Print

Cranberry Orange Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: Marisa Guerra
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 14 cookies
  • Category: Dessert

Ingredients

  • 4 oz (1/2 cup) unsalted butter, softened
  • 106 grams (1/2 cup) light brown sugar
  • 99 grams (1/2 cup) granulated sugar
  • 3 tsp orange zest
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 210 grams (1 3/4 cup) flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fresh cranberries, finely chopped

Instructions

Cranberry Orange Cookies

  1. 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.
  2. Add in the egg and vanilla and mix until combined.
  3. 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.
  4. Gently fold in the finely chopped cranberries.
  5. Wrap the dough in plastic wrap and chill for 30 minutes. Meanwhile, preheat oven to 350º F.
  6. Using a 2 tablespoon scoop, form cookies into balls. Place each cookie on a parchment lined cookie sheet a few inches apart.
  7. 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.
  8. 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.

Find it online: https://marisabakes.com/2023/12/19/cranberry-orange-cookies/