15 Ina Garten Christmas Cookies (Classic & Easy)

Christmas cookies inspired by Ina Garten are all about classic flavors done really well: good butter, real chocolate, warm spices and simple decorations that look homemade in the best way. This collection gathers buttery cutouts, chewy spiced cookies, jam-filled favorites and a few sturdy treats that are perfect for gifting.

Most of the doughs can be made ahead and chilled or frozen, so baking day becomes a matter of slicing, rolling and filling the oven. The recipes are straightforward enough for a first cookie swap and special enough for a holiday cookie tray, a neighbor’s gift box or Christmas dessert.

1. Sugar Cookies with Royal Icing

Buttery cut-out sugar cookies that hold their shape in the oven are the perfect canvas for simple royal icing in white, red and green. The dough can be made days ahead, so decorating becomes the fun part of the day.

Servings: about 30 cookies

Total time: 1 hour 30 minutes, plus chilling and drying

Ingredients

For the cookies:

• 3 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• Seeds scraped from 1 vanilla bean
• 1 teaspoon grated lemon zest
• 1 tablespoon whole milk

For the royal icing:

• 4 cups confectioners’ sugar
• 3 tablespoons meringue powder
• 6 to 9 tablespoons warm water
• Red and green gel food coloring (optional)

Instructions

1. Whisk the flour, baking powder and salt in a bowl.
2. In a mixer fitted with the paddle, beat the butter and sugar for 3 minutes, until light and fluffy. Beat in the egg, vanilla seeds, lemon zest and milk. With the mixer on low, add the flour mixture and mix just until the dough comes together.
3. Divide the dough in half, flatten into disks, wrap and refrigerate for at least 1 hour or up to 3 days. The dough can also be frozen for up to 3 months.
4. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Roll the dough 1/4 inch thick on a floured surface, cut into shapes and place 1 inch apart on the pans. Reroll the scraps once. Chill the cut cookies on the pans for 10 minutes.
5. Bake for 9 to 12 minutes, until the edges are just barely golden. Cool on the pans for 5 minutes, then transfer to a rack to cool completely.
6. For the icing, beat the confectioners’ sugar, meringue powder and 6 tablespoons water on low, then on medium for 4 to 5 minutes, until glossy and stiff. Thin some of the icing with a few drops of water for flooding, and tint portions with food coloring if you like.
7. Pipe outlines, flood the centers and add details. Let the cookies dry uncovered at room temperature for 6 to 8 hours or overnight before stacking. Store airtight for up to 1 week.

2. Chewy Ginger Cookies

Molasses, fresh and ground ginger, cinnamon and cloves give these cookies their deep spice, while chopped crystallized ginger adds chewy little bursts of heat. Rolled in sugar before baking, they come out crackled, sparkling and soft in the middle.

Servings: about 24 cookies

Total time: 40 minutes, plus chilling

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 3/4 cup packed dark brown sugar
• 1/3 cup vegetable oil
• 1/3 cup unsulphured molasses
• 1 large egg, at room temperature
• 1 teaspoon grated fresh ginger
• 3/4 cup finely chopped crystallized ginger
• 1/2 cup granulated sugar, for rolling

Instructions

1. Whisk the flour, baking soda, cinnamon, ground ginger, cloves and salt in a bowl.
2. In a mixer fitted with the paddle, beat the brown sugar, oil and molasses on medium for 3 minutes. Add the egg and fresh ginger and beat for 1 minute.
3. With the mixer on low, add the flour mixture and mix until combined. Stir in the crystallized ginger. Cover and refrigerate for at least 30 minutes or up to 2 days.
4. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper.
5. Scoop the dough into 1 1/2-tablespoon balls, roll them in the granulated sugar and place 2 inches apart on the pans. Flatten each slightly with your fingers.
6. Bake for 12 to 14 minutes, until the tops are crackled but the centers are still soft. Cool on the pans for 5 minutes, then transfer to a rack. Store airtight for up to 5 days.

3. Classic Shortbread

Just butter, sugar, flour and a pinch of salt bake into tender, sandy shortbread that tastes deeply of good butter. Cut into stars, hearts or simple rounds, the cookies keep for over a week, so they’re ideal for baking early.

