Brighten up your cookie plate this holiday season with Cranberry Orange Cookies! These little bursts of joy combine the zesty, citrusy essence of orange with the tangy sweetness of dried cranberries. Each bite is a harmonious blend of flavors wrapped in a perfectly soft and tender cookie. Whether you’re preparing a festive cookie exchange or looking for a quick homemade treat, these cookies are sure to stand out. Their refreshing taste and delightful texture make them ideal for any occasion!
Why Our Cranberry Orange Cookies Are the Best
Our Cranberry Orange Cookies are not just your average dessert—they’re a perfect balance of tangy citrus, sweet cranberries, and a lightly crispy sugar coating that makes every bite irresistible. These cookies are quick to bake, festive, and guaranteed to bring a pop of flavor to your dessert table.
Ingredients Notes for Cranberry Orange Cookies
Each ingredient in these Cranberry Orange Cookies plays a vital role in creating their unique flavor and texture.
- 1 cup sugar: Adds just the right amount of sweetness.
- 3/4 cup butter (softened): Provides the richness and softness in every bite.
- 1 egg: Acts as a binder for the dough, giving the cookies structure.
- 2 cups flour: The foundation of the cookie dough.
- 1 1/2 tsp baking powder: Helps the cookies rise and become fluffy.
- 1/4 tsp baking soda: Ensures the cookies stay light and airy.
- 1/2 cup dried cranberries (chopped): Brings the tart, fruity notes to the cookies.
- 1 Tbsp freshly grated orange peel: Infuses the dough with zesty citrus flavor.
- Sugar Mixture Ingredients:
- 1/3 cup sugar: Adds a sweet, sparkly coating to the cookies.
- 1 tsp freshly grated orange peel: Enhances the citrusy kick of the sugar mixture.
Ingredient Substitutions: If you don’t have dried cranberries, you can substitute dried cherries or raisins. For a richer citrus flavor, try adding a splash of orange extract.
Kitchen Tools Needed for Cranberry Orange Cookies
- Mixing bowls (small and large)
- Electric mixer (handheld or stand)
- Measuring cups and spoons
- Zester or fine grater for the orange peel
- Cookie sheet (ungreased)
- Wire cooling rack
How to Make Cranberry Orange Cookies
These cookies come together so quickly, you’ll have a delicious batch baked and ready to enjoy in no time. Let’s dive in!
1. Prepare the Sugar Mixture
In a small bowl, combine 1/3 cup sugar and 1 tsp orange peel. Stir until the mixture is evenly combined. Set aside for coating the cookie dough.
2. Cream the Butter and Sugar
In a large mixing bowl, beat 1 cup sugar, softened butter, and egg together until the mixture is light and creamy. This step ensures your cookies are soft and perfectly sweetened.
3. Add the Dry Ingredients
On low speed, slowly add flour, baking powder, and baking soda to the wet mixture. Beat until the ingredients are halfway combined.
4. Fold in the Orange Peel and Cranberries
Gently fold in 1 Tbsp orange peel and 1/2 cup chopped dried cranberries to evenly distribute the citrusy and fruity goodness throughout the dough.
5. Shape and Coat the Cookies
Roll the dough into 1-inch balls, then roll each ball in the sugar mixture you prepared earlier. The sugar coating adds a sweet, crispy layer to the cookies.
6. Bake the Cookies
Place the cookie balls 2 inches apart on an ungreased cookie sheet. Bake at 350°F (175°C) for 7-11 minutes, or until the edges are lightly browned. Be careful not to overbake; the cookies should stay soft in the center.
7. Cool and Enjoy
Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.
How to Store Cranberry Orange Cookies
To keep your Cranberry Orange Cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 5 days. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. To enjoy later, simply thaw them at room temperature.
Cranberry Orange Cookie Variations
- White Chocolate Cranberry Orange Cookies: Add 1/2 cup of white chocolate chips for a creamy, sweet twist.
