Cranberry Orange Cookies
Delightful cookies packed with tart cranberries and bright orange zest, perfect for the holiday season.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Must be at room temperature for best texture
- 1 cup granulated sugar Sweetness balance for the cranberries
- 1 large egg Helps bind the dough
- 2 tablespoons fresh orange juice Infuses cookies with citrus flavor
- 1 tablespoon finely grated orange zest Enhances the aromatic orange essence
- 2 1/2 cups all-purpose flour Forms the backbone of the dough
- 1/2 teaspoon baking powder Leavening agent for fluffiness
- 1/2 teaspoon baking soda Aids in rising
- 1/4 teaspoon salt Enhances flavor
- 1 cup dried cranberries, chopped Provides a tangy bite
- 1/2 cup white chocolate chips (optional) Adds sweetness to complement cranberries
- 1/2 cup chopped pecans or walnuts (optional) For added nutty crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, fresh orange juice, and orange zest; mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and any optional ingredients like chocolate chips or nuts.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, until the edges are lightly golden.
- Cool on the sheets for 5 minutes before transferring to a wire rack.
- Optionally, drizzle with an orange glaze made from powdered sugar and orange juice.
Notes
These cookies are versatile: great for holiday trays, afternoon tea, or regular coffee breaks. Can be frozen for later use. If using fresh cranberries, balance with more sugar.