Servings: about 24 cookies

Total time: 50 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus more for sprinkling
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 cups all-purpose flour, plus more for rolling
• 1/4 teaspoon kosher salt

Instructions

1. In a mixer fitted with the paddle, beat the butter and sugar until just combined. Add the vanilla seeds, if using.
2. Whisk the flour and salt, then add to the butter mixture on low speed and mix until the dough starts to come together.
3. Turn the dough onto a floured surface, shape into a flat disk, wrap and refrigerate for 30 minutes or up to 3 days.
4. Preheat the oven to 350°F (175°C). Roll the dough 1/2 inch thick, cut into shapes and place on an ungreased sheet pan. Sprinkle with sugar.
5. Bake for 18 to 22 minutes, until the edges just begin to turn golden. Cool on a rack. Store airtight for up to 10 days.

4. Linzer Cookies

Tender butter cookies made with ground almonds and a hint of cinnamon sandwich a layer of raspberry jam that peeks through a little cutout window on top. A snowfall of confectioners’ sugar makes them one of the prettiest cookies on any holiday tray.

Servings: about 18 sandwich cookies

Total time: 1 hour 15 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon grated lemon zest
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 1/4 cups all-purpose flour, plus more for rolling
• 1 cup finely ground almonds (almond flour)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2/3 cup seedless raspberry jam
• Confectioners’ sugar, for dusting

Instructions

1. In a mixer fitted with the paddle, beat the butter and sugar for 3 minutes, until light. Beat in the egg, lemon zest and vanilla seeds, if using.
2. Whisk the flour, ground almonds, cinnamon and salt, then add to the butter mixture on low speed and mix until combined. Divide in half, flatten into disks, wrap and refrigerate for at least 1 hour or up to 3 days.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Roll the dough 1/8 inch thick on a floured surface and cut into 2 1/2-inch rounds.
4. Cut a small 1-inch window from the center of half the rounds. Place all the cookies on the pans and chill for 10 minutes.
5. Bake for 10 to 12 minutes, until the edges are lightly golden; the windowed tops may be ready a minute sooner. Cool completely on a rack.
6. Dust the windowed tops with confectioners’ sugar. Spread about 1 teaspoon jam on each solid bottom and sandwich with a top. Store filled cookies airtight in a single layer for up to 3 days, or unfilled cookies for up to 1 week.

5. Chocolate Crinkle Cookies

Fudgy, brownie-like chocolate dough rolled in confectioners’ sugar bakes into cookies with dramatic white cracks, like fresh snow on dark chocolate. A little espresso powder deepens the chocolate flavor without tasting like coffee.

Servings: about 40 cookies

Total time: 45 minutes, plus chilling

Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 large eggs
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon instant espresso powder
• 1/2 cup granulated sugar, for rolling
• 3/4 cup confectioners’ sugar, for rolling

Instructions

1. In a large bowl, whisk the cocoa, 2 cups sugar and oil until smooth. Beat in the eggs one at a time, then the vanilla seeds, if using.
2. Whisk the flour, baking powder, salt and espresso powder and stir into the chocolate mixture until combined. Cover and refrigerate for at least 4 hours or overnight, until firm.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper.
4. Scoop the dough into 1-tablespoon balls. Roll each in the granulated sugar, then generously in the confectioners’ sugar, and place 2 inches apart on the pans.
5. Bake for 10 to 12 minutes, until puffed and cracked with set edges and soft centers. Cool on the pans for 5 minutes, then transfer to a rack. Store airtight for up to 5 days.

6. Brown Sugar Pecan Icebox Cookies

This slice-and-bake dough, rich with brown sugar and toasted pecans, waits in the refrigerator or freezer until you need a fresh batch. The cookies bake up crisp at the edges and tender inside with a deep caramel flavor.

