These Cranberry Orange Cookies are a perfect blend of sweet and tart! With bright orange zest and juicy cranberries, they add a festive touch to any treat table.
I love how easy they are to make—just mix, scoop, and bake. Plus, the smell of oranges fills the kitchen, making it feel warm and cozy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookie dough. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just check to ensure it contains xanthan gum for the right texture!
Unsalted Butter: Softened butter gives a rich flavor and helps achieve a soft texture. If you prefer, you can use margarine or coconut oil, but they may alter the flavor slightly.
Granulated Sugar: This sweetens the cookies and helps with browning. You can reduce the sugar for a healthier cookie or try using coconut sugar for a different taste.
Dried Cranberries: They add the tangy flavor we love! You could use raisins or chopped dried apricots as an alternative if cranberries aren’t available.
Orange Zest: Fresh zest brings brightness. If you’re out of fresh oranges, bottled orange oil is a handy substitute, just use less since it’s more concentrated.
How Do I Make Sure My Cookies Turn Out Perfectly?
Achieving perfect cookies might seem tricky, but there are key techniques that can help. Here’s how to get it right:
- Butter Temperature: Make sure your butter is softened at room temperature, not melted. This helps incorporate air for a fluffier texture.
- Measuring Flour: Avoid packing the flour in the cup. Lightly spoon it into your measuring cup for accuracy, or use a kitchen scale for the best results.
- Mixing: When combining wet and dry ingredients, stir until just combined. Overmixing can lead to tough cookies due to gluten development.
- Baking Time: Keep an eye on the cookies in the last few minutes. They’ll continue to firm up as they cool, so pull them out when just set.
By focusing on these elements, you can make delightful cookies every time!
Cranberry Orange Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- 1 ½ cups dried cranberries
- ½ cup finely chopped candied orange peel (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Just allow for a bit of cooling time for the cookies, and you’ll have delicious treats ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This will help your cookies bake evenly and not stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixes the ingredients well and ensures even distribution in your cookies.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together on medium-high speed until fluffy and light in color, about 3 minutes. This step is key for fluffy cookies!
4. Add Wet Ingredients:
Next, mix in the egg, vanilla extract, and orange zest until everything is combined well. The mixture should be smooth and creamy.
5. Combine Mixtures:
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. It’s okay if there are a few lumps; don’t overmix!
6. Fold in Cranberries:
Gently fold in the dried cranberries and optional candied orange peel. This adds lovely bursts of flavor and texture to the cookies.
7. Scoop and Shape:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, placing them about 2 inches apart. Use your fingers or a spatula to flatten them slightly.
8. Bake Them Up:
Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the tops look set. Once done, let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Prepare the Glaze:
While the cookies are cooling, mix together the powdered sugar and fresh orange juice in a small bowl. Adjust the juice amount until you reach your desired glaze consistency.
10. Glaze and Enjoy:
Once the cookies are fully cool, drizzle the orange glaze over the tops using a spoon or piping bag. Let the glaze set before diving in!
Enjoy your bright, tangy, and tender Cranberry Orange Cookies!
Can I Substitute Fresh Cranberries for Dried Cranberries?
Fresh cranberries are a bit too tart and have a high moisture content, which could alter the cookie’s texture. If you want to use fresh cranberries, consider lightly cooking and sweetening them first, or simply stick to dried cranberries for the best results!
How Do I Store Leftover Cookies?
Store any leftover Cranberry Orange Cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just make sure to layer parchment paper between the cookies to prevent sticking.
Can I Make These Cookies Vegan?
Yes! You can substitute the butter with a vegan butter and use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) in place of the egg. The cookies will still turn out delicious!
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the granulated sugar by ¼ cup without significantly affecting the texture. For an alternative sweetener, coconut sugar or a sugar substitute can also be used, but the flavor might change slightly.
