Cranberry Orange Cookies
These cookies combine tangy dried cranberries and sweet orange zest in a soft, buttery base, making them perfect for holiday exchanges and festive occasions.
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.
Notes
For a nut-free version, omit pecans or swap for sunflower seeds. For gluten-free options, try a 1:1 gluten-free flour blend. Always cool cookies completely before glazing.