Cranberry Orange Cookies
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
8 mins
-
Total Time
45 mins
-
Servings
48 small cookies
-
Calories
98 kcal
Cranberry Orange Cookies
Report
Frosted Orange Cookies with Cranberries. Melt-in-your-mouth soft! Easy drop cookies topped with creamy orange frosting.
Share:
Ingredients
FOR THE CRANBERRY ORANGE COOKIES:
- 1 cup carrot about 7 ounces uncooked-4 to 5 large carrots or 16 larger baby carrots, mashed, cooked
- ½ cup butter at room temperature, unsalted
- ½ cup vegetable shortening
- ¾ cup granulated sugar
- 2 egg at room temperature, large
- orange zest of 2 large oranges
- 1 tablespoon orange juice freshly squeezed
- 1 teaspoon vanilla extract pure
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ cup dried cranberry roughly chopped, reduced-sugar
FOR THE ORANGE FROSTING:
- 2 cups powdered sugar
- 2 tablespoons butter softened to room temperature, unsalted
- 2 tablespoons orange juice freshly squeezed
- 1 ½ teaspoons vanilla extract pure
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly).
- In a large mixing bowl, cream together the butter, shortening, and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots.
- In a separate bowl, stir together the all purpose flour, whole wheat flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears. Fold in the cranberries.
- Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- For the frosting: In a mixing bowl, beat together the powdered sugar, butter, orange juice, and vanilla extract. Frost the cooled cookies, then enjoy!
Notes
- Drop cookie dough balls onto a parchment-lined baking sheet. Freeze until solid. Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Bake cookies from frozen as desired (they may need a few extra minutes in the oven).
- *My grandma's original recipe called for all shortening. If you prefer to stick to the original, use an additional 1/2 cup vegetable shortening in place of the butter. If you prefer to use ALL butter, you can swap it out for the shortening, but the cookies will have a heavier texture.
- TO STORE: Store leftover cookies in an airtight container at room temperature for up to 5 days.
- TO FREEZE: Place cookies in an airtight freezer-safe storage container in the freezer for up to 3 months. If freezing the cookies, I recommend waiting to frost them if possible (or freezing the frosting separately), but iced orange cookies can also be frozen (they just aren't as easy to stack).
- TO FREEZE COOKIE DOUGH: Drop cookie dough balls onto a parchment-lined baking sheet. Freeze until solid. Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag. Freeze for up to 3 months. Bake cookies from frozen as desired (they may need a few extra minutes in the oven).
Nutrition Information
Show Details
Serving
1(of 48) with frosting
Calories
98kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
13mg
(4%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
531IU
(11%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48small cookies
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Serving | 1(of 48) with frosting | |
| Calories | 98kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
