Cookie Week {Day 6}: White Chocolate Cranberry-Orange Cookie Recipe

This recipe is my own. And it’s delicious. For real and for true. The buttery cookie, subtlety of the orange, creamy white chocolate, and  tartness of the cranberry all combine to make the perfect cookie.

White Chocolate Cranberry-Orange Cookies

Ingredients:

• 1 cup butter {2 sticks}
• 1 cup margarine {2 sticks}
• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• finely grated zest from 1 large orange
• 2 Tablespoons fresh squeezed orange juice {squeezed from the same orange I zested}
• 5 1/4 cups all purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 10 ounce package of craisins
• 1 package plus 1 cup Ghirardelli white baking chips

Directions:

• PREHEAT oven to 375 degrees F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, vanilla extract, orange zest, and orange juice in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chips and Craisins. Drop by rounded tablespoon onto  baking sheets lightly coated with nonstick spray. {I find that I need the nonstick  spray because the white chips tend to stick.}
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Print the recipe here.

This is a LARGE recipe. It makes between 80-90 cookies. It halves beautifully, but I make it all because I need every last one of them for gifting.  The dough also keeps very well in the fridge, so sometimes I’ll bake some off and keep some of the dough in the fridge so that I can pull it out and have fresh baked, homemade cookies on demand!

XO, Sara

Thanks for stopping by!