- Nutty Cranberry Cookies: Fold in 1/3 cup chopped walnuts or pecans for added crunch.
- Glazed Orange Cookies: Drizzle the cooled cookies with a simple orange glaze made from powdered sugar and orange juice for extra sweetness and shine.
- Gluten-Free Cranberry Orange Cookies: Substitute the flour with a gluten-free all-purpose flour blend to make these cookies suitable for gluten-sensitive friends.
What to Serve With Cranberry Orange Cookies
Pair these cookies with a cozy cup of hot tea, coffee, or mulled cider. The citrus notes in the cookies complement warm drinks perfectly. For a festive touch, serve them alongside a bowl of creamy vanilla ice cream or with a dollop of whipped cream.
Top Tips for Perfect Cranberry Orange Cookies
- Zest Carefully: Only zest the orange peel, avoiding the bitter white pith underneath.
- Soften the Butter: Ensure the butter is softened to room temperature for easier mixing and a smoother dough.
- Don’t Overbake: Remove the cookies when the edges are lightly golden. They’ll continue to set as they cool.
- Chop the Cranberries: Smaller cranberry pieces ensure they’re evenly distributed in every bite.
- Coat Thoroughly: Roll the dough balls generously in the sugar mixture for a sparkling finish.
Helpful Notes
- If the dough feels too sticky to roll, chill it in the refrigerator for 15-20 minutes.
- For even baking, rotate the cookie sheet halfway through the baking time.
Tips from Well-Known Chefs
- Ina Garten: “Always use freshly grated orange zest—it makes all the difference in flavor.”
- Martha Stewart: “Chill your cookie dough briefly before baking for a more uniform shape.”
- Christina Tosi: “Don’t skip the sugar coating—it gives cookies that special bakery-style finish.”
Frequently Asked Questions (FAQ)
1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries will add more moisture, so you may need to reduce the orange peel slightly and adjust the baking time.
2. How do I make these cookies vegan?
Substitute the butter with vegan butter and the egg with a flax egg (1 Tbsp flaxseed meal mixed with 2.5 Tbsp water).
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to 3 months before baking.
4. Why are my cookies too dry?
Overbaking or using too much flour can cause dryness. Measure your flour carefully and check the cookies as they bake.
5. Can I double this recipe?
Yes! Simply double all the ingredients, but bake in batches to avoid overcrowding the cookie sheet.
These Cranberry Orange Cookies are a citrusy, sweet treat that’s perfect for any occasion. Happy baking!
Cranberry Orange Cookies
Ingredients
For the Cookies:
- – 1 cup sugar
- – 3/4 cup butter softened
- – 1 egg
- – 2 cups flour
- – 1 1/2 tsp baking powder
- – 1/4 tsp baking soda
- – 1/2 cup dried cranberries chopped
- – 1 tbsp freshly grated orange peel
For the Sugar Mixture:
- – 1/3 cup sugar
- – 1 tsp freshly grated orange peel
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Sugar Mixture: In a small bowl, combine 1/3 cup sugar and 1 tsp grated orange peel. Stir until well mixed and set aside.
- Cream Butter and Sugar: In a large bowl, beat 1 cup sugar, softened butter, and egg until creamy.
- Mix Dry Ingredients: On low speed, add flour, baking powder, and baking soda to the wet mixture. Beat until halfway combined.
- Add Flavor: Fold in the grated orange peel and chopped cranberries until evenly distributed.
- Shape Dough: Shape the dough into 1-inch balls and roll each ball in the prepared sugar mixture.
- Bake: Place the dough balls 2 inches apart on an ungreased cookie sheet. Bake for 7-11 minutes, or until the edges are lightly browned. Do not overbake.
- Cool Cookies: Cool the cookies on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Notes
- Storage Tip: Store cookies in an airtight container for up to 5 days.
- Variations: Add white chocolate chips for extra sweetness or substitute dried cranberries with dried cherries for a twist.
- Pro Tip: Grate the orange peel fresh for maximum flavor.