If you're looking for an excuse to get the festive celebrations started early with some Christmas baking, these cookies are just the ticket. They're loaded with warming spices, cranberries, chocolate and nuts and topped with a citrus icing and a dusting of edible gold glitter.
With a crisp outer and gorgeously soft inner, these festive cookies are packed with the flavours and aromas of Christmas time.
Here's how to make them.
Ingredients
For the cookies
- 100 g (3.53 oz) baking margarine
- 100 g (3.53 oz) white caster sugar (superfine sugar)
- 100 g (3.53 oz) soft light brown sugar
- 200 g (7.05 oz) plain white flour (all purpose flour)
- 1.5 tsp baking powder
- 1.5 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1 orange zest only
- 2 medium free range eggs
- 60 g (2.12 oz) blanched almonds roughly chopped
- 30 g (1.06 oz) dried cranberries
- 40 g (1.41 oz) white chocolate chips
- 40 g (1.41 oz) milk chocolate chips
For the icing
- 140 g (4.94 oz) icing sugar (powdered sugar)
- 2 tbsp juice from your orange
- Edible gold dust
- Edible silver balls
Equipment
Instructions
To make the cookies
Preheat oven to 180C/355F (160C/320F fan). Put both sugars and the margarine in a mixing bowl and beat together.
Add the flour, baking powder, ginger and cinnamon and fold through.
Add the orange zest and eggs and combine into a loose cookie dough.
Add in the almonds, cranberries and chocolate chips and fold together.
Drop separate spoonfuls of the mixture, spaced well apart, onto a greased baking sheet, using more than one baking sheet if necessary. At about 50g per dollop, I got 15 cookies.
Bake in the oven for about 12-15 minutes until golden-brown - since they contain brown sugar and cinnamon, you’ll find they go a little darker than standard sugar cookies.
To decorate
Mix the icing sugar and orange juice together until you have a thick, runny paste.
Drizzle over your cookies in a zigzag pattern.
Spray with the gold dust, as sparingly or generously as you wish, then add a few silver balls to each cookie while the icing is still wet and leave to set.
Once set, eat immediately or store in an airtight container to keep them fresh.
Pointers, tricks and troubleshooting tips for the perfect cranberry orange white chocolate cookies
Are cranberry orange white chocolate cookies easy to make?
While these cookies look extra fancy thanks to the gold dust and silver balls they are no harder to make than the average cookie, and decorating them is a breeze.
One thing to note is that in order to achieve a well rounded, spiced flavour they contain a few more ingredients than most cookies. With this in mind, you may want to measure everything out into individual bowls before starting, especially if you have young children helping, as separating out the two activities will make everything a little easier.
Will I need any special equipment for cranberry orange white chocolate cookies?
No special equipment is needed, just a mixing bowl baking, tray and cooling rack will do.
Where can I buy edible gold dust? Where can I buy edible silver balls?
Edible silver balls are available in the baking aisle of nearly all major UK supermarkets, look in the section that contains baking decorations and sprinkles. You may find they are called ‘silver dragées’ or ‘silver sugar pearls’ instead of silver balls.
Edible gold dust can be slightly harder to find, but is also available in a number of UK supermarkets, although it may come under a different name such as ‘gold lustre’ or ‘edible gold glitter’.
If you're having trouble locating either item then specialist baking shops will usually stock both and you can of course also shop online.
Do be aware when shopping online or in-store to get food grade gold dust, as gold dust that can only be used for decoration and not eating is also sold for arts and crafts purposes.
Are cranberry orange white chocolate cookies suitable for vegetarians?
These cookies are suitable for vegetarians depending on the type of silver ball decorations used. Some brands use animal based gelatine so do double check the packaging before adding them to the cookies if you want them to be vegetarian.
Are cranberry orange white chocolate cookies suitable for vegans?
While this recipe is not vegan by default, it could be made vegan with a few swaps, and you should end up with a plate equally tasty festive deliciousness. I haven't tried making these cookies vegan so let me know in the comments how you get on if you give it a try.
First, make sure to use a margarine without any animal products in it. Many baking margarines contain milk, but there are plenty of plant-based vegan alternatives that work well.
Second, make sure you replace the chocolate chips with a vegan alternative - both white and milk chocolate alternatives are readily available in the UK in supermarkets and online.
Third, you will also need to use an egg replacer. When veganising recipes, I usually try one of the following options (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Finally, do be aware that some brands of silver balls will use animal gelatine, so check the packaging to make sure your silver balls are suitable for vegans.
