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White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies
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Indulge in the delightful experience of White Chocolate Cranberry Cookies, where sweet and tart flavors blend harmoniously for a festive treat. Perfect for gatherings or cozy evenings at home, these cookies feature creamy white chocolate chips and fresh cranberries, enhanced with a hint of orange zest. They are not only easy to make but also visually appealing, making them an excellent addition to any dessert table. Whether paired with a warm beverage or as part of a dessert platter, these cookies are sure to impress your friends and family. Enjoy the simple joy of baking and sharing these scrumptious delights!

Ingredients

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  • ¾ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons grated orange zest
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup white chocolate chips
  • 2 cups fresh cranberries, coarsely chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
  2. In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar. Mix until light and fluffy, about 2-3 minutes.
  3. Add the egg, orange zest, and vanilla extract. Mix until everything is well combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mix to the wet mixture until a dough forms.
  5. Gently fold in the chopped fresh cranberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
  6. Using a cookie scoop, scoop dough into 1-inch balls. Place them about 2 inches apart on your prepared baking sheets.
  7. Bake your cookies for 12-15 minutes or until the edges are golden brown. If using dried cranberries instead of fresh, reduce baking time to 11-13 minutes.
  8. Allow your cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

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