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Cranberry Orange Cookies

Soft cranberry orange cookies dipped in white chocolate and topped with crushed almonds.
Prep Time40 mins
Cook Time8 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Cranberry Orange Cookies, dessert
Servings: 30 cookies
Author: Silvia Ribas

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.