White Chocolate Cranberry Cookies

These gentle Cranberry Cookies studded with white chocolate chips and orange zest are a easy and festive cookie. You can use clean cranberries or dried cranberries in this recipe, even though clean cranberries are favored for a softer cookie.

INGREDIENTS

• 3/4 cup unsalted butter, at room temperature (12 Tbsp or 1.5 sticks)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp grated orange zest
• 2 tsp vanilla extract
• 1 massive egg, room temperature
• 2 cups all-purpose flour, or use your preferred GF flour, measured correctly
• 1 tsp baking powder
• 1/2 tsp pleasant sea salt
• 3/4 cups white chocolate chips
• 2 cups clean cranberries (8 ounces bag), coarsely chopped, or alternative 1 cup dried cranberries

INSTRUCTIONS

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In a giant mixing bowl, with an electric powered mixer on medium-high speed, cream collectively the butter and sugar for 2-3 minutes or till mild and fluffy. Add the egg and beat properly to incorporate. Beat in the zest and vanilla extract.
3. In a medium bowl, whisk collectively flour, baking powder and salt. Add to the butter combination and beat simply till blended and dough comes together.
4. Using a stiff spatula, stir in the cranberries and chocolate chips simply till incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and vicinity two inches aside on your organized baking sheet.
5. Bake 12-15 minutes or till golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes).
6. Cool for 5 minutes on the baking sheet then switch to wire rack to cool completely.
7. Enjoy.

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