This post has been sponsored by Decas Farms but all opinions stated are my own.
Cranberry Orange Cookies dipped in white chocolate and crushed almonds!
Last month I decided to gift myself with a special early Christmas present; a Kitchen Aid stand mixer! Oh, you better believe that every baking good that came out of this kitchen prior to today, was done by hand! I am not completely upset about it because I found value in working the dough by hand, understanding it’s components and how they interact with each other and ultimately getting to the right consistency every time, but I am happy to give my arms a rest 🙂
To celebrate I made my all time favorite; Cranberry Orange Cookies!!
These cranberry orange cookies are crispy around the edge and soft in the center. Every bite is delightfully flavored with orange zest, fresh cranberry bites and topped with sweet white chocolate and crushed almonds. There is something to love in every bite!
Not to mention how festive they look. Don’t you think?
About these cookies…
They are really easy to make, no tricks involved. All you have to do is add one ingredient after the other until well incorporated. This can be done by hand or with a handheld mixer as well. The key is to allow each ingredient to incorporate into the dough before adding another component.
Cookies now, or cookies later!
You can bake the cookies right away, or save it for later (up to 2 days). This is so helpful during the busy holidays because you can make a batch or double batch of cookie dough and bake the cookies when you are going to a dinner party or having guests over. This way you can serve fresh and warm cookies. (see notes)
Fresh cranberries, or baking cranberries?
Either! You decide what works best for you, but both choices will work well in this recipe.
I used Decas Farms™️ fresh cranberries in this recipe. The fresh cranberries will yield a brighter pop of red and tangy cranberry bite which adds such a perfect balance to these sweet cookies. On a second batch I used Decas Farms™️ Baking Cranberries with real orange peel oil. In this case you do not need to add additional orange zest to the dough, per recipe notes.
Dipped with topping, or plain?
The white chocolate dipping and crushed almonds add quite a nice touch to these cookies. If you are making these cookies as a gift, to serve at a party or for a cookie swap party, it’s definitely worth the extra step.
Note: you can download and print these fun holiday tags provided by our friends at Decas Cranberry Farms. They will add the perfect final touch to your cookies!
About Decas Farms™️
Decas Farms cranberries are premium quality as a result of the care and attention that begins on the farm and carries through every step of our process. Their products are made with minimal, recognizable, non-GMO ingredients, using sustainable agricultural practices. Decas Farms is also a pioneer in and major suppler of organic cranberries!
When I choose the ingredients to use, quality and consistency are always my number one priority. Which is why I rely on Decas Farms cranberries for all my cooking and baking!
Soft cranberry orange cookies dipped in white chocolate and topped with crushed almonds.
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 pinch sea salt
- 1 cup Decas Farms Fresh Cranberries chopped
- 3/4 cup 1.5 sticks unsweetened butter, softened
- 3/4 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 cup baking white chocolate chips
- 1/2 tbsp coconut oli
- 1 cup raw, peeled almonds chopped
In a large bowl whisk the flour, baking soda and sea salt to combine and set aside.
Using a stand mixer with paddle attachment add in butter and beat on medium speed until creamy. Next add in sugar and mix until incorporated. Add the eggs, vanilla extract and orange zest, and beat for another minute or so. If needed scrape down the sides of the bowl to bring the ingredients together. Slowly add in the flour and beat on low speed until well combined but don’t over work it.
Remove bowl from mixer and add in chopped cranberries. Using a spatula fold into the dough. This is a more gentle way to incorporate the fresh cranberries into the dough but if using baking cranberries, you can run the mixer on low speed until the cranberries are evenly dispersed.
Pre-heat the oven to 350F degrees. Line two large baking sheets with parchment paper.
Using a tablespoon measure, scoop some dough into the palm of your hand and roll into a ball. Place each ball on the baking sheet leaving about 2 inches of space in between. Place cookie balls on the baking sheet. Bake for 8-9 minutes or until edges start to brown. The center of the cookies will look soft and almost “uncooked” but it will harden as it cools down just enough so the cookies are crunchy on the edges and soft in the middle
When done baking place cookies on a cooling rack and allow them to cool down completely.
Meanwhile melt the white chocolate over a double boiler. Add in coconut oil and stir with a spatula until chocolate is melted and creamy. Transfer to a small bowl with depth and wide enough to dip the cookies in.
Dip each cookie into melted white chocolate and sprinkle with crushed almonds. Place them back on baking sheet and refrigerate for about 30 minutes before serving.
*Cookies can be rolled and baked right away or dough can be refrigerated for up to 2 days. If you decide to refrigerate the dough, remove from fridge and let it sit at room temperature for about 30 minutes prior to rolling cookies.
**You can replace the fresh cranberries for baking cranberries. In this case you can use Decas Farms Cranberry-Orange Julienne Cut, which is made with real orange peel oil. In this case you don’t need to add the orange zest into the recipe.
***Cookies do not need to be stored in refrigerator. Once the white chocolate is set you can place cookies in a jar or cookie tray.