Cranberry Orange Cookies
I remember the first time I baked these Cranberry Orange Cookies: the kitchen smelled like a holiday market, and the glaze added a bright, professional finish that made everyone ask for the recipe. These cookies pair tangy dried cranberries with sweet orange zest and a soft, buttery base—perfect for holiday cookie exchanges, afternoon tea, or a quick weekend bake when you want something festive but simple. If you love citrus-forward baking, you might also enjoy this cranberry orange shortbread for a denser, crumbly alternative.
Why you’ll love this dish
This recipe hits a sweet-tart balance that’s both familiar and slightly elevated. The orange zest and juice brighten the cookie dough while dried cranberries add chew and color. It’s quick to pull together, uses pantry staples, and scales well for gifting or large gatherings.
“These cookies disappear first at every party — juicy cranberry pockets and a sweet orange glaze make them irresistible.”
Reasons to try it:
- Fast bake time: 8–10 minutes per batch keeps the total effort low.
- Crowd-pleasing: kids and adults tend to love the fruity flavor.
- Flexible: swap nuts in or out for allergies or texture.
If you want a baked breakfast twist using the same flavor profile, see this cranberry orange breakfast cake for inspiration.
How this recipe comes together
- Cream butter and sugars until smooth to create a tender crumb.
- Add egg, vanilla, orange zest, and juice for flavor and moisture.
- Stir dry ingredients into the wet until just combined so cookies stay soft.
- Fold in cranberries and nuts for texture.
- Drop rounded tablespoons of dough on a sheet and bake until edges set.
- Drizzle with a simple orange glaze once cookies are cooled.
This overview should help you scan the process quickly before you dive into the ingredients and step-by-step directions.
What you’ll need
Key ingredients (makes about 24 cookies):
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest (plus 1 teaspoon for glaze)
- 2 tablespoons orange juice (plus 3 tablespoons for glaze)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup chopped pecans (optional)
- 1 1/2 cups confectioners’ sugar
Notes and substitutions:
- For a nut-free version, omit pecans or swap for sunflower seeds.
- Use fresh orange zest and juice for the best flavor—bottled juice is convenient but less bright.
- To make them gluten-free, try a 1:1 gluten-free flour blend (result may be slightly crumblier).
Directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave them ungreased as directed.
- In a large bowl, cream the softened butter with the white and brown sugars until light and smooth, about 2–3 minutes with an electric mixer.
- Beat in the egg and vanilla until combined.
- Stir in 1 tablespoon orange zest and 2 tablespoons orange juice until evenly mixed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the creamed mixture and stir until just combined—don’t overmix.
- Fold in the dried cranberries and chopped pecans if using.
- Drop dough by rounded tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake 8–10 minutes, or until the edges are just golden and the centers look set.
- Transfer cookies to a wire rack to cool completely.
- For the glaze: whisk together 1 teaspoon orange zest, 3 tablespoons orange juice, and 1 1/2 cups confectioners’ sugar until smooth. Drizzle over cooled cookies and let set.
If you’d like a softer, chewier cookie, underbake by 30–60 seconds; for crisper edges, leave them an extra minute.
Best ways to enjoy it
- Pair warm cookies with a mug of black tea or an espresso for a bright contrast.
- Add the cookies to a holiday cookie platter with shortbread, ginger snaps, and chocolate-dipped biscuits.
- For a fanciful dessert, serve three cookies with a scoop of vanilla ice cream and a drizzle of leftover orange glaze.
For a lighter breakfast pairing using similar flavors, check out this cranberry orange breakfast cake.
How to store & freeze
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: Keep up to 1 week, but bring to room temp before serving for best flavor.
- Freeze dough: Scoop dough onto a baking sheet, freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen—add 1–2 minutes to bake time.
- Freeze baked cookies: Layer between parchment in an airtight container for up to 3 months. Thaw at room temperature.
Always cool cookies completely before glazing or storing to avoid sogginess. If you freeze glazed cookies, the glaze may craze slightly but will still taste fine.
Helpful cooking tips
- Zest before juicing: zesting the orange first avoids the harder-to-zest pith.
- Soften butter quickly: cut butter into small cubes and let sit 10–15 minutes, or microwave in 5–7 second bursts until just softened (don’t melt).
- Measure flour properly: spoon flour into the measuring cup and level it off to avoid dense cookies.
- Evenly sized cookies: use a tablespoon scoop for consistent baking.
For a citrus-forward twist in other recipes, try these creamsicle orange cookies.
Creative twists
- White chocolate & orange: add 1/2 cup white chocolate chips for a sweeter version.
- Orange cranberry thumbprints: press centers and pipe a bit of orange curd after baking.
- Citrus spice: add 1/2 teaspoon ground ginger or 1/4 teaspoon cardamom to the dough for warmth.
- Vegan swap: replace butter with vegan butter and use a flax “egg” (1 tbsp ground flax + 3 tbsp water) — texture will shift slightly.
FAQ
Q: How long does it take from start to finish?
A: Active hands-on time is about 20 minutes; total time including baking and cooling is roughly 45–60 minutes depending on batch size.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries will release more moisture and can make the dough soggier. If you prefer fresh, toss them in a bit of flour before folding in and reduce orange juice by 1 tablespoon.
Q: My glaze is too thin — how do I thicken it?
A: Add small amounts (1 tablespoon) of confectioners’ sugar until you reach the desired consistency. If it’s too thick, add a teaspoon of orange juice at a time.
Q: Are these cookies freezer-friendly?
A: Yes — both dough and baked cookies freeze well. See the storage section for details and recommended thawing times.
Q: How can I make these nut-free for school events?
A: Simply omit the pecans and consider adding 1/4 cup extra cranberries or white chocolate chips for texture instead.
Conclusion
These Cranberry Orange Cookies are an easy, bright addition to your baking rotation—ideal for holiday trays, gift tins, or a citrus-scented afternoon treat. For another well-loved take on the same flavor pairing, see this classic recipe from Orange Cranberry Cookies – Sugar Spun Run and this swirled version at Cranberry Orange Cookies Recipe – Beyond The Chicken Coop.
Cranberry Orange Cookies
Ingredients
For the Cookies
- 3/4 cup butter, softened Cut into small cubes for quicker softening.
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 1 each egg
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest Plus 1 teaspoon for glaze.
- 2 tablespoons orange juice Plus 3 tablespoons for glaze.
- 2 1/2 cups all-purpose flour Spoon flour into measuring cup and level off.
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup chopped pecans Optional; omit for nut-free version.
For the Glaze
- 1 1/2 cups confectioners’ sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or leave ungreased.
- In a large bowl, cream the softened butter with the white and brown sugars until light and smooth, about 2–3 minutes.
- Beat in the egg and vanilla until combined.
- Stir in 1 tablespoon orange zest and 2 tablespoons orange juice until evenly mixed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the creamed mixture and stir until just combined—don’t overmix.
- Fold in the dried cranberries and chopped pecans if using.
- Drop dough by rounded tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.
Baking
- Bake for 8–10 minutes, or until edges are just golden and centers look set.
- Transfer cookies to a wire rack to cool completely.
Glazing
- For the glaze, whisk together 1 teaspoon orange zest, 3 tablespoons orange juice, and 1 1/2 cups confectioners’ sugar until smooth.
- Drizzle over cooled cookies and let set.
