White Chocolate Cranberry Cookies

My favorite festive Christmas cookie is incredibly soft and chewy; you can't get better than these White Chocolate Cranberry Cookies.

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 138kcal

Author Sandra

Ingredients

1 cup unsalted butter softened
1 cup packed light brown sugar
1 cup granulated sugar
4 tablespoons freshly grated orange zest
2 tablespoon vanilla extract
2 large egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups dried cranberries chopped
1 1/2 cups white chocolate chips
1 1/2 cups macadamia nuts chopped (optional)

Instructions

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper or silicone mats.
With an electric mixer, cream the butter and sugars together until smooth. Add orange zest, vanilla, and eggs until well incorporated.
Sift together the flour, baking powder and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture.
Stir in the cranberries, white chocolate chips, and macadamia nuts.
Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart.
Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.
Cool on the sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
Store in an airtight container for up to 2 weeks.

Notes

Nut note: I sometimes make these nut-free and they are just as good. I do this for my kiddos and my two sisters, Bonnie, and Nicole who are allergic. In fact ladies, there is a batch in the oven just for you. Xoxo

recipe adapted from Pioneer Woman

Nutrition