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White Chocolate Cranberry-Orange Cookies

Flavored with white chocolate, orange zest, cranberries, and cardamom, these White Chocolate Cranberry-Orange Cookies are cozy and bright—just like the holidays themselves.

By Yankee Magazine

Oct 18 2018


White Chocolate Cranberry-Orange Cookies

Photo Credit : Mark Fleming

A holiday cookie swap recipe from Suzanne Lee (@bostonpropstylist). Here, Suzanne gives classic chocolate chip cookies a fruit-and-spice twist. Flavored with white chocolate, orange zest, cranberries, and cardamom, these cookies are cozy and bright—just like the holidays themselves. (For the drizzled topping, be sure to use white melting chocolate or chopped white chocolate instead of white chocolate chips, which don’t contain enough fat to melt properly.)


about 3 1/2 dozen cookies


½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1½ cups white chocolate chunks or chips
1 cup dried cranberries (preferably 50% less sugar)
Zest of 3 oranges, divided
12 ounces white melting chocolate, for drizzling


Preheat oven to 350° and set racks to the upper and lower middle positions. Line two baking sheets with parchment paper and set aside.

In a bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

Using an electric or standing mixer, beat together the butter, brown sugar, granulated sugar, and vanilla on medium-high speed for about 45 seconds, scraping the bowl down midway through. Add the eggs and beat until smooth. Add the dry ingredients and mix on low speed until evenly combined. Using a spatula, fold in the white chocolate, cranberries, and the zest from one orange.

Drop walnut-size balls of dough about two inches apart on the prepared baking sheets. Bake until puffed and golden, 13 to 15 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely, then repeat with the remaining batter.

While the cookies are cooling, melt the white chocolate in a double boiler (or in a small bowl at 30-second intervals in a microwave set at 50% power). Once the cookies are cooled, use chopsticks or a squeeze bottle to drizzle the white chocolate over one side of the cookies, then sprinkle with the remaining orange zest and let set at room temperature. Cookies can be stored between layers of waxed paper in an airtight container in the refrigerator and kept for up to 10 days.