There’s something magical about the smell of oranges and butter in the kitchen while snow taps on the window. These Cranberry Orange Cookies bring that cozy joy to life — sweet, tart, and lightly crisped around the edges. Perfect for a Christmas afternoon with coffee or to pack up as gifts from your heart.
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Why You’ll Love These Cranberry Orange Cookies
You’ll love how quick and simple these cookies are. There’s no special equipment or fussy steps — just mix, bake, and drizzle. The flavor shines with the bright citrus of orange zest and the tart pop of cranberries. The texture is soft in the center yet crisp at the edges, making them a true holiday favorite. They’re also ideal for gifting or freezing ahead for stress-free baking days.
Ingredients You’ll Need
For the Cookies
- 1 cup butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 egg
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 2½ cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups dried cranberries (sweetened preferred)
For the Orange Icing
- 1½ cups powdered sugar
- 3 tablespoons orange juice
- ½ teaspoon orange zest
For precision, 1 cup of butter equals 226 grams, and 1 cup of flour equals about 120 grams.
Step-by-Step Instructions
Step 1 — Make the Dough
Preheat your oven to 350°F (175°C).
In a large bowl, cream butter, sugar, and brown sugar together until light and fluffy. Then add the egg, orange juice, and zest. Mix until smooth and creamy.
Step 2 — Combine and Fold
In a separate bowl, whisk flour, salt, and baking soda. Gradually stir dry ingredients into the butter mixture until just combined. Then fold in the dried cranberries. The dough should be soft but not sticky.
Step 3 — Shape and Bake
Scoop tablespoon-sized portions of dough onto baking sheets. Space them a few inches apart. Bake for 8 to 10 minutes, just until the edges start to turn golden. Let cookies rest on the sheet for 2 minutes before transferring them to a cooling rack.
Step 4 — Drizzle with Icing
Whisk the powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cookies and let set. For quicker hardening, chill the cookies briefly.
Helpful Baking Tips
Always use room-temperature butter for even mixing. Avoid overmixing after adding flour — it keeps the cookies tender. When zesting, grate only the bright orange skin, not the bitter white pith. Chilling the dough for at least 30 minutes improves flavor and texture. Rotate baking sheets halfway through to prevent uneven browning.
Easy Ingredient Swaps
You can swap butter for coconut oil or margarine if needed. Lemon or tangerine can replace orange for a different citrus note. Dried cherries or apricots can stand in for cranberries. For brown sugar, mix ½ cup white sugar with 1 tablespoon molasses — or simply use white sugar.
Storage & Make-Ahead Options
Store cookies in an airtight container at room temperature for up to 5 days. In the fridge, they last about a week with wax paper between layers. You can freeze baked cookies (unglazed or glazed) for up to 3 months — just freeze glazed ones flat first. For make-ahead convenience, chill the dough for 2 days or freeze dough balls for up to 3 months.
Christmas Cranberry Orange Cookies Recipe Card
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Cranberry Orange Cookies | Soft, Chewy & Amazing Treat
- Total Time: 25 to 35 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Cranberry Orange Cookies with bright citrus zest, tart cranberries, and a light sugar crunch. Perfect for Christmas gifting or make-ahead baking.
Ingredients
For the Cookies:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons orange juice
1 teaspoon orange zest
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups dried cranberries (sweetened preferred)
For the Orange Icing:
1 1/2 cups powdered sugar
3 tablespoons orange juice
1/2 teaspoon orange zest
Instructions
1. Preheat oven to 350°F (175°C).
2. Cream together butter, sugar, and brown sugar until light and fluffy.
3. Add egg, orange juice, and orange zest; mix well.
4. In a separate bowl, whisk flour, salt, and baking soda.
5. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
6. Fold in chopped dried cranberries.
7. Drop tablespoon-sized dough balls onto baking sheets.
8. Bake for 8 to 10 minutes until edges are golden.
9. Let cookies sit for 2 minutes on the sheet, then transfer to a cooling rack.
10. Mix icing ingredients until smooth.
11. Drizzle icing over cooled cookies.
12. Allow icing to harden (optional: freeze briefly).
13. Store in airtight container once icing is set.
Notes
Flavor & Texture:
Bright citrus from orange zest and tart cranberries; soft and chewy centers with a gentle sugar crunch at the edges.
Tips & Mistakes to Avoid:
Use room-temperature butter, not melted.
Do not overmix after adding flour.
Avoid grating into the white pith of the orange.
Chill dough for at least 30 minutes for best texture.
Rotate baking sheets halfway through baking.
Easy Substitutions:
Powdered sugar: Blend regular sugar with cornstarch (1 tbsp per cup).
Butter: Substitute with margarine or solid coconut oil at a 1:1 ratio.
Orange juice/zest: Use lemon or tangerine.
Dried cranberries: Use dried cherries, raisins, or chopped apricots.
Brown sugar: Mix 1/2 cup white sugar with 1 tbsp molasses or use white sugar.
Storage & Make-Ahead:
Room temperature: Airtight container, up to 5 days.
Refrigerated: Up to 1 week with wax paper between layers.
Freezing: Up to 3 months; freeze glazed cookies flat first.
Make-ahead: Refrigerate dough for 2 days or freeze dough balls for 3 months.
Timing & Difficulty:
Prep Time: 15 to 25 minutes.
Cook Time: 8 to 10 minutes.
Total Time: 25 to 35 minutes.
Difficulty: Easy.
- Prep Time: 15 to 25 minutes
- Cook Time: 8 to 10 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 25 g)
- Calories: 105
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 4.5 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 14.6 g
- Fiber: 0.6 g
- Protein: 0.6 g
- Cholesterol: 7 mg
More Such Recipes
If you enjoy this flavor pairing, try my Glazed Little Orange Cookies with Cinnamon and Cloves for a spiced twist. You can also bake Cranberry Pistachio Shortbread Cookies for a Festive Cookie Swap, or sip a Cranberry Orange Whiskey Sour for a Festive Drink Pairing with your cookies. For parties, check out the Easy Cranberry Orange Prosecco Punch for Holiday Parties.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries release too much moisture and can make the dough wet. Dried cranberries, especially sweetened ones, work best for this recipe.
How can I keep the cookies soft?
Don’t overbake them. Take them out when edges are barely golden. Once cooled, store them with a slice of bread or in an airtight container to keep them soft.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free baking blend and check the dough consistency before baking. It should hold together but not feel dry.
Final Thoughts
These Cranberry Orange Cookies feel like Christmas in every bite — bright, buttery, and just the right mix of tart and sweet. They freeze beautifully and make wonderful homemade gifts. So, tie a ribbon around a stack, pour yourself some tea, and let the season taste as joyful as it feels.
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