Name: Christmas Cranberry Orange Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (King Arthur recommended); 1 large egg, room temperature; 2 tbsp orange juice, fresh; 1/2 tsp salt; 1/2 cup packed brown sugar; 1 tsp orange zest (from about 1 large orange); 2 cups dried cranberries (chopped if large); 1/2 tsp baking soda; 1 cup unsalted butter, softened to room temperature; 1 cup sugar; 1 1/2 cups powdered sugar; 3 tbsp orange juice, freshly squeezed; 1/2 tsp orange zest (fine, avoid white pith)

Ingredients

2 1/2 cups flour (King Arthur all-purpose recommended)

1 large egg (room temperature)

2 tbsp orange juice

1/2 tsp salt

1/2 cup brown sugar (packed)

1 tsp orange zest (from about 1 large orange)

2 cups dried cranberries (chopped if large)

1/2 tsp baking soda

1 cup unsalted butter (softened to room temperature)

1 cup sugar

For the icing:

3 tbsp orange juice (freshly squeezed for best flavor)

1/2 tsp orange zest (fine, avoid white pith)

1 1/2 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together 1 cup softened butter, 1 cup sugar, and 1/2 cup brown sugar until light and combined. Add the egg, 2 tablespoons orange juice, and 1 teaspoon orange zest, mixing until fully incorporated.

Step 2: In a separate bowl, whisk together 2 1/2 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Gradually add this dry mix to the wet ingredients, stirring until a cookie dough forms.

Step 3: Fold in 2 cups chopped dried cranberries by hand, ensuring even distribution. Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them apart to allow spreading.

Step 4: Bake cookies for 8 to 10 minutes until edges are lightly golden. Let cookies rest on the baking sheet for 2 minutes, then transfer to cooling racks to cool completely.

Step 5: While cookies cool, prepare icing by mixing 1 1/2 cups powdered sugar, 3 tablespoons orange juice, and 1/2 teaspoon orange zest until smooth. Drizzle icing over the cooled cookies.

Step 6: Allow icing to harden completely before storing. To speed hardening, place cookies briefly in the freezer. Once set, keep cookies in an airtight container.

Tips & Variations

Use sweetened dried cranberries for a balanced tart-sweet flavor. If using unsweetened, expect a more tart cookie.

Substitute butter with margarine or solid coconut oil, but butter provides the best flavor and texture.

Add 1/2 to 1 cup white chocolate chips or chopped nuts like pecans or walnuts for extra flavor and texture.

You can swap orange juice and zest with lemon or tangerine for a different citrus twist.

For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. In warm climates, refrigerate for about a week with wax paper between layers to prevent sticking. For longer storage, freeze unglazed cookies in a freezer-safe container with parchment between layers for up to 3 months. If glazed, freeze in a single layer first, then stack with parchment once frozen. Cookie dough can be made up to 2 days ahead or frozen in balls for up to 3 months; add a minute or two to baking time when baking from frozen.

FAQs

Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries are not recommended as they add too much moisture and tartness, affecting cookie texture. Dried cranberries provide the best chewy texture and balanced flavor.

How do I prevent the cookies from spreading too much during baking?

Use softened but not melted butter, chill the dough for 30 minutes if it feels too soft, avoid over-creaming butter and sugar, and let cookies rest briefly on the baking sheet after removing from the oven.