Cranberry Orange Cookies

There’s no denying that the combination of cranberry and orange tastes just like Christmas! And yet with ingredients that are available year-round, this recipe for cranberry orange cookies deserves to come out of recipe boxes more often.

Dried cranberries give the cookies a sweet-tart flavor and a chewy texture. Fresh orange zest adds lots of bright citrus flavor without adding any extra moisture to the cookie dough. The final touch? A coating of decorating sugar before they bake adds a crunchy texture and sparkles like glistening snow. These cookies will be your next go-to for holiday cookie exchanges, afternoon snacks and bake sales.

Ingredients for Cranberry Orange Cookies

• Dried cranberries: Available in sweetened and unsweetened varieties, dried cranberries add texture and a bright note to these cookies. Either variety will work just fine in this recipe, but unsweetened cranberries will result in a more tart cookie.
• Granulated and brown sugars: A blend of brown and granulated sugars sweetens these orange cranberry cookies and adds a hint of molasses flavor. Both sugars contribute to the cookie’s tender texture.
• Butter: Butter should be soft, but not melted, to blend well with the sugars. Tricks to soften butter quickly include slicing or grating it.
• All-purpose flour: AP flour is the best type for orange cranberry cookies. Flour doesn’t go bad immediately, but it will eventually expire. Make sure yours isn’t too many months past the best-by date for the best baking results.
• Orange zest: Just as when zesting a lemon, use a Microplane or a rasp to zest an orange.
• Egg: Baking with room-temperature eggs is a trick of professional pastry chefs, one that ensures better blending and consistent results in baked goods.
• Vanilla extract: The best vanilla extract brands offer the best flavor.
• Baking soda: If it’s been sitting in the cupboard for a long time, it’s a good idea to test baking soda to see if it’s still effective. The rising action is critical for the best texture in the cookies.
• Salt: A small amount of salt in the dough enhances the flavor of all the ingredients, making a better-tasting cookie.
• Coarse sugar: Also known as decorating sugar, coarse sugar gives the finished cookies a lovely sparkle and a little crunch.

Directions

Step 1: Make the cookie dough

In a large bowl, beat the butter and sugars until crumbly, about two minutes. Beat in the egg, orange zest and vanilla.

In another bowl, combine the flour, salt and baking soda, then gradually add the dry ingredients to the butter mixture and mix well. Stir in the cranberries.

Step 2: Shape and add coarse sugar

Drop the dough by tablespoonfuls into the coarse sugar, and press the sugar into the tops. Place the sugared side up on parchment-lined baking sheets, spaced 2 inches apart.

Step 3: Bake

Bake the cookies in a 350°F oven until lightly browned, 8 to 10 minutes. Cool the cookies for one minute before moving them to wire racks.

Cranberry Orange Cookie Variations

• Add nuts: Finely chop nuts, like walnuts, pistachios or almonds, and stir them into the cookie dough.
• Change the extract: Replace the vanilla extract with almond, rum or maple flavor extracts.

How to Store Cranberry Orange Cookies

Once the orange cranberry cookies have cooled completely, transfer them to tightly sealed cookie storage containers. Keep the cookies at room temperature away from direct light. They’ll last about a week.

Can you freeze cranberry orange cookies?

Yes, orange cranberry cookies freeze very well. Layer the cooled cookies inside a freezer-proof container, with sheets of waxed paper between layers. Store them in the freezer for up to three months. The cookies can defrost in the refrigerator or more quickly at room temperature with the container opened just a bit to prevent condensation.

Can you make cranberry orange cookie dough ahead of time?

Freezing cookie dough is a great way to get a head start on future baking projects. Make the cranberry orange cookie dough, then wrap it tightly in food wrap or seal it inside a food storage container. It will last up to three days in the fridge. Or, seal the cookie dough inside a freezer container or a resealable bag with the air pressed out. Freeze the cookie dough for up to three months. Let it thaw in the fridge overnight.

Cranberry Orange Cookie Tips

Why did my cookies spread too much while baking?

Often, cookies will spread during baking because the butter in the dough is too warm. Once it hits the heat of the oven, warm butter melts and runs out of the cookie. I like to bake a single test cookie for just this reason. If your test cranberry orange cookie spreads too thin, refrigerate the remaining cookie dough for 30 minutes to firm up the butter so that the cookies can hold their shape in the oven.