Servings: about 36 cookies

Total time: 40 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 cup toasted pecans, finely chopped
• 1/4 cup turbinado sugar, for rolling (optional)

Instructions

1. In a mixer fitted with the paddle, beat the butter, brown sugar and granulated sugar for 3 minutes. Beat in the egg and vanilla seeds, if using.
2. Whisk the flour, baking soda, salt and cinnamon, add to the butter mixture on low speed and mix until combined. Stir in the pecans.
3. Divide the dough in half and shape each half into a log about 1 3/4 inches thick on plastic wrap. Roll the logs in turbinado sugar, if using, then wrap tightly.
4. Refrigerate for at least 2 hours or up to 5 days, or freeze for up to 3 months. Frozen logs can be sliced straight from the freezer; add a minute to the baking time.
5. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Slice the logs 1/4 inch thick and place 1 inch apart on the pans.
6. Bake for 10 to 12 minutes, until golden at the edges. Cool on the pans for 2 minutes, then transfer to a rack. Store airtight for up to 1 week.

7. Gingerbread Cookies

Dark, spiced gingerbread dough rolls out beautifully into people, stars and trees that keep their crisp edges after baking. Decorate them simply with white icing for a classic look that’s ideal for gifting.

Servings: about 30 cookies

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the cookies:

• 3 1/4 cups all-purpose flour, plus more for rolling
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup packed dark brown sugar
• 1 large egg, at room temperature
• 1/2 cup unsulphured molasses
• 1 teaspoon grated orange zest

For the icing:

• 2 cups confectioners’ sugar
• 2 to 3 tablespoons water
• 1 teaspoon fresh lemon juice

Instructions

1. Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt in a bowl.
2. In a mixer fitted with the paddle, beat the butter and brown sugar for 2 minutes. Beat in the egg, molasses and orange zest. With the mixer on low, add the flour mixture and mix until combined.
3. Divide the dough in half, flatten into disks, wrap and refrigerate for at least 2 hours or up to 3 days.
4. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Roll the dough 1/4 inch thick on a floured surface, cut into shapes and transfer to the pans. Chill for 10 minutes.
5. Bake for 8 to 10 minutes for softer cookies or 10 to 12 minutes for crisper ones, until firm at the edges. Cool completely on a rack.
6. For the icing, whisk the confectioners’ sugar with 2 tablespoons water and the lemon juice until thick but pipeable, adding more water a few drops at a time if needed. Pipe details onto the cookies and let dry for 2 hours. Store airtight for up to 1 week.

8. Jam Thumbprint Cookies

Buttery cookies rolled in shredded coconut get a little well pressed into the center and filled with raspberry or apricot jam. They’re simple enough for young bakers to help with and colorful enough to stand out on any cookie platter.

Servings: about 32 cookies

Total time: 50 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• Seeds scraped from 1/2 vanilla bean (optional)
• 1/2 teaspoon grated lemon zest
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 large egg beaten with 1 tablespoon water
• 7 ounces sweetened shredded coconut
• 1/2 cup raspberry or apricot jam

Instructions

1. In a mixer fitted with the paddle, beat the butter and sugar for 3 minutes, until light. Add the vanilla seeds, if using, and lemon zest.
2. Whisk the flour and salt, add to the butter mixture on low speed and mix until a dough forms. Refrigerate for 15 minutes.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper.
4. Roll the dough into 1-inch balls. Dip each in the egg wash, roll in the coconut and place 1 inch apart on the pans. Press a well into the center of each with your thumb or the back of a small round measuring spoon.
5. Bake for 18 to 20 minutes, until the coconut is golden. If the wells have puffed up, gently press them again while the cookies are warm.
6. Cool completely, then fill each well with jam. Store airtight for up to 4 days.

9. Iced Lemon Cookies

Soft, cakey lemon cookies with plenty of fresh zest get a tart lemon glaze that sets into a thin, crackly shell. They add a welcome burst of brightness among all the chocolate and spice on a Christmas tray.

