Can I use fresh cranberries instead of dried in these cookies?

Fresh cranberries are far more tart and wet than dried, and they burst in the oven, streaking the dough and throwing off its moisture. For this recipe, dried cranberries, plumped as written, give the right balance. Save fresh berries for sauce and garnishes.

Why do my white chocolate cranberry cookies spread flat?

The three usual causes are butter that was too soft at creaming, dough that skipped its chill, and flour measured by scooping the cup through the bag. Chill the dough a full hour, start with butter that still holds its shape, and spoon and level the flour.

Can I freeze the cookie dough, and how do I bake it from frozen?

Yes. Freeze the scooped balls solid on a tray, then bag them for up to three months. Bake from frozen at 350 degrees Fahrenheit, adding 1 to 2 minutes to the time. The cookies spread slightly less from frozen, which keeps their centers thick.

What can I use instead of orange juice for plumping the cranberries?

Warm water with a teaspoon of vanilla works, and warm apple juice is lovely in the fall. The point is warm liquid and ten minutes; the orange juice simply adds the citrus note that the zest in the dough echoes. Drain and dry the berries well either way.

How long do white chocolate cranberry cookies stay soft?

Kept airtight at room temperature, they stay soft at the center for a full week, thanks to the cornstarch and brown sugar. A small piece of plain bread in the tin helps in dry kitchens. Baked cookies also freeze well for one month, layered with parchment.

White Chocolate Cranberry Cookies With Orange Zest, Soft And Chewy

Ingredients

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1 cup dried cranberries
1/2 cup orange juice, warmed, for plumping the cranberries
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 tablespoon fresh orange zest, from 1 large orange
2 1/4 cups all-purpose flour, spooned and leveled
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup white chocolate chips, plus extra for pressing on top

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Instructions

Pour the warm orange juice over the cranberries and rest for 10 minutes. Drain well and pat the cranberries dry on a clean towel.
Beat the butter, brown sugar and granulated sugar together for 2 to 3 minutes, until pale and fluffy, rubbing the orange zest in as it creams.
Beat in the egg, the yolk and the vanilla, just until smooth and glossy.
Whisk the flour, cornstarch, baking soda and salt in a separate bowl. Add to the butter mixture and mix on low until no dry streaks remain.
Fold in the white chocolate chips and the plumped cranberries by hand, so the fruit stays whole.
Cover the bowl and refrigerate the dough for 1 hour, or up to 48 hours.
Heat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment.
Scoop the dough into balls of about 2 tablespoons, set them 2 inches apart on the sheets, and bake one sheet at a time.
Bake for 9 to 11 minutes, until the edges are set and barely golden and the centers still look slightly soft. Press a few extra chips into the warm tops, rest 10 minutes on the sheet, then move to a rack.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1
Calories: 165
Sugar: 16
Sodium: 95
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 24
Fiber: 1
Protein: 2
Cholesterol: 25