Cranberry Orange Cookies Recipe

Introduction

Cranberry Orange Cookies combine the bright, zesty flavors of fresh orange with the tart sweetness of dried cranberries. These soft, flavorful cookies are perfect for any season and offer a delightful twist on a classic treat.

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

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
3. Step 3: Add the egg and beat until combined. Then mix in the fresh orange juice and grated orange zest evenly.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing.
6. Step 6: Fold in the chopped dried cranberries. If using, also add white chocolate chips and/or chopped nuts.
7. Step 7: Scoop tablespoon-sized portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10–12 minutes, until the edges are lightly golden while the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Drizzle with simple orange glaze if desired.

Tips & Variations

• Use room-temperature butter to achieve better aeration and a lighter cookie texture.
• Chop the dried cranberries finely for a more even distribution of flavor in each bite.
• Try adding white chocolate chips for extra sweetness or nuts like pecans for added crunch.
• Drizzle a simple glaze made from powdered sugar and orange juice over cooled cookies for a bright finishing touch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm gently in an oven at 300°F (150°C) for 5–7 minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen orange juice instead of fresh?

Yes, frozen orange juice concentrate can be used in place of fresh juice, but fresh orange juice will provide a brighter, fresher flavor.

Can these cookies be made gluten-free?

To make gluten-free cranberry orange cookies, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure the blend contains xanthan gum or add it separately to help with texture.

Cranberry Orange Cookies Recipe

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★★★★★

4.8 from 139 reviews

• Author: Sarah
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Cranberry Orange Cookies are a delightful blend of tart dried cranberries and fresh orange zest, baked into soft, buttery cookies. Perfectly balanced with a hint of sweetness and a bright citrus aroma, these cookies are great for holiday treats or any time you crave a fresh, fruity twist in your baked goods.

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Ingredients

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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 (for crunch)
• Simple orange glaze for drizzling after baking

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Instructions

1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
2. Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light, fluffy, and creamy, about 2 to 3 minutes. This aerates the batter ensuring a tender cookie.
3. Add Wet Ingredients: Beat in the egg thoroughly. Then add the fresh orange juice and the finely grated orange zest, mixing until everything is evenly distributed, infusing the mixture with fresh citrus flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in the large bowl while mixing on low speed, just until combined. Avoid overmixing to keep the cookies tender.
5. Fold In Cranberries: Using a spatula, gently fold in the chopped dried cranberries. If desired, add optional white chocolate chips or chopped nuts to the dough for extra sweetness or crunch.
6. Shape: Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball at least 2 inches apart on the prepared baking sheets to allow spreading during baking.
7. Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookies should have lightly golden edges while the centers remain soft and moist.
8. Cool & Finish: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool completely. If desired, drizzle with a simple orange glaze for an added citrus sweetness and elegant finish.

Notes

• Use room-temperature butter to achieve better aeration and a lighter cookie texture when creaming with sugar.
• Chop dried cranberries finely so they distribute evenly throughout the dough, ensuring consistent bursts of flavor.
• For a nut-free version, omit the nuts and opt for the white chocolate chips or just the cranberries.
• To make a simple orange glaze: mix 1 cup powdered sugar with 2-3 tablespoons fresh orange juice until smooth, then drizzle over cooled cookies.
• Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cranberry Orange Cookies, holiday cookies, citrus cookies, dried cranberry cookies, orange zest cookies, soft cookies, festive cookies