Are cranberry orange white chocolate cookies gluten-free?
As these cookies contain plain flour they are not gluten-free by default, however you could use a gluten-free flour instead, which should work nicely.
As different gluten-free brands may require a different ratio of wet to dry ingredients when compared to regular plain flour use your best judgment to adjust the amount of flour you need. Reference the photos in the instructions for what your dough should look like.
As always, it's best to check the labels of all the ingredients to make sure they are gluten-free as some of the products such as icing sugar may have stabilisers or other additives that contain gluten, and many products may be produced in a factory where cross contamination is possible.
Are cranberry orange white chocolate cookies keto-friendly?
Due to the large amounts of sugar, flour and chocolate this recipe is unfortunately not keto-friendly.
Are cranberry orange white chocolate cookies healthy?
While absolutely delicious these cookies are also rather calorie dense coming in at around 250 calories per cookie, so are best left as an occasional festive treat.
Are cranberry orange white chocolate cookies safe to eat while pregnant?
There is nothing in this recipe that should pose a risk to pregnant people, as long as the cookies are prepared hygienically and the ingredients are in good condition.
A Mummy Too does not offer medical advice, please speak to a health professional if you have any concerns or questions.
Can I make this recipe without egg?
For whatever reason you may be avoiding egg in your diet you should be able to make these cranberry orange white chocolate cookies egg-free.
I haven't tried this recipe egg-free yet but recommend giving one of these options a go (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
Let me know how you get on.
I haven’t got brown sugar, can I only use white sugar? I haven’t got white sugar, can I only use brown sugar?
The reason for using two different types of sugars in this recipe is that each brings a unique taste and characteristic to the cookie. The brown sugar adds a depth of flavour along with sweetness and the white sugar helps to make sure the brown sugar doesn't overpower the recipe, while also adding its own unique flavour.
However, if you only have one type of sugar available, or less of one than you need, you can substitute whatever quantity of one for the other and still end up with an incredibly tasty treat.
Can I make cranberry orange white chocolate cookies without the silver balls or gold dust?
While the cookies won’t look as Christmassy, both the gold dust and silver balls are more to add a festive element than for taste, so you can happily leave them out if necessary.
I haven’t got cranberries can I use other berries?
Cranberries have a distinctive flavour that is rather associated with Christmas in the UK, but if you were to use chopped up figs or dates you would end up with an equally delicious cookie.
Of course, if you absolutely love a particular dried fruit such as raisins, feel free to add them instead.
What goes well with cranberry orange white chocolate cookies?
These cookies are fantastic when enjoyed on their own, but a glass milk, tea or coffee to go with it is always recommended.
Can I add extra chocolate to this recipe?
These cookies already have a lot of chocolate in them, but you could throw another handful into the mix if you like.
Careful not to add too much though as it will affect the baking process, and the cookies may have difficulty holding together during shaping and/or baking.
How should I store cranberry orange white chocolate cookies?
Your cookies should be stored in an airtight container, preferably with a layer of baking paper or beeswax wrap between each layer. You can also store them in a cookie jar, biscuit tin, reusable zip lock bag or anything else that is food safe and that can be sealed.
It's best to keep your container somewhere cool and, if transparent, out of direct sunlight.
How long do cranberry orange white chocolate cookies keep?
If stored correctly in an airtight container your cookies should last 5-7 days, although they will be at their best if consumed within the first 3 days.
Can I leave cranberry orange white chocolate cookies out on the counter?
You can leave your cookies out for a couple of hours on the counter, but any longer than that and they will start to become stale. That's why it's best to store your cookies in an airtight container somewhere cool and out of direct sunlight.
Can I make cranberry orange white chocolate cookies ahead?
If you know you will be short on time on the day you wish to eat the cookies you could make them the day before and store them in an airtight container. While the festive decoration should store pretty well you could do this step the day of serving if you prefer.
You could also make the raw cookie dough ahead of time, wrap it well and either keep it well in the fridge or in the freezer. It will last a couple of days in the fridge and up to a month in the freezer. If you are freezing the dough then take it out of the freezer the evening before you need it and place it in the refrigerator overnight to thaw. You will find that the cookies won't rise quite as much if you store the dough before using it as the baking soda will have activated almost entirely by the time you come to cook them.
Get your raw cookie dough out of the fridge 15-30 minutes before you need it so it's easier to work with.
Can I keep cranberry orange white chocolate cookies in the refrigerator?
