These Cranberry Orange Cookies are packed with flavor so they're the perfect thing to add to your holiday baking list. They're sweet with a tangy kick from the cranberries and orange zest and they have the most delicious brown sugar cookie base.
These Cranberry Orange Cookies are really easy to make and come together pretty quickly. It's best to let the dough chill for about 30 minutes so its slightly firmer when you scoop it.
I recommend letting the cookies bake for 10 minutes and using a round cutter or cup to "cookie scoot" them and round them out if needed before baking them another 2 minutes.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
- Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
In a stand mixer fitted with a paddle attachment, blend together the butter, both sugars, and the orange zest on medium speed until combined. Scrape down the sides of the bowl.
Add in the egg and vanilla and mix until combined. With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
Gently fold in the finely chopped cranberries. Wrap the dough in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350º.
Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart. Bake the cookies for about 10 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them before baking them for an additional 2 minutes.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
If you love cranberry and orange together, check out these Cranberry Orange Christmas Tree Hand Pies!
Cranberry Orange Cookies
These Cranberry Orange Cookies are packed with flavor so they're the perfect thing to add to your holiday baking list. They're sweet with a tangy kick from the cranberries and orange zest and they have the most delicious brown sugar cookie base.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 14 cookies
- Category: Dessert
Ingredients
- 4 oz (½ cup) unsalted butter, softened
- 106 grams (½ cup) light brown sugar
- 99 grams (½ cup) granulated sugar
- 3 tsp orange zest
- 1 large egg, room temperature
- 1 tsp vanilla
- 210 grams (1 ¾ cup) flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh cranberries, finely chopped
Instructions
Cranberry Orange Cookies
- In a stand mixer fitted with a paddle attachment, blend together the butter, both sugars, and the orange zest on medium speed until combined. Scrape down the sides of the bowl.
- Add in the egg and vanilla and mix until combined.
- With the mixer on low, add in the flour, baking soda, and salt and mix just until combined, scraping down the sides of the bowl as needed.
- Gently fold in the finely chopped cranberries.
- Wrap the dough in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350º F.
- Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart.
- Bake the cookies for about 10 minutes. You can use a round cookie cutter or cup to "cookie scoot" or round them before baking them for an additional 2 minutes.
- Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
Notes
- Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
- Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time. However, I recommend waiting to add the finely chopped cranberries until you're ready to bake it so that it's fresh.
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