Here they are! The cookies that were so good they inspired a cake!
I should have known I had something special with these fellas when I took them into work with some other desserts leftover from Thanksgiving and they were the first things finished and the only things talked about.
Make them for yourself and you’ll have the same results, I’m sure! A bit less time intensive than the cake (and easier to give too!) these cranberry white chocolate and orange cookies are like the Christmas version of the classic chocolate chip.
Cranberry White Chocolate Orange Drop Cookies
2 cups flour
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
½ cup granulated sugar
½ cup brown sugar, lightly packed
the zest of one orange
12 TBSP (1 ½ sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
½ cup dried cranberries, chopped
½ cup white chocolate chips
Whisk together the flour, salt, soda, and powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugars, butter, and zest until light and fluffy, about five minutes. Scrap down the bowl before stirring in the eggs and vanilla until combined.
In three batches, add the dry ingredients to the wet, followed by the cranberries and chips.
Wrap dough in plastic and refrigerate overnight.
When ready to bake preheat oven to 350 degrees. Line baking sheets with parchment.
Using a medium cookie scoop (2 oz.), scoop out dough and roll into balls. Place on prepared baking sheets and bake in preheated oven for 14 – 17 minutes, until lightly golden brown on the edges. Remove to rack to cool.
Cookies can be stored for up to five days in air tight container.
*You can prescoop this dough and freeze the balls until ready to bake – just add an additional minute or two to bake time.