These cranberry orange cookies are a tasty treat, bursting with fruity flavor! Soft, chewy, and just the right amount of sweet, they make the perfect snack or dessert.
Each bite reminds me of sunny days, and the smell while baking is heavenly! I love sharing these delightful cookies with friends. They’re always a hit!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your cookies, providing structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend instead!
Dried Cranberries: They add a tangy sweetness to the cookies. If you don’t have dried cranberries, try raisins or dried cherries for a similar flavor profile.
Orange Zest: Fresh zest gives a bright, citrusy flavor. If you can’t find an orange, lemon zest works well too, offering a different yet delightful taste!
Unsalted Butter: This provides richness and moisture. If you’re out, you can substitute with margarine or coconut oil for a dairy-free version.
Granulated Sugar vs. Powdered Sugar: Using both adds to the texture—granulated for crunch and powdered for softness. If you want to simplify, just use granulated sugar throughout.
How Do I Cream Butter and Sugar Perfectly?
Creaming butter and sugar correctly is key to getting a light, airy cookie. Here’s how to do it right:
- Ensure your butter is softened, not melted. It should be at room temperature for easy mixing.
- Use a stand mixer or hand mixer on medium speed and mix for 3-4 minutes until light and fluffy. The mixture should look pale and have a fluffy texture.
- Scrape down the bowl often to ensure everything is mixed evenly.
Perfect creaming leads to better cookies with the right texture and rise!
What’s the Best Way to Bake Cookies Evenly?
Baking cookies evenly is essential for achieving that consistent texture. Here are some helpful tips:
- Place your oven rack in the middle of the oven for even heat distribution.
- Use parchment paper on your baking sheets to prevent sticking and ensure even baking.
- Keep cookies spaced apart (about 2 inches) to allow for proper air flow.
Rotate the baking sheet halfway through cooking for even browning, ensuring your cookies come out perfectly every time!
Cranberry Orange Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar (for a tender texture)
- 1 large egg
- 1 tablespoon orange zest (from about 1 large orange)
- 2 teaspoons vanilla extract
- 1 1/2 cups dried cranberries (or fresh cranberries if preferred)
- 1/4 cup freshly squeezed orange juice
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep time and around 10-12 minutes for baking. Allow an additional 5 minutes for cooling on the baking sheet and a bit longer if you choose to make the glaze. In total, you can enjoy fresh cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Use a whisk to ensure everything is well mixed. Set this mixture aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar using a hand mixer or stand mixer. Beat for about 3-4 minutes until the mixture is light and fluffy.
4. Add Egg and Flavorings:
Once the butter and sugar are creamed, beat in the egg, orange zest, and vanilla extract. Mix until everything is combined smoothly.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to your butter mixture. Mix just until everything is combined; be careful not to overmix!
6. Add Cranberries and Orange Juice:
Gently fold in the dried cranberries and pour in the freshly squeezed orange juice. Stir until they are evenly mixed through the dough.
7. Form the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies:
Pop the cookies into the oven and bake for 10-12 minutes, until the edges are just lightly golden and the centers are set. Your kitchen will smell amazing!
9. Cool the Cookies:
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. (Optional) Make the Glaze:
If you want to add a sweet glaze, whisk together the powdered sugar and orange juice in a small bowl until smooth. Once the cookies are entirely cool, drizzle the glaze over the top for a beautiful finish.
11. Serve and Enjoy!
Allow the glaze to set for a few moments before serving. Enjoy these delightful soft, chewy cookies filled with tart cranberry and bright orange flavor — perfect for any occasion!
Can I Use Fresh Cranberries Instead of Dried Cranberries?
Yes, you can! Just make sure to chop fresh cranberries into smaller pieces and consider adding a bit more sugar to balance their tartness. Fresh cranberries may change the texture slightly but will provide a delicious freshness.
Can I Freeze the Cookies?
Absolutely! Allow the cookies to cool completely, then place them in an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them even fresher, you can refrigerate them, but bring them back to room temperature before serving for the best flavor and texture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. Just make sure to wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 15 minutes before scooping and baking as directed.
