Name: Cranberry Orange Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup butter; 1.5 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2.5 cups flour; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup cranberries (dried cranberries); 1 tablespoon orange zest

Okay, friends, gather ’round because I’m about to share a recipe that’s seriously been an absolute hit. What is the game changer in my cookie repertoire? Think of it like the sophisticated cousin of a classic chocolate chip cookie – bright, citrusy, and decadent. What makes this chewy, tangy snack so good?cranberry orange cookies: are incredibly easy to whip up, and the aroma while they’re baking? Forget about it! It fills the entire house with a warm, inviting scent that just screams “holiday cheer” (even if it’s July!). Seriously, once you try these, you might just find yourself baking them all year round like I do.

What is Cranberry Orange Cookies?

These cranberry orange cookiesAre essentially a sugar cookie, but elevated? We’re talking bursts of juicy cranberries, the bright zest of fresh oranges, and a soft, chewy texture. What is the center that melts in your mouth? Think of it as sunshine and happiness baked into a perfectly round treat! How do I make a glaze on my pears? Make them look absolutely irresistible. What’s a flavor combination that just works – the tartness of the cranberries balances the sweetness of grapes. How does the zesty orange and sugar work together? Is it a symphony of flavors?

Why you’ll love this recipe?

What are some good reasons to love this blog?What are cranberry orange cookies.

First off, the flavor is out of this world! The combination of tart cranberries and bright orange zest is simply divine. It’s a delightful dance of sweet and tangy that your taste buds will thank you for. I always get compliments when I bring these to parties.

Secondly, they are surprisingly easy to make! You don’t need to be a professional baker to whip up a batch of these beauties. The recipe is straightforward, and the steps are simple to follow. Even if you’re a beginner, you can totally nail this!

What I love most about these is their versatility. They are perfect for holiday gatherings, afternoon treats, or even a simple dessert after dinner. I’ve even been known to sneak one (or two!) with my morning coffee. They’re THAT good. I also love that the ingredients are usually things I already have in my pantry. No need to make a special trip to the store for some obscure ingredient.

And let’s not forget how beautiful they are! The vibrant red cranberries and the glistening glaze make them look absolutely stunning on a platter. They are guaranteed to impress your friends and family. Plus, compared to gingerbread cookies (which I love, but are a commitment!), these are a breeze to make.

How do you make Cranberry Orange Cookies?

Quick Overview

Making these What are cranberry orange cookiesIs seriously a breeze? How do you start by creaming together the butter and sugar, then adding in the eggs, orange zest, and lemon zest? What is vanilla extract? After that, you’ll gradually mix in the wet ingredients until just combined. What are some good cranberries to fold in, bake until golden brown, and then drizzle with a simple orange glaze? What are some of the best cookies you’ve ever had? Will disappear in minutes? I promise it is worth it. My family loves these, and they are gone in a flash!

Ingredients

For the cookies:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *actually* softened, not melted! I usually leave mine out for about an hour before I start baking.
* ¾ cup granulated sugar
* ¼ cup packed light brown sugar: Adds a hint of molasses-y goodness that complements the orange and cranberry perfectly.
* 2 large eggs
* 2 teaspoons vanilla extract: I always use pure vanilla extract, the imitation stuff just doesn’t cut it.
* Zest of 1 large orange: Don’t skip this! It’s where all that bright, citrusy flavor comes from.
* 2 ¼ cups all-purpose flour: Spoon and level it to avoid adding too much.
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 ½ cups fresh or frozen cranberries, coarsely chopped: If using frozen, don’t thaw them first.

For the Glaze:
* 1 12 cups powdered sugar: Sift it to avoid any lumps. * 3-4 tablespoons fresh orange juice: Start with 3 and add more until you reach your desired consistency. * 12 teaspoon vanilla extract: Why does vanilla make everything better?

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the paper from sticking.cranberry orange cookiesI swear by parchment paper, it’s a lifesaver!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. How do you whisk baking soda to make them rise? Why do people like flat cookies?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale in color and almost doubled in volume. Then, beat in the eggs one at a time, followed by the vanilla extract and orange zest. Make sure everything is at room temperature for best results!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cookies! Overmixing can result in tough cookies. The dough should be sticky.

Step 5: Prepare Filling

Gently fold in the chopped cranberries. Make sure they are evenly distributed throughout the dough. The cranberries will add a burst of tartness to the cookies.

Step 6: Drop & Bake

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. Don’t overbake! These cranberry orange cookies.What are the best foods to eat when they are slightly soft in the middle?

Step 7: Cool & Glaze

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. I like to use a fork to get a nice, even drizzle.

Step 8: Slice & Serve

Let the glaze set for a few minutes before serving.cranberry orange cookies.Are best enjoyed fresh, but can also be stored in an airtight container at room temperature for up to 3 months. If I am going to keep them longer I usually freeze them.

