I’ve been making these orange and cranberry cookies for years, and they’re a staple in my household. My kids love helping me in the kitchen, and this recipe is a great one to get them involved.
The combination of orange and cranberry flavors is perfect for the holiday season, but it’s also a great choice for any time of year when you want something a little different from the usual sugar cookie. The best part about this recipe is that it’s easy to make and requires minimal ingredients, making it perfect for a weeknight dessert or a quick snack.
I like to use fresh cranberries when they’re in season, but frozen ones work just as well. The key to this recipe is getting the right balance of orange and cranberry flavors – not too sweet, not too tart.
I like to use a mix of white and brown sugar to give the cookies a slightly deeper flavor. And of course, you can’t go wrong with a little extra orange zest on top for garnish.
I’ve made this recipe countless times, and it never fails to impress my family and friends. Whether you’re looking for a new dessert to serve at your next dinner party or just a fun treat to enjoy with your kids, these orange and cranberry cookies are a great choice.
Orange and Cranberry Cookies
4.7 from 1323 votes
These soft and chewy cookies combine the bright citrus flavor of fresh orange with the tartness of dried cranberries. A perfect treat for the holidays or any time you crave a fruity and aromatic cookie.
2Line two baking sheets with parchment paper to prevent sticking.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4Set aside the dry mixture.
5In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
6Add the egg, orange zest, orange juice, and vanilla extract to the butter mixture.
7Beat on low speed until just combined, scraping down the sides of the bowl as needed.
8Gradually add the flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain.
9Fold in the dried cranberries with a spatula until evenly distributed.
10Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
11Bake for 10 to 12 minutes, until the edges are golden brown and the centers appear set.
12Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
For extra orange flavor, add another teaspoon of orange zest. You can also substitute dried cherries or chopped dried apricots for the cranberries. Store cookies in an airtight container at room temperature for up to one week.
Watch Video Of How Orange and Cranberry Cookies Works
These orange and cranberry cookies are perfect for any occasion – whether you’re looking for a new dessert to serve at your next dinner party or just a fun treat to enjoy with your kids, they’re sure to be a hit.
One of my favorite things about this recipe is how easily they freeze – simply wrap them tightly in plastic wrap or aluminum foil and store them in the freezer for up to 2 months.
When you’re ready to serve them again, simply thaw them at room temperature or reheat them in the oven until crispy.
❓ Frequently Asked Questions About Orange and Cranberry Cookies
1. What type of sugar should I use in this recipe?
I prefer to use a mix of white and brown sugar in this recipe, as it gives the cookies a slightly deeper flavor. If you only have one type of sugar on hand, you can use either one – just keep in mind that using all white sugar will give the cookies a slightly sweeter flavor.
2. Can I substitute the orange zest with orange extract?
While you can use orange extract as a substitute for orange zest, keep in mind that it will give the cookies a stronger orange flavor. If you want to maintain that delicate balance between orange and cranberry flavors, stick with using freshly grated orange zest.
3. How do I store these cookies once they’re baked?
These cookies will keep for up to 5 days stored in an airtight container at room temperature. If you want to keep them fresh for longer, consider freezing them – simply wrap them tightly in plastic wrap or aluminum foil and store them in the freezer for up to 2 months.
4. Can I make these cookies ahead of time?
Yes – you can make the dough ahead of time and refrigerate it for up to 24 hours before baking the cookies. This is especially helpful if you want to get ahead on your holiday baking.
5. Do I need to chill the dough before baking?
Chilling the dough before baking will help the cookies retain their shape better, but it’s not necessary if you’re short on time – just be sure to scoop out small balls of dough onto the baking sheet so they have enough room to spread out.
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