Servings: about 30 cookies

Total time: 45 minutes, plus setting

Ingredients

For the cookies:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 tablespoons grated lemon zest (from 3 lemons)
• 1 large egg, at room temperature
• 2 tablespoons fresh lemon juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest

Instructions

1. In a mixer fitted with the paddle, beat the butter, sugar and lemon zest for 3 minutes, until light. Beat in the egg and lemon juice.
2. Whisk the flour, baking powder, baking soda and salt, add to the butter mixture on low speed and mix until combined. Chill for 15 minutes if the dough is very soft.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Scoop 1-tablespoon balls of dough 2 inches apart and flatten them slightly.
4. Bake for 10 to 12 minutes, until the bottoms are golden and the tops are just set. Cool completely on a rack.
5. Whisk the glaze ingredients until smooth, spoon over the cookies and let set for about 1 hour. Store airtight in a single layer for up to 4 days. Unglazed cookies can be frozen for up to 1 month.

10. Chocolate Peppermint Cookies

Soft, deeply chocolatey cookies studded with chocolate chunks are topped with crushed candy canes while they’re still warm from the oven. The cool hit of peppermint makes every bite taste like Christmas.

Servings: about 24 cookies

Total time: 40 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon instant espresso powder (optional)
• 8 ounces semisweet chocolate, chopped
• 1/2 cup crushed candy canes (about 6 small candy canes)

Instructions

1. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper.
2. Whisk the flour, cocoa, baking soda and salt in a bowl.
3. In a mixer fitted with the paddle, beat the butter and both sugars for 3 minutes. Beat in the eggs one at a time, then the espresso powder, if using. Add the flour mixture on low speed and mix until combined. Fold in the chopped chocolate.
4. Scoop 2-tablespoon mounds 2 inches apart on the pans. Bake for 11 to 13 minutes, until the edges are set and the centers are still soft.
5. Immediately press crushed candy canes onto the tops. Cool on the pans for 5 minutes, then transfer to a rack. Store airtight for up to 4 days.
6. To make ahead, freeze scooped dough balls for up to 2 months and bake from frozen, adding 1 to 2 minutes.

11. Coconut Macaroons

Sweetened coconut bound with condensed milk and whipped egg whites bakes into chewy, golden-tipped mounds that are crisp outside and moist inside. Dipping the bottoms in melted chocolate adds a festive finish in just a few extra minutes.

Servings: about 24 macaroons

Total time: 45 minutes

Ingredients

• 14 ounces sweetened shredded coconut
• 1 (14-ounce) can sweetened condensed milk
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 large egg whites, at room temperature
• 1/4 teaspoon kosher salt
• 4 ounces semisweet chocolate, chopped (optional)

Instructions

1. Preheat the oven to 325°F (165°C) and line two sheet pans with parchment paper.
2. Stir together the coconut, condensed milk and vanilla seeds, if using, in a large bowl.
3. Whip the egg whites with the salt until they hold medium-firm peaks, then gently fold them into the coconut mixture.
4. Scoop 1 1/2-tablespoon mounds onto the pans. Bake for 25 to 30 minutes, until golden brown. Cool completely on the pans.
5. If dipping, melt the chocolate in the microwave in 20-second bursts, stirring between each. Dip the bottom of each macaroon and set on parchment until firm, refrigerating for 15 minutes if needed. Store airtight for up to 1 week.

12. Cranberry Pistachio Biscotti

Twice-baked biscotti studded with tart dried cranberries and green pistachios look festive and stay crisp for weeks. That long shelf life makes them one of the best cookies for packing into holiday gift tins.

Servings: about 30 biscotti

Total time: 1 hour 30 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon grated orange zest
• 3 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• Seeds scraped from 1/2 vanilla bean (optional)
• 3/4 cup dried cranberries
• 3/4 cup shelled pistachios
• 1 large egg white beaten with 1 tablespoon water
• 2 tablespoons turbinado sugar (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
2. Whisk the flour, sugar, baking powder, salt and orange zest in a large bowl. In another bowl, whisk the eggs, melted butter and vanilla seeds, if using. Stir into the dry ingredients to make a sticky dough, then fold in the cranberries and pistachios.
3. With floured hands, shape the dough into two logs about 12 inches long and 2 inches wide on the sheet pan. Brush with the egg white wash and sprinkle with turbinado sugar, if using.
4. Bake for 25 to 30 minutes, until firm and lightly golden. Cool for 15 minutes and reduce the oven to 300°F (150°C).
5. Slice the logs on the diagonal 1/2 inch thick with a serrated knife. Lay the slices cut side down on the pan and bake for 10 to 12 minutes, then turn and bake for 10 to 12 minutes more, until dry and crisp.
6. Cool completely. Store airtight for up to 3 weeks.

