Easy Cranberry Blondies
These cranberry blondies are everything I love in a holiday treat! Soft, chewy, and buttery, with sweet white chocolate chips, tart cranberries, and a hint of fresh orange. They’re easy to make, so delicious, and perfect for sharing at Christmas (or keeping all to yourself!).
I have a bit of a weakness for blondies, and I’m always finding new ways to make them! Between my cinnamon roll blondies and pumpkin blondies, I’ve got plenty of favorites, but these cranberry blondies are giving them some serious competition. The mix of sweet white chocolate, tart cranberries, and fresh orange is just too good!
I also love how easy these are to make. No mixer, no chilling, and just one pan! They’re perfect for Christmas cookie trays, holiday parties, or when you want something a little different from the usual cookies and brownies.
Why You’ll Love This Recipe
- A fun twist on a classic. If you love a good white chocolate cranberry cookie, think of these as its thicker, chewier cousin. Just slice into squares and enjoy!
- Easy to make, hard to mess up. No scooping dough or baking in batches. The oven does most of the work!
- Perfect for busy bakers. You can make these a day or two ahead, leaving one less thing to do when the holidays get hectic.
- They travel like a dream. No frosting to smudge or layers to fall apart. Just pack them up and take them to your next party or cookie exchange!
Ingredient Notes
- All-purpose flour: Gives the blondies structure while keeping them soft and chewy. Spoon and level for the best results.
- Baking powder: Just a little helps the blondies rise without making them too cakey.
- Salt: Balances the sweetness and brings out all the flavors.
- Unsalted butter: Adds rich, buttery flavor and helps create that chewy texture. Let it cool slightly before using.
- Light brown sugar: Adds moisture, a hint of caramel flavor, and keeps the blondies chewy.
- Granulated sugar: Adds sweetness and helps create slightly crisp edges.
- Orange zest: Adds a fresh citrus flavor that pairs so well with cranberries and white chocolate. Avoid the bitter white pith.
- Vanilla extract: Adds warmth and flavor. Pure vanilla extract works best!
- Egg: Holds everything together and keeps the blondies soft. Room temperature is best.
- White chocolate chips: Add little pockets of creamy sweetness. Chopped white chocolate works, too!
- Dried cranberries: Add a delicious sweet-tart flavor. I like using sweetened dried cranberries, such as Craisins.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Switch up the chocolate. Not a fan of white chocolate? Try dark or semisweet chocolate chips instead. Both taste great with cranberries!
Add some crunch. Stir in chopped pecans or walnuts for a little extra texture and nutty flavor.
Try different dried fruit. Swap the cranberries for dried cherries or blueberries for a fun change.
Add an orange glaze. Drizzle the cooled blondies with a simple mix of powdered sugar and fresh orange juice for even more citrus flavor.
Make them extra festive. Add a handful of holiday sprinkles or drizzle with melted white chocolate for a pretty finish.
Try another blondie flavor. If you love these, don’t miss my birthday cake blondies! They’re loaded with colorful sprinkles and are perfect for celebrations or anytime you’re craving something sweet.
How to Make Cranberry Blondies
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar and orange zest until combined. Add egg and vanilla and mix well.
- Add the flour mixture and stir just until combined (careful not to overmix). Fold in white chocolate chips and dried cranberries.
- Transfer batter to prepared baking pan and spread into an even layer. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares and serve.
Expert Tips
Measure the flour carefully. Too much flour can make blondies dry and crumbly. For the best results, weigh your flour with a kitchen scale.
Don’t overmix. Once you add the dry ingredients, stir just until combined. Overmixing can make the blondies tough instead of soft and chewy.
Don’t overbake. The edges should be set and the center should look slightly soft. A toothpick should come out with a few moist crumbs, not wet batter.
Cool before slicing. Let the blondies cool completely in the pan before cutting. This helps them set and gives you clean, neat squares.
Make Ahead and Storage Tips
Make ahead. Bake the cranberry blondies a day or two in advance. Let them cool completely, then cover tightly and store at room temperature until ready to serve.
Store. Keep leftover blondies in an airtight container at room temperature for up to 5 days. Make sure they’re completely cool before storing to prevent condensation.
Freeze. Wrap individual blondies tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Recipe FAQ
Too much flour, overmixing, or overbaking can affect the texture. Be sure to measure your flour carefully and mix just until combined.
The edges should be set and lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs. Be careful not to overbake!
I recommend sticking with dried cranberries for this recipe. Fresh or frozen cranberries add more moisture and can change the texture of the blondies.
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Get the Recipe: Easy Cranberry Blondies
Ingredients
- 1 cup (125 g) all-purpose flour
- ½ teaspoon (2.5 g) baking powder
- ½ teaspoon (2.5 g) kosher salt
- ½ cup (113 g) unsalted butter, melted and cooled
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 teaspoons (10 g) fresh orange zest
- 2 teaspoons (10 ml) pure vanilla extract
- 1 (1) large egg, room temperature
- ¾ cup (120 g) white chocolate chips
- ½ cup (60 g) dried cranberries
Instructions
- Preheat the oven to 350°F. Line an 8-inch by 8-inch pan with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, granulated sugar and orange zest until combined. Add egg and vanilla and mix well. Add the flour mixture and stir just until combined (careful not to overmix). Fold in white chocolate chips and dried cranberries.
- Transfer batter to prepared baking pan and spread into an even layer. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares and serve.
