<\/figure>\n\n\n\nIn addition to staples like all-purpose flour and eggs, here are some notes about specific ingredients: <\/p>\n\n\n\n
Unsalted butter<\/strong> – I like using unsalted because you have better control of the salt content in a recipe. If you only have salted butter on hand, omit the salt in the recipe. <\/p>\n\n\n\nBrown sugar <\/strong>– I used light brown sugar, but you can substitute dark brown sugar if that’s what you have on hand.<\/p>\n\n\n\nFresh orange zest<\/strong> – An average orange yields about 1 tablespoon of zest, so you’ll need 2 oranges.<\/p>\n\n\n\nGround ginger<\/strong><\/p>\n\n\n\n2 eggs<\/strong> – large eggs work best in this recipe.<\/p>\n\n\n\nOrange juice <\/strong><\/p>\n\n\n\nVanilla extract<\/strong><\/p>\n\n\n\nBaking powder<\/strong> – Make sure your baking powder is fresh for best results.<\/p>\n\n\n\nSalt<\/strong> – Fine table salt or sea salt dissolves best in the batter.<\/p>\n\n\n\nAll purpose flour<\/strong><\/p>\n\n\n\nWhite chocolate chips<\/strong> – Make sure the package says “white chocolate chips” and not “white baking chips,” which don’t contain any cocoa butter.<\/p>\n\n\n\nChopped dried cranberries<\/strong><\/p>\n\n\n\nEquipment Needed<\/h2>\n\n\n\n Here’s what you’ll need to make the orange cranberry cookies recipe:<\/p>\n\n\n\n
\nBaking sheet<\/li>\n\n\n\n Parchment paper<\/li>\n\n\n\n Stand mixer with bowl or handheld electric mixer and bowl<\/li>\n\n\n\n A second mixing bowl<\/li>\n\n\n\n Spatula<\/li>\n\n\n\n Cooling rack<\/li>\n\n\n\n Zip-top plastic baggie<\/li>\n<\/ul>\n\n\n\nStep by Step Instructions<\/h2>\n\n\n\n STEP 1 | <\/strong>Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.<\/p>\n\n\n\nSTEP 2 | <\/strong>In a stand mixer bowl with a paddle attachment or a large mixing bowl with an electric mixer, beat butter and brown sugar in a bowl until smooth. Add vanilla and eggs one at a time. Beat for another minute or two until the mixture is smooth.<\/p>\n\n\n\nSTEP 3 | <\/strong>In a separate bowl, whisk together flour with salt, ground ginger and baking powder. Add the mixture to the egg mixture in the bowl and mix just until well blended.<\/p>\n\n\n\n\n
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<\/figure>\n<\/div>\n<\/div>\n\n\n\nSTEP 4 | <\/strong>Add orange juice, chopped cranberries, orange zest and white chocolate chips and stir by hand to incorporate. The dough will be thick and sticky.<\/p>\n\n\n\n\n
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<\/figure>\n<\/div>\n<\/div>\n\n\n\nSTEP 5 | <\/strong>Scoop the dough onto the parchment-lined baking pan and use a spatula to spread it in a rectangle about 1\/2 inch thick. Put in the oven and bake until dough is set and edges are just starting to barely brown, about 20 minutes.<\/p>\n\n\n\n\n
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<\/figure>\n<\/div>\n<\/div>\n\n\n\nSTEP 6 | <\/strong>Remove from the oven and cool on a wire rack for 15 minutes.<\/p>\n\n\n\nSTEP 7 | <\/strong>To make the Orange Vanilla Cream, beat the cream cheese with orange zest, orange juice, vanilla and powdered sugar until smooth, about 1 minute.<\/p>\n\n\n\nSTEP 8 | <\/strong>Spread the cookie bar with the cream glaze and sprinkle with chopped cranberries.<\/p>\n\n\n\n\n
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<\/figure>\n<\/div>\n<\/div>\n\n\n\nSTEP 9 | <\/strong>Melt the white chocolate chips – it\u2019s convenient to do this in the microwave in 30-second bursts (3-4 times). Scoop the chocolate into a small ziplock baggie and cut a tiny piece of the corner off. Drizzle the melted chocolate back and forth over the cookie bar. Let the chocolate set for 10-15 minutes.<\/p>\n\n\n\nSTEP 10 | <\/strong>Cut the cookie bar into 6 squares, then cut each square on the diagonal to make triangles. Makes 12 cookies.<\/p>\n\n\n\n\n
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<\/figure>\n<\/div>\n<\/div>\n\n\n\nStorage Instructions<\/h2>\n\n\n\n <\/figure>\n\n\n\nStore cookies in an airtight container in the refrigerator. Flavors are best if eaten within 7 days.<\/p>\n\n\n\n
Recipe Variations<\/h2>\n\n\n\n Lemon Cranberry Bars<\/strong> – Substitute fresh lemon juice and lemon zest for the orange juice and orange zest. <\/p>\n\n\n\nCherry Bliss Bars<\/strong> – Substitute dried cherries for the dried cranberries.<\/p>\n\n\n\n\n
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