Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the cranberries and white chocolate chips.
7. Scoop dough onto prepared baking sheets in tablespoon-sized mounds, spacing them about 2 inches apart.
8. Make a small indentation in the center of each cookie and place approximately 1 teaspoon of orange marmalade into each indentation.
9. Bake for 10-12 minutes, or until the edges are lightly golden but centers remain soft.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 190 kcal | Servings: 24 cookies
Tips:
Use fresh or thawed cranberries for a tart burst that contrasts beautifully with sweet white chocolate.
Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a soft texture.
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