Cranberry Orange Cookies
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
11 mins
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Total Time
26 mins
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Servings
24
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Calories
171 kcal
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Course
Baked Goods
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Cuisine
American
Cranberry Orange Cookies
Description
This recipe creames butter and granulated sugar before incorporating an egg, orange zest, vanilla, and fresh orange juice, ensuring a moist and flavorful dough. Dry ingredients including flour, baking soda, and salt are gently mixed in until combined, and chopped cranberries are folded in to give bursts of tartness. The dough scoops into uniform balls to bake evenly.
Baked at 375°F, the cookies develop lightly golden edges with a tender interior that showcases the cranberries and citrus kernel. The optional orange glaze, made from icing sugar and orange juice, adds a sweet, slightly sticky finish that complements the tart notes. Cookies cool on the tray to set before being transferred to racks.
These cookies make for a bright, seasonal dessert or snack suitable for holiday gatherings or everyday enjoyment. They store well in an airtight container refrigerated up to a week. Parchment paper liners prevent sticking and facilitate cleanup. Careful not to overbake is important to keep the soft center.
Ingredients
Cookies
- 1 cup butter unsalted, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoon orange juice freshly squeezed
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups cranberries or frozen, chopped, fresh
Glaze
- 1 cups icing sugar
- 2 tablespoon orange juice freshly squeezed
Instructions
- Prep: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Mix Wet Ingredients: In the bowl of your mixer, add the butter and sugar and mix on medium speed for 2 minutes. Add the egg, orange zest, vanilla and orange juice and mix for 1 more minute until well combined. Scrape down the sides of the bowl.
- Add Dry Ingredients: Add the flour, baking soda and salt to the mixer and mix on low until just combined. Fold in the chopped cranberries.
- Form Cookies: Using a medium cookie scoop, scoop out cookie balls and place them on the prepared baking sheet.
- Bake: Transfer the baking sheet to the preheated oven and bake for 9 to 11 minutes, or until the edges of the cookies are slightly golden. Do not over-bake.
- Cool: Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
- Make Glaze & Set: Whisk together the icing sugar and orange juice in a medium size bowl. Using a teaspoon, drizzle glaze over each cookie. Allow the glaze to set before serving.
Notes
- Use fresh or frozen cranberries and fresh orange zest for the best flavor impact.
- Always line cookie sheets with parchment paper or silicone mats to prevent sticking and ease cleanup.
- Do not overbake cookies; remove when edges are just golden as they continue cooking slightly after removal.
- Use a medium cookie scoop for consistent cookie size and baking.
- Store leftover cookies and extra glaze in airtight containers in the fridge for up to one week.
- Cookies can be frozen in airtight containers for up to one month; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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