While you can keep these cookies in the fridge I find it best to store them in the cupboard in an airtight container where they will last 5-7 days.
If you are currently in a very warm climate and need to store them in the fridge then I would let them come up to room temperature for a few of minutes before eating.
Can I freeze cranberry orange white chocolate cookies?
While I haven't tried freezing these exact cookies, baked goods generally freeze quite well and these cookies shouldn't be an exception. I would store them in an airtight container with a layer of greaseproof paper in between each layer so they don't stick together. They will last at least a month in the freezer.
To defrost, take the container out of the freezer and let the cookies come up to room temperature before opening the container. This is so that moisture in the air can't get into the container and condense on the cold cookies, which will negatively impact the texture, especially the decorative icing.
After defrosting you may find the icing has changed consistency slightly, or that the silver balls have come away from the cookies. If you know you will be freezing a batch I would recommend decorating them after defrosting, but you should be able to get away with it either way.
Can I make cranberry orange white chocolate cookies in a different quantity?
You can absolutely make these cookies in almost any quantity you want. Simply use the handy recipe slider located in the recipe card below to adjust the number of cookies to your liking, which will also magically adjust the ingredient quantities needed.
Can I make cranberry orange white chocolate cookies in individual portions?
As these cookies are on the larger side you could happily halve the amount of dough you use per cookie, which will make twice as many that are half the size.
If you do this be aware that your cooking times may shorten a little, so keep an eye on them.
Can I make cranberry orange white chocolate cookies in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, you can make the dough in a stand mixer if you prefer not to mix by hand. I would use the paddle attachment rather than a whisk attachment as the dough is rather thick and relatively lumpy from the chocolate chunks.
You can add the ingredients to the stand mixer bowl in the same order you would if mixing by hand. Start off on a medium-high speed when combining the sugar and margarine, dropping to a lower speed and short bursts when adding in the flour and other ingredients so not to overwork the dough. For the last step of adding the almonds, cranberries and chocolate chips I would recommend folding them into the dough with a spatula or spoon, but using a stand mixer should be fine too.
Depending on the quantity you are making and the size of your stand mixer’s bowl you may need to stop the mixer every so often to scrape down the sides of the bowl with a spatula. This will ensure everything gets mixed together evenly.
How can I make sure cranberry orange white chocolate cookies are perfectly cooked?
The easiest way to tell if your cookies are done is to look for a deep golden brown colour, with just an ever-so-slightly darker golden brown colour around the edges of the cookie. As these cookies contain both brown sugar and caster sugar you will find that they go a little more golden than a standard cookie.
You should also be able to see that the cookies have spread out and are fully set by the time they are starting to colour around the edges.
As the cookies begin to cool they will firm up, so do be mindful of the fact that they will be quite fragile fresh out of the oven. Use a spatula when transferring them to a cooling rack.
Why did my dish turn out dry and burnt?
The most common culprit for a dry or burnt cookie is simply being in the oven for too long so double-check that your cooking times were correct.
It may have also been that your oven is too hot, which will have a negative impact on the cookie’s shape and texture. Home ovens can report the temperature incorrectly by quite a wide margin, so if possible use an oven thermometer to calibrate your oven, or turn your oven down 10-20C lower than the recipe advises.
If you find your cookies are drying out quickly after baking make sure that they are stored in an airtight container, as they will go stale much sooner if left out unprotected.
Why did my orange white chocolate cookies turn out wet and undercooked?
Undercooked cookies are usually a sign of an oven that has been set too low or simply not had enough time to bake, so check both of these are correct.
The next thing to do is make sure that your oven has been preheated properly. At the molecular level baking is an incredibly complex series of reactions and an uneven temperature that is still rising will change the consistency and cooking time of the bake significantly.
Finally, it's good to set a timer so you know when your cookies have had 15 minutes and trust your gut if they need a little longer.
Why didn’t my orange white chocolate cookies rise?
While these cookies will rise a little thanks to the baking powder and eggs, like most cookies they aren't meant to rise significantly.
If you find that the cookies haven't risen at all you should first check that your baking powder is still in date as it will lose its potency over time.
As the baking powder will begin to activate as soon as moisture is added to the mixture (in this case from the eggs) you should try to work quickly and get your cookie dough into the oven as soon as possible.
If the cookies are completely flat or spread out this can also be because the oven is much too hot, which will cause the mixture to melt too quickly and spread out too much. Similarly, if the oven is much too cold the dough won't spread out as much as it needs to and you will end up with lumps rather than discs.
How do I get the icing to drizzle evenly on top?
