Description

These Best Christmas Cranberry Orange Cookies are a delightful holiday treat that perfectly balances tart dried cranberries and bright orange zest in a soft, chewy cookie. Rolled in sugar for a lightly crunchy edge and topped with a sweet orange glaze, these cookies bring festive flavors to your holiday gatherings or cozy afternoon snacks with tea. Easy to make with pantry staples and perfect for make-ahead baking and freezing.

Ingredients

Scale

For the Cookies:

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

For the Icing:

1 1/2 cups powdered sugar
3 tbsp orange juice, freshly squeezed
1/2 tsp orange zest (fine, avoid white pith)

Instructions

Prepare the Wet and Dry Ingredients: 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 fluffy. Then, add 1 egg, 2 tablespoons orange juice, and 1 teaspoon orange zest, mixing well until fully incorporated.
Combine the Mixtures: 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 mixture to the wet ingredients, mixing until a smooth cookie dough forms.
Add Cranberries and Shape Cookies: Fold 2 cups chopped dried cranberries evenly into the dough by hand. Using a tablespoon, drop dough spoonfuls onto prepared baking sheets, spacing them to allow for slight spreading.
Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes, until the cookie edges turn lightly golden. Let the cookies rest on the baking sheets for 2 minutes after baking, then transfer to wire racks to cool completely.
Prepare and Drizzle the Icing: While the cookies cool, whisk together 1 1/2 cups powdered sugar, 3 tablespoons fresh orange juice, and 1/2 teaspoon orange zest until smooth. Drizzle this icing over the cooled cookies.
Allow Icing to Harden and Store: Let the icing harden fully; to speed this, you can place the cookies briefly in the freezer. Once set, store the cookies in an airtight container to maintain freshness.

Notes

Use dried cranberries (sweetened or unsweetened) for best texture; fresh cranberries are too moist and tart.
Butter can be substituted with margarine or solid coconut oil, but butter provides the best flavor.
For a gluten-free option, substitute with a 1:1 gluten-free flour blend.
Optional add-ins include white chocolate chips or chopped nuts for extra texture and flavor.
Dough can be refrigerated for up to 2 days or frozen for 3 months; add extra baking time when baking from frozen.
Cookies stay fresh up to 5 days at room temperature, or up to a week refrigerated with wax paper between layers.
Freeze unglazed cookies in containers separated by parchment for up to 3 months; freeze glazed cookies in a single layer first.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Christmas cookies, cranberry cookies, orange cookies, holiday baking, soft chewy cookies, dried cranberry recipe, orange zest cookies, festive cookies