Cranberry Orange Cookies

Name: Cranberry Orange Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 45 min
Yield: 48 small cookies
Ingredients: 1 cup mashed cooked carrots; ½ cup unsalted butter; ½ cup vegetable shortening*; ¾ cup granulated sugar; 2 large eggs; Zest of 2 large oranges; 1 tablespoon freshly squeezed orange juice; 1 teaspoon pure vanilla extract; 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 roughly chopped reduced-sugar dried cranberries; 2 cups powdered sugar; 2 tablespoons unsalted butter; 2 tablespoons freshly squeezed orange juice; 1 ½ teaspoons pure vanilla extract

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
48 small cookies
Calories
98 kcal

Cranberry Orange Cookies

Iris Warren

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Frosted Orange Cookies with Cranberries. Melt-in-your-mouth soft! Easy drop cookies topped with creamy orange frosting.

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Ingredients

Servings

FOR THE CRANBERRY ORANGE COOKIES:

1 cup mashed cooked carrots about 7 ounces uncooked—4 to 5 large carrots or 16 larger baby carrots
½ cup unsalted butter at room temperature*
½ cup vegetable shortening*
¾ cup granulated sugar
2 large eggs at room temperature
Zest of 2 large oranges
1 tablespoon freshly squeezed orange juice
1 teaspoon pure vanilla extract
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 roughly chopped reduced-sugar dried cranberries

FOR THE ORANGE FROSTING:

2 cups powdered sugar
2 tablespoons unsalted butter softened to room temperature
2 tablespoons freshly squeezed orange juice
1 ½ teaspoons pure vanilla extract

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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

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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 Monounsaturated Fat 2g Trans Fat 1g 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%