These Pomegranate Cookies are soft, chewy, and perfect for the holidays. Combining tart pomegranate, white chocolate, cinnamon, and orange zest creates a uniquely delicious treat.
I enjoy baking cookies during the holiday season. We select at least ten cookie recipes for cookie trays and tins in December. These peppermint Oreo cookies and Christmas kiss cookies always make the list.
Every year, I try to add a new and unique cookie to our collection. We usually buy fresh pomegranate arils to add to our salads. I added the extra seeds and orange and cinnamon to my thick chocolate chip cookie recipe this time.
It transformed these treats into the most festive cookies I've ever tasted.
Why You Will Love This Pomegranate Cookie Recipe
Step up your cookie game with our white chocolate pomegranate cookies. Warm cinnamon and orange zest transform a traditional chocolate chip cookie into a holiday masterpiece. The cozy flavor makes them an instant favorite for cookie lovers everywhere.
- Festive holiday cookie. The sweetness of the white chocolate, paired with the pomegranate's tartness and cinnamon's warmth, is a match made in cookie heaven.
- Pop of color and burst of flavor. The little seeds add an explosion of juice and a pop of red color to each cookie ball. They are such a great addition to cookies for this time of year.
- No chilling the dough. The best part about this recipe is that the dough can be immediately baked. No chill time is needed!
Main Ingredients Needed
Most of the ingredients for this pomegranate cookie recipe are pantry staples. This makes it easy to make them at any time. Just add two oranges and one pomegranate to your shopping list.
- Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
- Sugar - A mixture of granulated and light brown sugar sweetens the dough. I like using more brown sugar because the molasses flavor shines better.
- Eggs - Binds the ingredients together and also gives the dough moisture.
- Flavor - This cookie has cinnamon, nutmeg, vanilla extract, and a little orange extract to boost the taste.
- Orange Zest - When zesting the orange, avoid the bitter white pith. The goal is to capture only the flavorful, aromatic orange zest. A microplane grater works wonders for achieving a fine zest.
- Leavening - The combo of baking powder and baking soda allows the cookies to spread and puff simultaneously.
- All Purpose Flour - Stabilizes the dough and controls the cookies' thickness. Spoon and sweep to avoid adding too much flour to the dough.
- White Chocolate Chips - Any brand will work.
- Pomegranate Arils - Save time by purchasing pre-packaged pomegranate arils or deseeding a fresh one underwater.
How To Make Pomegranate Cookies
These white chocolate chip pomegranate cookies are similar to making chocolate chipper cookies. The difference is that you will add the arils to the tops of the dough balls instead of mixing them in. This is the best way to keep your dough from getting wet and soggy as it bakes.
- Beat the butter and sugars in a large bowl with an electric mixer until light and creamy. Add the eggs, extracts, and orange zest and mix again.
- Slowly beat the dry ingredients into the butter mixture on low speed until a soft dough forms. Make sure to scrape the sides of the bowl while everything is mixing.
- Gently stir in the white chocolate and scoop into 28 even balls onto cookie sheets.
- Press a few extra chips and a handful of pomegranate seeds on the cookie dough balls. Bake in a preheated oven, then cool on the hot pan for a couple minutes before moving to parchment paper on the counter.
For best results, store the cooled cookies in an airtight container at room temperature for several days.
Tips and Tricks
- Use good quality ingredients for the best-tasting cookies.
- Buy pomegranate arils from the grocery store to save time.
- Use parchment paper or a Silpat to keep your cookies from sticking to the baking sheet.
- Substitute dried cranberries, raisins, or nuts for the pom seeds.
- Try different chocolate. Use semi-sweet chocolate chunks or dark chocolate chips to change up the delicious cookies.
- Avoid over-packing the flour. Too much will result in a crumbly cookie.
- Do not overbake! They will look pale and slightly underdone with golden brown edges, but they will continue to bake in the hot pan.
- Want a chewy cookie? Take them out when the centers are soft. Want a crispy cookie? Extend the baking time by an extra minute or two.
- Make them bigger! Divide the dough into 14 giant balls, top with the extras, then bake for 13 minutes.
Certainly! Feel free to adjust the spice level or omit any particular flavorings to suit your taste preferences.
Yes, you can use frozen pomegranate arils. Just be sure to thaw and drain them thoroughly before placing them on the cookie dough. Excess moisture can affect the texture of the cookies.
While it will alter the flavor profile, you can certainly use dark chocolate if that's your preference. Remember that it will result in a richer, less sweet cookie.
More Easy Cookie Recipes
- Maple Cookies
- Cherry Chocolate Chip Cookies
- M&M Cookies
- Rolo Cookies
- Oatmeal Raisin Cookies
- Raspberry Thumbprint Cookies
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*This post was first published in May 2011. It was updated and then republished in December 2023.