These Cranberry Orange Cookies are a tasty treat that combines the tangy flavor of cranberries with the fresh zest of oranges. They’re super easy to make and perfect for sharing!
Whenever I bake these, my kitchen smells amazing! They’re great with a warm cup of tea, and let’s be honest, who can resist a cookie that’s both sweet and a bit tangy? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. I’ve found that it works surprisingly well without changing the texture much.
Dried Cranberries: They give a nice tartness, but you can substitute with dried cherries or raisins if that’s what you have on hand. Just remember that raisins will be sweeter!
Orange Zest and Juice: Fresh zest and juice make a big difference. If you don’t have an orange, lemon zest and juice can also add a lovely citrus twist. They’ll change the flavor a bit but can still be delicious!
Nuts: If you’re not a fan of nuts, feel free to leave them out. For a nut-free version, you could use sunflower seeds for a bit of crunch instead.
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve that perfect chewy texture, be careful not to overmix the dough. Once you combine the wet and dry ingredients, just mix until everything is incorporated. If you want extra soft cookies, take them out of the oven while they still look a bit underbaked.
- Always measure your flour correctly; too much can make them dry. Spoon it into your measuring cup and level it off.
- Cool them on the baking sheet for a few minutes before transferring them to a wire rack. This helps maintain moisture.
Cranberry Orange Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 large orange (about 1 tablespoon)
- 1/4 cup freshly squeezed orange juice
- 1 1/2 cups dried cranberries
- Optional: 1 cup chopped walnuts or pecans (for added crunch)
For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed orange juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 10-12 minutes of baking time, plus a little cooling time. Overall, you’re looking at about 30-40 minutes from start to finish. Perfect for a quick baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). While it’s heating up, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent. Set it aside for later.
3. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Egg and Flavorings:
Next, add in the egg, vanilla extract, and orange zest. Beat until everything is well combined. You should see a nice, creamy mixture!
5. Combine Wet and Dry Ingredients:
Gradually mix in the dry ingredients to the wet ingredients. Alternate with adding the freshly squeezed orange juice. Start and end with the dry mix, ensuring you don’t overmix—just combine until the ingredients are blended.
6. Fold in the Cranberries and Nuts:
Gently fold in the dried cranberries and, if you’re using them, the chopped walnuts or pecans. This gives the cookies extra flavor and crunch!
7. Shape the Cookies:
Drop rounded tablespoons of the dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You want them to be lightly golden around the edges but still soft in the center.
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Prepare the Glaze:
While the cookies cool, make the orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until you get a smooth, slightly runny consistency.
11. Drizzle and Serve:
Once the cookies are completely cool, drizzle the orange glaze over them. Allow it to set for a moment before serving.
Enjoy these festive, chewy cookies bursting with tart cranberries and bright orange flavor! They’re perfect for sharing with friends and family during the holidays or any time of year!
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries, but keep in mind they are much more tart. It’s a good idea to add a bit more sugar to balance the flavor or increase the sweetness with more glaze on top!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Make These Cookies Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a vegan butter alternative. The cookies will still be delicious!
What If I Don’t Have Orange Juice?
No worries! If you don’t have orange juice, you can substitute it with a light-flavored fruit juice like apple juice, or you can use milk or even water. The flavor will change a bit, but the cookies will still come out great!