I love how these cookies strike the perfect balance between rich, comforting sweetness and fresh, zesty brightness. The orange zest lifts the flavor, while the cranberries add a pop of tartness. The white chocolate rounds it all out with a creamy finish. These cookies not only taste incredible, but they look like little bites of winter sunshine—perfect for cookie swaps, holiday platters, or just cozying up with a cup of tea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter (softened)
granulated sugar
large egg
orange zest (from one medium orange)
all-purpose flour
baking powder
salt
dried cranberries (chopped)
white chocolate chips or chunks
Directions
I start by creaming the softened butter and granulated sugar together in a large bowl until light and fluffy.
I beat in the egg and freshly grated orange zest, mixing until smooth.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I slowly add the dry ingredients to the wet, mixing just until a dough forms.
I fold in the chopped dried cranberries and white chocolate chips, making sure they’re evenly distributed.
I scoop the dough into rounded tablespoons and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
I bake at 350°F (175°C) for 10–12 minutes, until the edges are just beginning to turn golden but the centers are still soft.
I let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Servings and Timing
This recipe makes about 18 cookies.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Perfect for a quick batch of holiday cheer or adding to a festive cookie tin.
Variations
I sometimes swap half the cranberries for dried cherries for a different tart-sweet combo.
A sprinkle of sea salt on top before baking enhances the flavor even more.
To make them extra pretty, I drizzle melted white chocolate over the cooled cookies.
For a nutty crunch, I add chopped pistachios or pecans.
A touch of almond extract (½ teaspoon) gives the cookies a more complex flavor.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—I layer them between parchment paper and store in a freezer bag for up to 2 months. To enjoy from frozen, I just let them thaw at room temperature or pop them in the microwave for 10–15 seconds for that fresh-baked softness.
FAQs
Can I use fresh cranberries instead of dried?
I don’t recommend it. Dried cranberries work best here because they don’t add excess moisture and blend better into the dough.
What kind of white chocolate should I use?
I prefer white chocolate chunks or high-quality white chocolate chips. I’ve also chopped up a white chocolate bar when that’s what I had on hand.
Do I need to chill the dough?
No chilling is required for this recipe, but if I want slightly thicker cookies, I sometimes chill the dough for 30 minutes.
Can I double the recipe?
Yes, I often double the batch for holiday gifting or parties. Just bake in batches and keep the dough refrigerated between rounds.
How do I keep the cookies soft?
I store them with a slice of bread in the container—the bread helps maintain moisture and keeps the cookies soft for days.
Conclusion
These Cranberry Orange WinterGlow Crème Cookies are my go-to winter cookie—bright, festive, and full of cozy charm. I love how easy they are to make, yet how elegant they look and taste. Whether I’m baking a batch to share or just treating myself on a chilly afternoon, these cookies always deliver that perfect balance of warmth, sweetness, and seasonal sparkle.
Soft, buttery cookies bursting with orange zest, tart cranberries, and creamy white chocolate. A cozy, festive treat that tastes like winter sunshine in every bite.
Author:Sarah
Prep Time:10 minutes
Cook Time:10–12 minutes
Total Time:~25 minutes
Yield:18 cookies
Category:Cookies
Method:Baked
Cuisine:American
Ingredients
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
Zest from 1 medium orange
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
⅔ cup dried cranberries, chopped
½ cup white chocolate chips or chunks
Optional Garnishes/Variations:
Drizzle of melted white chocolate (for topping)
Sea salt sprinkle (before baking)
½ tsp almond extract (for flavor depth)
¼ cup chopped pistachios or pecans (for crunch)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream softened butter and sugar until light and fluffy.
Beat in the egg and orange zest until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture, mixing just until a dough forms.
Fold in chopped cranberries and white chocolate chips.
Scoop dough into rounded tablespoons and place on the prepared baking sheet, 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden and centers are still soft.
Let cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
(Optional) Drizzle cooled cookies with melted white chocolate for an extra festive finish.
Notes
No chilling is required, but chilling for 30 minutes will yield slightly thicker cookies.
Use dried cranberries only—fresh ones may add too much moisture.
For extra softness, store cookies with a slice of bread in the container.
These cookies freeze well: store in layers between parchment in a freezer bag for up to 2 months.
