Cranberry White Chocolate Cookies

These Cranberry White Chocolate Cookies are incredibly soft, melt-in-your mouth buttery and have a perfect chewiness. Packed full of cranberries, white chocolate chips and pecans, they make a perfect holiday or special occasion treat.

Cranberry White Chocolate Chip Cookies with pecans and a hint of orange are the perfect companion during the holiday season along with other delicious recipes such as Orange Cranberry Walnut Balls, Orange Cranberry Scones and Simple Orange Cranberry Pistachio Fudge. Also, during football season these cookies are a delicious dessert after feasting on BBQ Chicken Sandwiches or Homemade Guacamole and chips.

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Ingredients Needed for Cranberry White Chocolate Cookies

All Purpose Flour– Great all around flour to have on hand for all kinds of baking needs.

Baking Soda– Helps to give cookies the rise and fluffiness.

Salt– Salt accentuates the flavor of ingredients in baked goods and helps to balance the sweetness.

Unsalted Butter– Salted butter may be used. However, when using salted butter eliminate the salt.

Granulated White Sugar– Using a small amount of granulated sugar helps to give these cookies a slight crisp around the edges.

Light Brown Sugar– The higher amount of brown sugar that this recipe calls for aids in creating a chewier cookie.

Extract– Adding in orange extract brings a delicious festive brightness to these cookies (use this brand for the true citrus lovers). However, using pure vanilla extract (instead of orange extract) helps to enhance the flavor of cranberry. In other words, either extract works beautifully with this cookie recipe.

Large Eggs– Egg yolks are one of the secrets to creating soft cookies. However, both the egg whites and yolks from 2 eggs are added to these White Chocolate Cranberry Cookies.

White Chocolate Chips– Use good quality white chocolate chips for these cookies.

Pecans– The buttery flavor and texture of pecans are a tasty companion to cranberries and white chocolate.

Dried Cranberries– Either sweetened or unsweetened dried cranberries may be used for these cookies. However, unsweetened cranberries will add a bit more tartness to the cookies.

Step by Step Instructions

1. In a medium sized mixing bowl stir the dry ingredients together (flour, baking soda and salt) and set aside. Using the flat beater attachment of a stand mixer, combine butter with both sugars.
2. Cream until light and fluffy making sure to scrape down the side of the mixer bowl often.
3. Add in extract (either orange or vanilla).
4. Beat in one egg at a time.
5. On medium speed gradually stir in the flour mixture a little at a time, mixing until just incorporated.
6. Stir in cranberries, white chocolate chips and pecans.
7. Cover and chill dough for one hour.
8. Preheat oven to 350℉. Scoop the chilled cookie dough into balls  and drop onto an un-greased cookie sheet using medium sized cookie scoop (equals about 1 1/2- 2 tablespoons). Make sure to space the cookies about 2 inches apart from one another.
9. Bake for 9-13 minutes or until lightly crispy on edges and appearing under baked (Note: See “What does under baking looks like” section below). Let cookies cool on the cookie sheet for 5 minutes and then transfer onto a wire rack to cool completely.

Note: Bake time will vary depending on your ovens calibration, how cold the dough was before baking and the level of crispiness desired. Also, a hand held electric mixer may also be used in place of a stand mixer. 

What Makes Cookies Soft and Chewy vs Crunchy

Crispier cookies, such as Lemon Shortbread Cookies, are definitely a delicious cookie. Not only are they fun to eat, but often they can be used to make crusts for pies and cheesecakes.  However, there is something magical about soft and chewy cookies. Here are a few tricks to achieving these mouthwatering results.

Ingredients Used

The combination of two egg yolks and a higher amount of brown sugar to granulated sugar helps in creating super tender cookies. Additionally, room temperature butter will create a lighter textured cookie.

Chilling and “Under Baking”

To be clear, this cookie dough does not need to be refrigerated before baking. However, not chilling the dough will result in cookies that spread more and as a result will be crispier. On the other hand, chilling the dough for 1 hour before baking will keep these Cranberry White Chocolate Cookies from spreading too much while baking. In contrast, the texture of these cookies will be softer.

In addittion to chilling, “under baking” (see section below) these cookies will create soft and chewy cookies.

What Does “Under Baking” Looks Like

As mentioned in the above paragraph, “under baking” these Cranberry Cookies helps to create a soft and chewy final product. However, don’t let the term “under baking” scare you. Technically the cookies are baked long enough to be safe but just not long enough to make them crispy. “Under baking” looks like removing the cookies form the oven when they have just begun to have a slight amount of color on the edges but appear to be under baked. Once removed from the oven, let them cool for 5 minutes and then transfer them to a cooling rack. Those 5 minutes of cooling time will do wonders for finishing off the baking to the perfect point.

Variations

As fun as this delicious cookie is, it can be modified a few different ways for either taste preferences or if you are in the mood for experimentation. Listed below are a few ideas.

• Dried Fruit– Instead of using dried cranberries, give dried cherries, apricots, golden raisins, dates or pineapple a try.
• Extracts– This recipe calls for either orange or vanilla extract. However, cherry extract or almond extract could be fun alternatives.
• Nuts– I adore chopped pecans in this recipe but what do you do if you don’t have pecans on hand. Feel free to use macadamia nuts, chopped almonds or walnuts.

Freezing and Storage

Freezing the Dough

There are two methods for freezing the dough. The first method is to roll the dough into an even log within parchment paper. Make sure the dough is wrapped well in the parchment and then place into a freezer bag. When ready to use, remove from the freezer and let defrost in the refrigerator overnight. Cut into portions that equal approximately 2 tablespoons of dough and bake following the directions as written.

The second method is to scoop the dough into cookie dough balls as directed onto cookie sheets. Place the baking sheets into the freezer for about an hour or until they are frozen solid. Transfer from the baking sheet and into a freezer bag. To bake, remove the desired amount of cookie onto a cookie sheet and bake as directed but add on approximately 3-4 additional minutes to adjust for the dough being frozen.

This cookie dough will stay fresh tasting for up to 2 months in the freezer.

Freezing Baked Cookies

Once cookies are baked, let them cool to room temperature and then transfer to a freezer bag or container. It is usually best to allow the white chocolate to harden first before freezing to prevent it from getting everywhere.

Frozen baked cookies will stay fresh for up to 3 months.

Storage of Baked Cookies

Store the baked Cranberry White Chocolate Cookies in an airtight container at room temperature for 5-7 days.

Storage of Cookie Dough

Place the prepared cookie dough into an airtight container or roll between parchment paper that is then placed into an airtight container (or plastic storage bag). Store in the refrigerator for up to 2 days before baking.

More Easy Christmas Desserts

Chocolate Rum Balls

Mom’s Walnut Balls

Irish Molasses Cake {aka Broonie}

Oatmeal Raisin Coconut Cookies

Chocolate Cinnamon Pots de Creme

Gingerbread with Orange Citrus Glaze