Easy Cranberry Orange Cookies
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Easy Cranberry Orange Cookies
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Cranberry orange cookies are a must this holiday season. They're made with a soft, chewy cookie infused with the wonderful holiday flavor combination of orange and cranberries topped with a simple orange glaze!
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Ingredients
For the Cookies
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
For the glaze
- 1 ½ cups powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, salt, baking soda and baking powder.
- In a large mixing bowl, add the softened butter and sugar and mix with an electric mixer for about 3 minutes until creamy.
- Add in the egg, orange juice, zest and vanilla extract and blend until incorporated.
- In batches, gradually add in the dry ingredients and mix after each addition, be careful not to over-mix the dough.
- Next, add in the dried cranberries and gently stir them in with a spatula or spoon.
- Using a tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheet.
- Bake for 8-10 minutes.
- Remove the cookies from the oven and place on a wire cooling rack to cool completely.
Make the glaze:
- Once the cookies have cooled, add the orange zest, orange juice and powdered sugar in a medium size bowl.
- Whisk together until there are no lumps remaining.
- Place the cooled cookies back on the baking tray or place parchment paper under the wire rack to catch any drips from the glaze.
- Using a spoon, drizzle the glaze over each cookie.
- Add additional orange zest over the glaze if desired.
Notes
- To store: After the glaze has set, store in an airtight container at room temperature for up to 4 days. Place a piece of parchment paper between layers to keep them from sticking together.
- Freeze: Freeze the baked cookies with parchment paper between layers in a freezer bag or container for up to 2 months.
- You can also freeze raw dough balls the same way and bake them from frozen and just add a few more minutes to the baking time.
- Add 1 cup of white chocolate chips.
Nutrition Information
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Serving
1cookie
Calories
94kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
65mg
(3%)
Potassium
15mg
(0%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
121IU
(2%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 94kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 65mg | 3% |
| Potassium | 15mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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