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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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