I’ve been making this particular cookie recipe for years at Christmastime, all the way back to before we had kids (which means at least a decade). It’s one of those cookies I always look forward to making and always receive compliments on.
These buttery cookies are nice and chewy, with white chocolate chips, cranberries, and both orange zest and orange juice in the dough. Take them out of the oven when they’re just golden on the edges but soft in the middle.
Cranberry Orange Cookies
Adapted from [Allrecipes|http://allrecipes.com/recipe/cranberry-orange-cookies/detail.aspx?event8=1&prop24=SR_Title&e11=cranberry%20orange%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page]
Yields: 3-4 dozen cookies
- 1c butter, softened
- 1c white sugar
- 1/2c brown sugar
- 1 egg
- 1t grated orange zest
- 2T freshly squeezed orange juice
- 1/2t vanilla
- 2-1/2c flour
- 1/2t baking soda
- 1/2t salt
- 1c dried cranberries
- 1c white chocolate chips
Preheat oven to 375. Grease two large cookie sheets or line them with parchment paper.
Cream together the butter and sugars in the bowl of a stand-mixer fitted with the paddle attachment. Incorporate the egg, orange zest, orange juice, and vanilla. Beat in the flour, baking soda, and salt, followed by the cranberries and white chocolate chips.
Use a medium cookie scoop to scoop the dough onto the prepared cookies sheets. Bake 10-12 minutes or until golden on the edges and still soft in the middle. Allow to cool on the pan 5 minutes before removing to a cooling rack.