What should I serve it with?

These cranberry orange cookies.Are incredibly versatile and can be enjoyed in so many different ways?For Breakfast:What are some great morning teas to serve with coffee? What are some good ways to enjoy orange juice?For Brunch:Arrange them on a platter with other pastries and fruits for scrumptious brunch. Serve them with a mimosa or bellinis for an extra special touch. I have made these and brought them to bridal showers and they are always a hit!As Dessert:Serve them after dinner with a scoop of vanilla ice cream or whipped cream. What are some good pairings with a glass of dessert wine?For Cozy Snacks:What are some good winter drinks to enjoy with a glass of milk or hot chocolate? What are some of the best comfort foods? What are my go to snacks when I want something warm and comforting? My family loves to enjoy these cookies with a cup of hot apple cider during the holidays. It’s a tradition we’ve had for years, and it always brings back fond memories. Can be enjoyed year round though, they aren’t just for the holidays.

How do you make Cranberry Orange Cookies?

I want to take my life. I have acranberry orange cookies to the next level? Here are a few of my top tips:

Softened Butter is Key: Make sure your butter is softened, not melted. Softened butter will cream together with the sugar more easily, resulting in a lighter, fluffier cookie. I’ve made these with butter that was too soft, and it definitely impacts the texture of the cookie.

Don’t Overmix: Overmixing the dough can result in tough cookies. Mix the dry ingredients into the wet ingredients until just combined. A few streaks of flour are okay.

Chill the Dough: If you have time, chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven. I don’t always do this, but when I do, I notice a big difference.

Fresh Orange Zest: Use fresh orange zest for the best flavor. The pre-grated stuff just doesn’t compare. Trust me on this one!

Cranberry Size: Chop the cranberries coarsely so they are evenly distributed throughout the dough. Large chunks of cranberries can make the cookies difficult to bake evenly.

Baking Time: Keep a close eye on the cookies while they are baking. They should be golden brown around the edges and slightly soft in the center. Don’t overbake them!

Glaze Consistency: Adjust the amount of orange juice in the glaze to achieve your desired consistency. If you want a thinner glaze, add more orange juice. If you want a thicker glaze, add more powdered sugar.

Add a touch of cinnamon: Sometimes, I’ll add a pinch of cinnamon to the dough for an extra layer of warmth. It complements the orange and cranberry beautifully!
I have made this recipe so many times and have tweaked it to perfection over the years. These are some of the tips that help me make the best cranberry orange cookies every single time!

Storing and Reheating Tips

Want to keep these cranberry orange cookies fresh for as long as possible? Here’s what I recommend:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and chewy. I usually put a piece of bread in the container to help keep them from drying out.

Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. However, they may become a bit harder, so let them come to room temperature before serving.

Freezer Instructions: These cookies freeze beautifully! Wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

Glaze Timing Advice: If you plan to freeze the cookies, it’s best to glaze them after they have been thawed. This will prevent the glaze from becoming sticky or melting during the thawing process. I have forgotten to do this before and it makes a bit of a mess.

I always make a big batch of these cookies during the holidays and freeze half of them for later. It’s such a treat to have them on hand when I need a quick and easy dessert!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cookies from becoming crumbly. The texture might be slightly different, but they will still be delicious!

Do I need to peel the orange?

No, you don’t need to peel the orange. You just need to zest it! The zest is the outermost layer of the orange peel and contains all of the flavorful oils. Be careful not to zest too deeply, as the white pith underneath the zest is bitter.

Can I make this as muffins instead?

While I haven’t personally tried it, I think it could work! You would need to adjust the baking time, as muffins typically take longer to bake than cookies. I would start by baking them for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Fill the muffin tins about ¾ full.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough. I would start by reducing it by ¼ cup and see how you like it. You can also use a natural sweetener, such as honey or maple syrup, in place of the sugar. Keep in mind that this may affect the texture of the cookies.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cookies with powdered sugar. You can also drizzle them with melted white chocolate or dark chocolate. Another option is to make a simple cream cheese frosting.

Final Thoughts

These cranberry orange cookies are more than just a recipe; they’re a little slice of happiness that I love sharing with my friends and family. From the bright, citrusy aroma that fills the kitchen to the soft, chewy texture and the delightful burst of tart cranberries, every bite is a treat. They’re easy to make, versatile enough for any occasion, and always a crowd-pleaser.

If you’re looking for a cookie recipe that’s a little bit different, a little bit special, and a whole lot delicious, then you absolutely have to give these a try. And if you loved these, be sure to check out my lemon ricotta cookies, or my classic Peanut Butter blossoms!

Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. And don’t forget to rate the recipe if you enjoyed it!