Spiced Cranberry Orange Cookies

A holiday combination of cranberry and orange in a cookies form spiced with cinnamon, ginger and nutmeg and a touch a white chocolate.

 Christmas is less than a week away. These cookies are perfect to make.

Normally during the holidays I make at least one recipe that has the great combo of cranberry and orange.

As I was baking them in my oven at my house smelled like heaven with the spices, orange and cranberry.

I make the cookie dough the day before I baked them so the orange zest infused into the cookie dough.

You can say that these cookies will be a hit at any holiday party or dinner because who doesn't like cranberries or orange.

Recipes you may like
Cranberry Orange Muffies
Meyer Lemon Cranberry Scones
Cranberry Orange Bliss Bars


_____________________________________________________________________________________

Spiced Cranberry Orange Cookies

Time:
Prep- 10 minutes
Baking- 12 to 14 minutes
Chilling- At least 2 hours, overnight is best

Ingredients

2 1/2 cups Unbleached All Purpose Flour
1 1/2 cups Granulated Cane Sugar
1/2 cup Dark Brown Sugar, can use light brown sugar
1 cup Unsalted Butter, room temperature
2 large eggs
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Pure Vanilla Extract
2 Tablespoons Orange Zest, 2 medium size oranges
1 teaspoon Fine Sea Salt
1 1/2 cups Dried Cranberries
1 cup White Chocolate Chips
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg

1. Zest oranges into granulated sugar and brown sugar. Let it sit for at least 30 minutes
2. In a medium size bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg and salt.
3. In a large bowl, cream together butter and orange sugar for 3 to 4 minutes or until light and fluffy. Scrap the sides and add in eggs and vanilla extract. Beat until eggs are well incorporated.
4. Add 3/4 of the the flour mixture and beat until well incorporated.
5. Add dried cranberries and white chocolate with the last of the flour. Fold in until well incorporated.
6. Cover bowl and chill for at least 2 hour but overnight is best.
7. Preheat oven to 350 degrees and cover two to three cookie sheets with parchment paper. Scoop out to two tablespoons worth of dough and slightly flatten. If the dough gets warm, pop in the fridge for a 10 or so minutes.
8. Bake for 12 to 14 minutes and rotate pan halfway through. They will be soft but will set once cooled. Cool on cookie sheet for 5 minutes then transfer to a wired rack to cool completely.
__________________________________________________________________________________