13. Pecan Snowball Cookies

Buttery little balls packed with finely chopped toasted pecans are rolled in confectioners’ sugar twice, once warm and once cool, for a snowy coating that stays put. They melt in your mouth and need only a handful of ingredients.

Servings: about 36 cookies

Total time: 50 minutes, plus chilling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup confectioners’ sugar, plus 1 1/2 cups for rolling
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup pecans, toasted and finely chopped

Instructions

1. In a mixer fitted with the paddle, beat the butter, 1/2 cup confectioners’ sugar and vanilla seeds, if using, until creamy.
2. Add the flour and salt on low speed and mix until combined. Stir in the pecans. Refrigerate the dough for 30 minutes.
3. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper. Roll the dough into 1-inch balls and place 1 inch apart on the pans.
4. Bake for 12 to 15 minutes, until the bottoms are lightly golden and the tops are still pale.
5. Cool for 5 minutes, then roll the warm cookies in the remaining confectioners’ sugar. Cool completely on a rack and roll them in the sugar again.
6. Store airtight for up to 1 week, or freeze for up to 2 months.

14. Rugelach

A tender cream cheese dough is rolled around apricot jam, cinnamon sugar, raisins and walnuts, then baked into flaky little crescents. They take a bit more shaping than most cookies, but the dough is easy to handle and freezes beautifully.

Servings: 48 cookies

Total time: 1 hour 30 minutes, plus chilling

Ingredients

For the dough:

• 8 ounces cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 cups all-purpose flour, plus more for rolling

For the filling:

• 6 tablespoons granulated sugar
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup raisins, finely chopped
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves, stirred smooth

For the topping:

• 1 large egg beaten with 1 tablespoon milk
• 3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

1. In a mixer fitted with the paddle, beat the cream cheese and butter until light. Add the sugar, salt and vanilla seeds, if using, then add the flour on low speed and mix until just combined.
2. Turn the dough onto a floured board, divide into 4 pieces, flatten each into a disk, wrap and refrigerate for 1 hour or up to 2 days.
3. Combine the granulated sugar, brown sugar, cinnamon, raisins and walnuts for the filling.
4. Roll each disk into a 9-inch circle on a floured surface. Spread with 2 tablespoons of the preserves and sprinkle with a quarter of the filling, pressing it in lightly.
5. Cut each circle into 12 wedges and roll each wedge up from the wide end to the point. Place point side down on parchment-lined sheet pans and chill for 30 minutes. Shaped rugelach can also be frozen for up to 1 month and baked from frozen, adding a few minutes.
6. Preheat the oven to 350°F (175°C). Brush the rugelach with the egg wash and sprinkle with the cinnamon sugar.
7. Bake for 15 to 20 minutes, until lightly browned. Cool on a rack. Store airtight for up to 5 days.

15. Oatmeal Cranberry White Chocolate Cookies

Chewy oatmeal cookies get a holiday makeover with tart dried cranberries, creamy white chocolate and a hint of orange zest. It’s a simple drop dough with no chilling or rolling, so a batch is ready in about 35 minutes.

Servings: about 30 cookies

Total time: 35 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon grated orange zest
• Seeds scraped from 1/2 vanilla bean (optional)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup white chocolate chips or chopped white chocolate

Instructions

1. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper.
2. In a mixer fitted with the paddle, beat the butter and both sugars for 3 minutes. Beat in the eggs one at a time, then the orange zest and vanilla seeds, if using.
3. Whisk the flour, baking soda, cinnamon and salt, add to the butter mixture on low speed and mix until combined. Stir in the oats, cranberries and white chocolate.
4. Scoop 2-tablespoon mounds 2 inches apart on the pans. Bake for 12 to 14 minutes, until golden at the edges and still soft in the centers.
5. Cool on the pans for 5 minutes, then transfer to a rack. Store airtight for up to 5 days, or freeze scooped dough balls for up to 2 months.