Chewy Christmas Cranberry Orange Cookies
Bright orange zest and tart dried cranberries swirl through a sugary, chewy cookie dough that’s perfect for holiday gatherings. These festive treats balance sweet white chocolate and tangy fruit with a tender, slightly crisp edge.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients & Mix-Ins
- 0.5 cup unsalted butter softened
- 0.25 cup vegetable oil
- 0.75 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
Make Dough
- In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, orange zest, and orange juice until glossy.
- Fold in dried cranberries and white chocolate chips until just distributed.
Chill & Bake
- Scoop dough (about 1½ tablespoons each) onto a parchment-lined baking sheet.
- Chill the dough for 30 minutes in the refrigerator to prevent excessive spreading.
- Preheat oven to 350°F (175°C).
- Bake cookies for 9 minutes, or until edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier centers, do not overbake—edges should just set.
Store cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 1 month.
Dough balls can be frozen and baked later; add 1–2 minutes to the bake time when baking from frozen.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20g
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