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Soft Cranberry Orange Cookies with White Chocolate Chips

Soft cranberry orange cookies are baked until the edges are set and lightly golden while the centers still look soft. Finely grated orange zest, dried cranberries, and white chocolate chips bring bright citrus flavor and sweet-tart bites to each cookie.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup dried cranberries
  • 0.75 cup white chocolate chips

Equipment

  • 2 large baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  4. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
  5. Beat in the egg, orange zest, and vanilla until smooth, scraping down the sides of the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Fold in the dried cranberries and white chocolate chips until evenly distributed.
  8. Cover the dough.
  9. Refrigerate the dough for 30 minutes.
  10. Scoop the dough into 1 1/2-tablespoon portions, placing 12 portions about 2 inches apart on each prepared sheet.
  11. Keep the second sheet refrigerated while the first bakes.
  12. Bake one sheet at a time on the center rack for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look soft.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.
  15. Bake the remaining sheet the same way.

Notes

For soft centers, take the cookies out when the edges are set and lightly golden, even if the centers still look soft. Store airtight at room temperature for up to 5 days; baked cookies freeze well for up to 2 months. For a dairy-free option, use dairy-free butter and white chocolate chips.