Pomegranate Cookies Recipe - Inside BruCrew Life (2024)

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. Thesepeppermint Oreo cookiesandChristmas kiss cookiesalways 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 sweepto 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 makingchocolate 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.

1. 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.
2. 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.
3. Gently stir in the white chocolate and scoop into 28 even balls onto cookie sheets.
4. 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.

Storage Recommendations

For best results, store the cooled cookies in an airtight container at room temperature for several days.

Tips and Tricks

• Usegood quality ingredientsfor the best-tasting cookies.
• Buy pomegranate arilsfrom the grocery store to save time.
• Useparchment paper or a Silpatto keep your cookies from sticking to the baking sheet.
• Substitutedried cranberries, raisins, or nuts for the pom seeds.
• Trydifferent chocolate. Use semi-sweet chocolate chunks or dark chocolate chips to change up the delicious cookies.
• Avoid over-packingthe 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 achewycookie? Take them out when the centers are soft. Want acrispycookie? 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.

FAQs

More Easy Cookie Recipes

• Maple Cookies
• Cherry Chocolate Chip Cookies
• Rolo Cookies
• Oatmeal Raisin Cookies
• Raspberry Thumbprint Cookies

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Recipe

White Chocolate Pomegranate Cookies

Yield: 28 cookies

See Also

Cuñapes/Pão de Queijo (South American Cheesy Bread) RecipeAll Healthy Recipes Articles15 Best Slow Cooker Dessert RecipesEasy Oatmeal Blueberry Bread (Quick Bread Recipe) | foodiecrush.com

Prep Time: 20 minutes

Cook Time: 11 minutes

Total Time: 31 minutes

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.

Ingredients

• 1 cup butter, unsalted
• ½ cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon table salt
• 1 teaspoon vanilla extract
• ½ teaspoon orange extract
• 2 large eggs
• zest of 2 navel oranges
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 3 ½ cups all purpose flour
• 1 ½ cups white chocolate chips, divided
• ⅔ cup pomegranate arils

Instructions

1. Preheat oven to 375°. Line a baking sheet with parchment paper or a Silpat.
2. Beat butter and sugars in a mixing bowl until light and creamy.
3. Mix in the vanilla extract, orange extract, orange zest, and eggs until smooth.
4. Slowly mix in cornstarch, baking powder, baking soda, salt, and flour. Gently stir in white chips by hand.
5. Use a 2 tablespoon scoop to make 28 dough balls. Press 5 extra white chips onto the top of the ball. Press 12 pomegranate arils into the top and sides of the balls.
6. Place 8 on the prepared pan and bake for 11 minutes. Remove the pan from the oven and let the cookies rest on the hot pan for 5 minutes; then move them to parchment paper on the counter to cool completely.

Notes

• Usegood quality ingredientsfor the best-tasting cookies.

• Buy pomegranate arilsfrom the grocery store to save time.
• Useparchment paper or a Silpatto keep your cookies from sticking to the baking sheet.
• Substitutedried cranberries, raisins, or nuts for the pom seeds.
• Trydifferent chocolate. Use semi-sweet chocolate chunks or dark chocolate chips to change up the delicious cookies.
• Avoid over-packingthe 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 achewycookie? Take them out when the centers are soft. Want acrispycookie? 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.

Nutrition Information:

Yield: 28Serving Size: 1
Amount Per Serving:Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 123mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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*This post was first published in May 2011. It was updated and then republished in December 2023.

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