To some degree this is simply a matter of practice making perfect, as you will no doubt improve every time you do this.
If you're worried you can always make up a little more icing that is required and have a few minutes practice on a flat surface like a plate.
Consistency in temperature helps when drizzling, so wait for the cookies to cool down completely before starting to drizzle on them or it will spread out differently depending on the temperature of the cookie, and you’ll be waiting longer for it to set.
I opted to drizzle off a teaspoon for this recipe as I was going for a friendly, welcoming look where the drizzle isn’t perfectly uniform. However, if you prefer you could use a small piping bag with a very small nozzle or opening snipped into the end and achieve a similar result that should be a little easier to handle.
If you are using a piping bag you should also have a little more control over the shape, so you can opt for zigzags, spirals or even a lattice. If you’re feeling particularly adventurous you could do the outline of a Christmas tree, fill it in if desired and complete the look with silver baubles.
How can I add/change the flavours in this dish?
You can can swap out or add to the ginger and cinnamon spices I have used for whatever you prefer. Allspice and a a tiny pinch of nutmeg is particularly good.
You can use white, milk or dark chocolate in any ratio you want in the cookies. I've used a mixture of white and milk chocolate, but even using all dark chocolate works really well.
You can switch up the dried cranberries and blanched almonds for any combination of fruits and nuts you can think of. From raisins and walnuts to dried apricots and peanuts it's hard to go wrong - just make sure everything is roughly chopped to a suitable size.
As this is a festive cookie you may find that you have a glut of flavoured chocolate from boxes of Quality Street to half eaten chocolate oranges. With this in mind go ahead and get creative with what kinds of chocolate you throw in your mix!
If you have any marzipan you can divide this up into small cubes and add it to the dough in place of some of the chocolate. You will find that it it incorporates itself into the final cookie quite a bit which results in a chewy, extra-almondy finish.
For the icing you can use lemon or even lime in place of the orange if you prefer.
If you’re after a ridiculously decadent treat you could use two cookies and a spoonful of ice cream (vanilla or rum and raisin ice cream would work well) to make the ultimate ice cream sandwich. For best results freeze the cookies for 15 minutes before constructing the sandwich then give it another 15 minutes in the freezer before eating. I would cut it into halves or quarters with a serrated knife and share the treat or save some for another time, as it will be a lot of food.
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Cranberry Orange White Chocolate Cookies
Ingredients
For the cookies
- 100 g (3.53 oz) baking margarine
- 100 g (3.53 oz) white caster sugar (superfine sugar)
- 100 g (3.53 oz) soft light brown sugar
- 200 g (7.05 oz) plain white flour (all purpose flour)
- 1.5 tsp baking powder
- 1.5 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1 orange zest only
- 2 medium free range eggs
- 60 g (2.12 oz) blanched almonds roughly chopped
- 30 g (1.06 oz) dried cranberries
- 40 g (1.41 oz) white chocolate chips
- 40 g (1.41 oz) milk chocolate chips
For the icing
- 140 g (4.94 oz) icing sugar (powdered sugar)
- 2 tbsp juice from your orange
- Edible gold dust
- Edible silver balls
Instructions
To make the cookies
- Preheat oven to 180C/355F (160C/320F fan). Put both sugars and the margarine in a mixing bowl and beat together.
- Add the flour, baking powder, ginger and cinnamon and fold through.
- Add the orange zest and eggs and combine into a loose cookie dough.
- Add in the almonds, cranberries and chocolate chips and fold together.
- Drop separate spoonfuls of the mixture, spaced well apart, onto a greased baking sheet, using more than one baking sheet if necessary. At about 50g per dollop, I got 15 cookies.
- Bake in the oven for about 12-15 minutes until golden-brown - since they contain brown sugar and cinnamon, you’ll find they go a little darker than standard sugar cookies.
To decorate
- Mix the icing sugar and orange juice together until you have a thick, runny paste.
- Drizzle over your cookies in a zigzag pattern.
- Spray with the gold dust, as sparingly or generously as you wish, then add a few silver balls to each cookie while the icing is still wet and leave to set.
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Nadia says
These sound absolutely delicious. Will have to try and make some with my boy.
Emily Leary says
Thank you! I hope that you both enjoy them - they're really tasty and fun to make :)
Lauretta at Home and Horizon says
I haven't tried this recipe yet but I'd love to try them. This seems delicious and just fitting for this time of year.
Emily Leary says
Thank you! Have you made them yet? I'd love to hear :)