Cranberry Orange Cookies
User Reviews
4.9
Cranberry Orange Cookies
Description
This recipe starts by creaming butter and sugar until fluffy, then adding vanilla, whole egg, orange zest, and fresh juice for aromatic citrus notes. Dry ingredients including flour, baking powder, baking soda, and salt are folded in carefully to form a dough. Adding chopped fresh cranberries imparts tart pops of flavor and color.
Before baking, dough balls are rolled in powdered sugar which gives a sweet, slightly crisp exterior. At 350°F for about 9 to 11 minutes, the cookies develop light browning on the bottom and maintain a matte, non-shiny top, signaling doneness without overbaking. Cooling makes them manageable to transfer from the baking sheet.
These cookies balance citrus brightness and berry tartness with a soft yet structured texture, suitable as a snack or festive treat.
Using lighter-colored baking sheets and adjusting baking time as suggested prevents over-browning. The note to shorten baking time by 2 minutes for dark nonstick pans helps avoid burning.
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/2 teaspoons vanilla extract
- 1 whole egg
- orange zest zest of 1 navel orange
- 1 tablespoon orange juice fresh
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cup all-purpose flour
- 1/2 cup cranberries chopped, fresh
- 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Whip in vanilla, egg, orange zest and juice.
- Scrape sides and mix again.
- Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
- Scrape sides of the bowl and mix again briefly.
- Stir in chopped cranberries.
- Pour powdered sugar onto a large plate. Roll a 2 teaspoon of dough into a ball and roll in powdered sugar.
- Place on the baking sheet and repeat with the remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Notes
- If using a dark nonstick pan, reduce baking time by about 2 minutes to prevent over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24small cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 64mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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