These Cranberry Orange Cookies are a tasty treat that combines sweet and tart flavors. They’re soft, chewy, and filled with bits of juicy dried cranberries and zesty orange!
Whenever I bake these cookies, my kitchen smells amazing! I love how the flavors brighten up any day. Plus, they’re perfect for sharing or keeping all to yourself—no judgment here! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred as it gives you control over saltiness. If you need a dairy-free option, use coconut oil or a vegan butter substitute. Just ensure it’s softened for easy mixing!
Sugars: Using both granulated and brown sugars gives the cookies a nice texture. If you’re out of brown sugar, you can mix granulated sugar with a bit of molasses (1 tablespoon per cup) as a substitute.
Eggs: Eggs add moisture and help bind the cookies. For a vegan alternative, you can use 1/4 cup unsweetened applesauce or 1 tablespoon flaxseed mixed with 2.5 tablespoons water for each egg.
Orange Zest: The zest adds a burst of flavor! If you don’t have fresh oranges, you could use lemon or lime zest—though it will change the flavor a bit!
Dried Cranberries: These are key for sweetness and tartness. If you prefer, you can swap them for raisins or chopped dried cherries for a different taste.
How Do I Achieve the Perfect Cookie Texture?
To get cookies that are soft and chewy, keep these tips in mind:
- Ensure your butter is softened, not melted, so it creams well with sugars and traps air.
- Avoid overmixing the dough once you add the dry ingredients; mix just until combined for a tender cookie.
- Don’t skip chilling the dough if you have time. It helps flavors develop and prevents spreading too much when baking!
Finally, remember that cookies will continue to cook a bit while cooling on the baking sheet, so take them out when they’re still slightly underbaked in the center for the best texture!
Cranberry Orange Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
- 1 cup dried cranberries
- 1/2 cup chopped candied orange peel (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and an additional 10-12 minutes baking time. Plan for a total of about 30 minutes to enjoy these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. While the oven heats, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy. This may take about 2-3 minutes. It’s important for the texture of the cookies!
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract to infuse that lovely flavor.
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This step helps distribute the baking soda evenly throughout the flour, ensuring your cookies rise just right!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the creamed mixture. Stir gently until just combined—don’t overmix, or your cookies might be tough!
6. Fold in Flavorful Add-ins:
Now it’s time to fold in the orange zest, dried cranberries, and optional candied orange peel. These ingredients are what make these cookies special!
7. Scoop the Dough:
Drop rounded tablespoonfuls of cookie dough about 2 inches apart onto the prepared baking sheets. This allows room for spreading while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes, until the edges are lightly browned but the centers remain soft. Keep an eye on them—they’ll continue to cook a bit more while cooling!
9. Cool Your Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a little before moving them to a wire rack to cool completely.
10. Make the Glaze:
For the finishing touch, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth and pourable. If it’s too thick, add a little more juice!
11. Drizzle and Enjoy:
Once the cookies are cool, drizzle the glaze over the top of each cookie. Allow the glaze to set for a few minutes before serving. Enjoy the delicious flavors of your Cranberry Orange Cookies!
These cookies are perfect for any occasion, adding a delicious touch of sweetness and zest to your day! 🍊❤️
Can I Use Frozen Butter for This Recipe?
While it’s best to use softened butter for proper creaming, if you’re in a pinch, you can freeze butter and then grate it using a cheese grater. Just be sure to let it sit out for a few minutes to soften slightly before adding it to the mix.
Can I Substitute Fresh Cranberries for Dried Cranberries?
Fresh cranberries won’t work as a direct substitute since they’re much more tart and require cooking to soften. If you want to use fresh cranberries, consider preparing a quick cranberry sauce and then mixing it into the dough for a different but delicious texture!
How Should I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature. They’ll stay fresh for up to a week. If you want them to last longer, you can freeze them for up to three months. Just be sure to layer them with parchment paper to prevent sticking!
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a 1:1 gluten-free all-purpose flour blend for this recipe. Ensure it contains xanthan gum or similar, as this will help provide the necessary structure for your cookies.
