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  • Sarah L Samuels

Cranberry, Orange & White Chocolate Cookies

Updated: Jun 6


I had some dried cranberries to use up so I thought I would put them in one of my favourite cookie recipies.


These are nice and soft with crispy edges and these ones I made with cranberries, orange zest and white chocolate! A perfect festive cookie.




They are really easy to make and only take 9 minutes to bake. There is no chilling dough - just make then bake. When you take them out of the oven they look all puffed up but while cooling they wrinkle up and harden. Don’t be tempted to cook longer or think they are not cooked.



Start by pre-heating the oven to 200 degrees centigrade (180 fan) Gas mark 6 and line 2 baking trays with baking parchment.


In a stand mixer cream butter and sugars until pale and fluffy.



Add the egg and mix until combined.



Then add the flour until a soft dough forms.



Finally add the dried cranberries, white chocolate chips and orange zest. Mix until fully combined.



Roll into balls approximately 40g each and place on baking tray - leave room to double in size.



Bake for 9 minutes - When you take them out of the oven they look all puffed up but while cooling they wrinkle up and harden. Don’t be tempted to cook longer or think they are not cooked.



Leave to cool and set, then transfer to a wire cooling rack.





Cranberry, Orange & White Chocolate Cookies


Sarah's Servings: 18

Sarah's skill: Easy

Baking Time: 9 minutes


Ingredients


125g Unsalted butter

110g Soft dark brown sugar

110g Caster sugar

1 Large egg

225g Self Raising flour

100g Dried cranberries

100g White Chocolate chips

Zest of 1 Orange


Method

  1. Preheat oven to 200 degrees centigrade (180 fan) Gas mark 6

  2. Line 2 baking trays with baking parchment.

  3. In a stand mixer cream butter and sugars until pale and fluffy.

  4. Add the egg and mix until combined.

  5. Then add the flour until a soft dough forms.

  6. Finally add the dried cranberries, white chocolate chips and orange zest and mix until combined.

  7. Roll into balls approximately 40g each and place on baking tray - leave room to double in size.

  8. Bake for 9 minutes. When you take them out of the oven they look all puffed up but while cooling they wrinkle up and harden.

  9. Leave to cool and set.





Sarah’s extra slice........

You don’t need a stand mixer you can use a wooden spoon or hand mixer and still have delicious cookies.


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2 commentaires


Invité
11 déc. 2022

These are easily the best biscuits I have ever made !

off to make the Malteser layers to have the Maltese cake at Christmas

thanks so much

J'aime

Invité
10 déc. 2022

I just made these for the first time….fantastic!

J'aime
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