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