Cranberry Orange Cookies Recipe

Introduction

Cranberry Orange Cookies are a delightful treat combining tangy dried cranberries with fresh orange zest for a bright, festive flavor. These soft, buttery cookies are perfect for sharing during the holidays or any time you want a cheerful snack.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined, then stir in the orange zest.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Step 6: Fold in the dried cranberries evenly throughout the dough.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.
9. Step 9: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra citrus flavor, add a tablespoon of fresh orange juice to the dough along with the zest.
• Swap dried cranberries for dried cherries or raisins for a different fruity twist.
• Chill the dough for 30 minutes before baking to help the cookies keep their shape better.
• Try adding a half teaspoon of ground cinnamon for a warm, spiced note.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds or enjoy them cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have a higher moisture content and can affect the dough’s texture. It’s best to use dried cranberries to maintain the right consistency and sweetness.

Can these cookies be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Ensure the blend contains xanthan gum or add it separately for the best texture.

Cranberry Orange Cookies Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

Delightfully zesty and chewy Cranberry Orange Cookies bursting with tangy dried cranberries and bright orange zest, baked to golden perfection. These cookies offer a perfect balance of sweet and citrus flavors, making them a festive treat for any occasion.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 orange

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Add-ins

• 1/2 cup dried cranberries

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) so it reaches the perfect temperature while you prepare the dough.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which usually takes about 2-3 minutes. This step ensures a tender texture in your cookies.
3. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, blending well to combine the flavors evenly.
4. Stir in Orange Zest: Add the zest from one orange for a fresh citrus aroma and gently mix it into the wet ingredients.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
6. Mix Dry into Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
7. Fold in Cranberries: Gently fold in the dried cranberries to ensure they are evenly distributed throughout the dough without crushing them.
8. Shape and Bake: Using a cookie scoop or spoon, drop spoonfuls of dough onto a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
9. Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For chewier cookies, slightly underbake by reducing baking time by 1-2 minutes.
• You can substitute dried cranberries with dried cherries or raisins if preferred.
• Make sure your butter is softened but not melted for the best texture.
• Orange zest can be substituted with lemon zest for a different citrus twist.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: cranberry orange cookies, citrus cookies, holiday cookies, chewy cookies, dried cranberry recipe