thoroughly coating all sides. Place on baking sheet, spacing cookies at least 2” apart.
Bake on center rack in preheat oven until edges of cookies begin to turn light golden, about 11-13 minutes.
Remove from oven and allow to cool for 8 minutes on baking sheet before removing to cooling rack to cool completely.
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Yum! You had me at white chocolate and cranberries!
Thanks – the original recipe didn’t call for white chocolate but I had some so why not 😂😂