Cranberry Orange Cookies Recipe
Introduction
These Cranberry Orange Cookies combine bright citrus flavors with the tartness of dried cranberries for a delightful treat. Soft and chewy with a hint of zest, they’re perfect for holiday gatherings or a cozy afternoon snack.
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tablespoons (30ml) fresh orange juice
- 1 tablespoon finely grated orange zest (about 1 large orange)
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (120g) dried cranberries, chopped
- Optional: ½ cup (85g) white chocolate chips
- Optional: ½ cup (60g) chopped pecans or walnuts
- Optional: Simple orange glaze for drizzling after baking
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Step 3: Beat in the egg, then mix in the fresh orange juice and grated orange zest until evenly combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Avoid overmixing.
- Step 6: Fold in the chopped dried cranberries along with any optional white chocolate chips or nuts if using.
- Step 7: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Step 8: Bake for 10–12 minutes, until the edges are lightly golden but the centers remain soft.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with orange glaze if desired.
Tips & Variations
- For extra texture, toast the nuts before adding them to the dough.
- Substitute fresh orange zest with lemon zest for a different citrus twist.
- Use a cookie scoop for even-sized cookies that bake uniformly.
- Drizzle a simple glaze made from powdered sugar and fresh orange juice for added sweetness and a glossy finish.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container overnight. These cookies also freeze well—freeze in a sealed bag or container for up to 2 months. Reheat gently in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are much wetter and may affect the cookie texture, making them softer and slightly soggy. It’s best to stick with dried cranberries or briefly dry fresh ones before using.
How do I make the simple orange glaze?
Mix powdered sugar with enough fresh orange juice to reach a drizzleable consistency. Start with ½ cup powdered sugar and 1–2 tablespoons of juice, adjusting until smooth and pourable.
Print
Cranberry Orange Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these festive Cranberry Orange Cookies that combine the tartness of dried cranberries with the bright citrus notes of fresh orange juice and zest. Soft, buttery, and slightly chewy, these cookies are perfect for holiday gatherings or a sweet snack any time of year. Optional add-ins like white chocolate chips or chopped nuts add extra texture and flavor, while a simple orange glaze adds a beautiful finishing touch.
Ingredients
For the Cookies
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tablespoons (30ml) fresh orange juice
- 1 tablespoon finely grated orange zest (about 1 large orange)
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (120g) dried cranberries, chopped
Optional Add-Ins
- ½ cup (85g) white chocolate chips (extra sweetness)
- ½ cup (60g) chopped pecans or walnuts (crunch)
- Simple orange glaze for drizzling after baking (made with powdered sugar and orange juice)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step creates a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg until fully incorporated. Then add the fresh orange juice and finely grated orange zest, mixing until evenly distributed throughout the batter for a bright citrus flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed, combining just until everything is incorporated. Avoid overmixing to keep the cookies tender.
- Fold In Cranberries: Gently fold in the chopped dried cranberries. If desired, also fold in optional add-ins like white chocolate chips or chopped nuts to add sweetness and crunch.
- Shape: Using a tablespoon, scoop portions of dough and roll them into balls. Place each ball on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges of the cookies turn a light golden color and the centers remain soft and chewy.
- Cool & Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle with a simple orange glaze made from powdered sugar and orange juice for an extra burst of sweetness and a beautiful finish.
Notes
- For best texture, do not overmix the dough once the flour is added to avoid tough cookies.
- Ensure butter is softened to room temperature for easy creaming and a smoother dough.
- Use fresh orange juice and zest for the brightest flavor, but bottled juice can be used in a pinch.
- If using optional nuts, toast them lightly beforehand to enhance their flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- To make the simple orange glaze, mix about ½ cup powdered sugar with 1 to 2 tablespoons of fresh orange juice until smooth and drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry orange cookies, holiday cookies, citrus cookies, dried cranberries, orange zest, white chocolate, nut cookies
