These cranberry orange white chocolate cookies are the ultimate holiday cookie! They bake up with chewy centers and have the perfect balance of tart and sweet.

I know that cranberries might not be your #1 pick as a mix-in for cookies, but these cookies will make you re-evaluate that.

The cranberries add such an amazing texture and flavor to these cookies, and when they’re paired with sweet orange zest and creamy white chocolate, it’s an irresistible combination.

Cranberry Orange White Chocolate Cookie Ingredients & Substitutions

I love this cranberry orange white chocolate cookie recipe just the way it is, but I know some people might not have all these ingredients on hand!

Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt included in this recipe. You can also use vegan butter in its place.
• Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
• All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a cup-for-cup gluten free flour bend in its place if needed. I recommend using King Arthur’s Measure for Measure Gluten Free flour.
• Cornstarch – A little bit of cornstarch helps these cookies bake up soft and chewy! If you don’t have cornstarch on hand, you can skip this ingredient.
• White Chocolate Chips – I love to use mini white chocolate chips, but regular white chocolate chips, white chocolate chunks, or chopped up white chocolate bars can also be used in this recipe.
• Orange Juice / Orange Zest – Using fresh orange juice / zest absolutely makes these cookies! It gives them such a bright, delicious flavor. If you’re feeling fancy and they’re in season, use blood oranges! Otherwise, regular oranges will work great too.

How Many Cookies Does this Recipe Make?

The recipe makes 24 cookies using a 1 1/2 Tbsp scoop.

However, you can also make jumbo cranberry orange white chocolate cookies that are twice the size!

Scoop 12 cookie dough balls (about 3 Tbsp each) and bake for 17-19 minutes at 350 F / 175 C.

Storing These Cranberry Orange White Chocolate Cookies

Store leftover cookies in an airtight container or sealable bag at room temperature for up to a week.

Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.

Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.

Tips for Making the Best Cranberry Orange White Chocolate Cookies

• Properly measure your flour! Fluff and level with a knife or use a digital kitchen scale.
• Use a 1 1/2 Tbsp cookie scoop to make sure your cookies are uniformly sized and bake evenly.
• Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
• Space your cookies 2-3 inches apart before baking them. They will spread quite a bit as they bake.
• Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, they will firm up as they cool.
• Press extra bits of white chocolate and dried cranberries on top of the cookies while they’re still warm to make them look even more gorgeous.
• Garnish with fresh orange zest to really take these cookies to the next level.
• If you don’t want to scoop the cookie dough, make cookie bars! Bake in a 9×13-inch pan at 350 degrees for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, and wait to cut the cookie bars until they’re fully cooled.

Let Me Know What You Think!

If you try this cranberry orange white chocolate cookie recipe, I’d love to hear what you think of it!

Please leave a rating on the recipe card below and be sure to tag @chelsweets or use #chelsweets if you share on social media so that I can see your cookies!

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