Description
Cranberry Orange Cookies combine zesty orange and chewy dried cranberries in a buttery dough. Perfect for make-ahead slicing and baking, these cookies are festive, flavorful, and ideal for holidays or everyday snacking.
Ingredients
Scale
¾ cup (170g) unsalted butter, room temp
⅔ cup (133g) granulated sugar
1 large egg, room temp
1 tsp vanilla extract
2 cups + 2 Tbsp (265g) all-purpose flour
¼ tsp salt
2 Tbsp (30ml) orange juice
1 tsp orange zest
¾ cup (100g) chopped dried cranberries
Optional: coarse sugar for rolling
Icing:
1 cup (120g) confectioners’ sugar
2 Tbsp (30ml) orange juice
Optional: orange zest for garnish
Instructions
- In a large bowl (or stand mixer with paddle attachment), beat the softened butter and granulated sugar on medium‑high speed until the mixture is creamy and light—about 3 minutes.
- Add the egg and vanilla extract; beat on high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the flour and salt; mix until just combined.
- Finally, beat in the orange juice, orange zest, and chopped dried cranberries, mixing until just combined—dough will be thick and slightly sticky.
- Turn the dough out onto a lightly floured work surface. With floured hands, divide or cut the dough in half. Roll each half into a log about 7–8 inches long and roughly 2.5 inches in diameter (measurements are approximate).
- Wrap each dough log tightly in plastic wrap, then chill in the refrigerator for at least 3 hours, up to 5 days. (Chilling is mandatory for this cookie dough; longer chilling helps the orange flavor develop.)
- When you’re ready to bake, preheat your oven to 350 °F (177 °C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Using a sharp knife, slice each chilled dough log into 12 evenly sized rounds. Place the cookies about 2 inches apart on the prepared baking sheets.
- Optional: Remove logs from fridge and roll each in coarse sugar (pour sugar into a plate, press dough log into sugar so it sticks).
- Bake for 13–15 minutes or until cookies are very lightly browned around the edges. Remove from oven and allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- As the cookies cool, prepare the icing by whisking together the sifted confectioners’ sugar and fresh orange juice until smooth. Once cookies are completely cooled, drizzle icing over them and optionally sprinkle with extra orange zest. Allow icing to set (30–60 minutes) before storing.
- Storage tip: Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
Dough logs can be frozen for up to 3 months.
For gluten-free, substitute with 1:1 gluten-free baking flour.
Cookies store well at room temp for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Carbohydrates: 15g
- Protein: 1g