The first time I baked these white chocolate cranberry orange cookies, the bright scent of orange filled the kitchen before they even came out of the oven. Theyโve since become one of my favorite treats to make when I want something festive but delicious any time of year. Their secret ingredient? A box of instant white chocolate pudding mix, which gives them a soft, chewy texture. Add tart dried cranberries, creamy white chocolate chips, and a fresh pop of orange, and you have cookies that are sure to stand out on any dessert tray. ๐
Pudding mix does more than add flavor to these cookies. The cornstarch in the mix absorbs moisture, helping the cookies turn out denser and chewier. It also helps them stay soft for longer. Thatโs a lot of goodness from one little box! ๐ฎ
Instant white chocolate pudding mix: Make sure to use instant pudding mix, not cook-and-serve pudding. If you canโt find white chocolate flavor, vanilla, French vanilla, or even cheesecake pudding mix will work. ๐ฎ
Orange: Fresh orange zest adds a bright, citrusy flavor. When zesting the orange, avoid the white part of the peel, which can make the cookies taste bitter. ๐
Orange extract: Its flavor can be strong, so start with just ยผ teaspoon if you prefer a more subtle orange flavor, then add more to taste. If you donโt have any, add a little extra vanilla extract or leave it out.
Swap in some chopped white chocolate for the chips. For a pretty finish, press a few pieces into the cookies after baking. You can also try a different pudding flavor, add chopped pecans or walnuts, or drizzle melted white chocolate over the cooled cookies. ๐ซ๐ฐ
Donโt skip chilling the dough. Chilling helps keep the cookies from spreading too much and gives them their best texture. โ๏ธ
Cream the butter and sugars thoroughly. Beating them until light and fluffy helps create the right texture. If they arenโt creamed enough, the cookies may turn out dense or spread too thin. ๐ง
Make sure your butter isnโt too warm. Butter thatโs overly soft or greasy can affect the texture. Even when softened, it should still feel cool to the touch. ๐ก๏ธ
The Cozy Classic: Coffee or tea. A warm cup is the perfect match for these soft, chewy cookies. โ
The Decadent Sip: Hot chocolate. It doubles down on the cozy chocolate flavor for an extra-indulgent treat. ๐ซ
The Bright Bite: Fresh orange slices. Their juicy citrus flavor echoes the orange zest in the cookies. ๐
The Decadent Duo: Vanilla ice cream. Serve a scoop alongside a slightly warm cookie for a simple, delicious dessert. ๐จ
Store the cookies in an airtight container at room temperature for about 4โ5 days. They stay soft and donโt dry out quickly. ๐ฆ
To freeze: Once completely cooled, the cookies can be stored in a freezer-safe container for up to 3 months. You can also freeze the dough, preferably shaped into balls. Bake the dough straight from frozen, adding a minute or two to the baking time. โ๏ธ
These white chocolate cranberry orange cookies are soft, chewy, and full of festive flavor. Instant white chocolate pudding mix helps keep them tender, while dried cranberries, white chocolate chips, fresh orange zest, and a touch of orange extract create a sweet and tangy combination. Chill the dough before baking for the best texture, then enjoy them during the holidays or any time of year.
In a medium bowl, whisk together the flour, pudding mix, baking soda, and salt. Set aside.
In a separate large bowl, beat the butter and sugars on medium-high speed for 2 to 3 minutes, until light, fluffy, and well combined.
Add the eggs, extracts, and orange zest. Beat until fully incorporated.
Gradually add the dry ingredient mixture, mixing just until combined and no streaks of flour remain.
Gently fold in the white chocolate chips and dried cranberries.
For the best results, cover and refrigerate the dough for at least 30 minutes, up to 1 hour.
Once chilled, scoop the dough into balls about 1 1/2 inches in diameter. You can also use a 1 1/2-tablespoon cookie scoop.
Arrange the dough balls about 2 inches apart on a parchment-lined baking sheet.
If desired, press a few extra cranberries into the dough balls before baking. Save the extra white chocolate chips for after baking, as they can dry out or burn if placed on top before going into the oven.
Preheat the oven to 350ยฐF.
Bake for 9 to 11 minutes, or until the edges are set and very lightly golden. These cookies are best slightly underbaked, but you can adjust the baking time to your preferred texture.
For perfectly round cookies, use a biscuit cutter or round cookie cutter to gently shape them immediately after baking. Press additional white chocolate chips and cranberries into the tops while the cookies are still warm.
Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Servings 36
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
