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Overhead photo of white chocolate cranberry cookies with an orange drizzle on a wire cooling rack

White Chocolate Cranberry Orange Cookies

Tracy @ Next Level Baker
White chocolate cranberry orange cookies with an orange drizzle combines sweet, tart and citrus flavors in one soft cookie. They are easy to make and perfect for holidays, gifting or everyday baking.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 39 minutes
Chill time and frosting time 1 hour 5 minutes
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Cranberry Orange Cookies

  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons salted butter softened
  • 8 ounces cream cheese softened
  • 1 ½ cups brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange peel packed
  • 2 large eggs
  • 1 cup frozen cranberries
  • 10 ounces white chocolate chips or chunks

Orange Drizzle

  • 1 cup powdered sugar
  • 2 tablespoons salted butter
  • 1-2 tablespoon orange juice

Instructions
 

Cranberry Orange Cookies

  • Add the all-purpose flour, baking soda and salt to a small bowl. Stir well and set aside.
  • Add the softened butter and softened cream cheese to a mixing bowl and mix with a stand mixer or hand mixer on medium low until well blended.
  • Add the brown sugar, vanilla extract and orange peel to the mixing bowl and mix until fluffy.
  • Add the eggs to the mixing bowl and mix until combined.
  • Add the flour mixture to the mixing bowl and mix only until all of the flour streaks are gone.
  • Fold in the frozen cranberries and white chocolate chips until they are evenly distributed. (You can also set aside some cranberries and white chocolate if you want to press some into the tops of the cookie mounds manually before baking to make the cookies prettier.)
  • Cover and refrigerate the dough for one hour.
  • Preheat the oven to 350℉. Spray a baking sheet with cooking spray or line the baking sheet with parchment paper or a baking mat.
  • Use a medium cookie scoop, or two spoons, to drop the dough in mounds of about 2 tablespoons each onto the baking sheet. (I like to bake in batches of 12, but these puffy cookies don't spread too much so you can certainly fit more on a standard baking sheet.)
  • Bake for 13-15 minutes until the tops are lightly browned. Don't remove them early like you might for regular chocolate chip cookies.
  • Allow the cookies to cool on the baking sheet for a minimum of 5 minutes. Then transfer them to a cooling rack to finish cooling.
  • Makes 36-40 cookies.

Orange Drizzle

  • Wait until the cookies have fully cooled to add the drizzle. If you are using a cooling rack to cool the cookies, move the cooling rack over a cool baking sheet to catch any extra drizzle.
  • Microwave the salted butter for 20-30 seconds until it's melted but not separated.
  • Add the powdered sugar, melted butter and 1 tablespoon of orange juice to a small bowl. Mix with a spoon until the consistency is smooth with no powdered sugar lumps. If you want a thinner consistency, add another tablespoon of orange juice.
  • Drizzle the orange icing over the cookies using a spoon or a small decorator's bottle. Allow the drizzle to harden for a few minutes before stacking the cookies.

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Keyword White Chocolate Cranberry Orange Cookies
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