2 December, 2020
Cranberry Orange and White Chocolate Drop Cookies
Two holiday seasons ago, I made cranberry orange shortbread cookies that became fast favorites among my friends. They’re absolutely delicious and kind of addicting, but I don’t always have the patience to wait an hour for shortbread dough to chill before slicing and baking (sometimes, you want cookies and you want them now). I finally got around to fixing that problem with these cookies, which have all the luscious appeal and sweet cranberry orange flavor of the shortbreads, but with the added benefit of being drop cookies.
1 cup Butter, softened
1 cup Sugar
1/2 cup Brown sugar
3 Mandarin oranges, washed and zested
2 1/2 cups Flour
1/2 tsp Baking soda
1/2 tsp Salt (if butter is unsalted)
1 cup Dried cranberries, chopped
1 cup White chocolate chips, chopped
Preheat oven to 350 degrees F and line a pair of baking sheets.
In the bowl of a stand mixer, cream together the butter and sugars. Add in the egg and orange zest and mix on a medium-high setting until the batter is light and fluffy (it should only take a few minutes).
In a separate bowl, combine the flour and baking soda (and salt if you’re using unsalted butter), and gradually add it in to the fluffy creamed mixture. Mix until just combined and fold in the chopped dried cranberries and chopped white chocolate chips.
Using a spoon or an ice cream scoop, portion out roughly tablespoon-sized rounds of dough and space them an inch apart on your cookie sheet. Bake for 12-14 minutes or until edges begin turning golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool the rest of the way. Store in an airtight container (assuming they last long enough!) and enjoy!