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These Cranberry Orange Cookies are perfect for holiday baking or anytime baking. The flavor combo is perfection and thanks to a sugary coating they look so pretty on your cookie plate.
Now that Thanksgiving has come and gone it is time to get serious about Christmas. One of my favorite holiday activities is our Annual Cookie Baking Day. I spend a lot of time coming up with just the right menu of cookies. Being sure flavors are balanced, can’t have all chocolate cookies. And there is always a list of our favorites like Lemon Drops and Snowballs.
Each year I always add a few new recipes to the list too. The experimenting is the best part. If you are looking for a new cookie to add to your holiday baking these cranberry orange cookies should be included!
Cranberry + Orange = Perfect Combination
I love the combination of orange and cranberry. Not only is it delicious in a cranberry sauce but it also makes a lovely cookie! These cookies are light and crunchy with a light, delicious sweet citrus flavor. And the orange sugar coating on the outside gives it that extra pop of orange and makes them sparkle. They look so pretty on a cookie plate!
How to Make Orange Cranberry Cookies
- Cream your sugar, butter and egg together.
- Add in your dry ingredients. The trick to a tender cookie is to not overmix your batter. Only mix the dough enough to incorporate the ingredients. Always use your mixer on medium low so you don’t over mix.
- Add in your orange zest and craisinets when about half the flour is incorporated, this helps prevent overmixing.
- Form your dough into round balls, about the size of a golf ball.
- Mix together your orange sugar and roll each ball of dough into the sugar, coating completely.
- Place the balls of dough onto an ungreased cookie sheet.
- Take a drinking glass and gently push down the ball of dough.
- Bake at 350 degrees F for 7-10 minutes until edges are just slightly golden brown.
Cookie Baking Tips
- Use a cookie scoop for evenly sized cookies.
- Don’t over mix your cookies. Mix just until dry ingredients are incorporated. Over mixing causes tough cookies.
- If using a mixer, always use on a medium speed and pulse just until ingredients are mixed together.
- Bake just until edges start to turn golden brown. Over baking can dry cookies out.
Frequently Asked Questions
Can I freeze cookies?
Yes! These cookies freeze wonderfully. You can read all my tips for successfully freezing cookies here. They will keep in the freezer in an airtight container for up to three months.
Can I use fresh cranberries instead?
I have only ever used dried cranberries but you should be able to substitute chopped fresh cranberries just fine. I would use one cup of fresh, chopped cranberries.
Do cranberry orange cookies need to be refrigerated?
These cookies be stored at room temperature in an airtight container for 2 -3 days. To extend the life, keep them in the refrigerator in an airtight container for up to five days.
If you are looking for a pretty and delicious Christmas cookie, you’ve found it. These orange cookies are a favorite holiday cookie I make year after year along with these Chocolate Candy Cane Cookies and Raspberry White Chocolate Cookies. I have dozens of great cookie recipes that are perfect for the holidays.
Check out more of my favorite cranberry recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Cranberry Orange Cookies
Ingredients
Cookie:
- 1 cup sugar
- 3/4 cup butter softened
- 1 egg
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup dried cranberries chopped
- 1 Tbsp freshly grated orange peel
Sugar Mixture:
- 1/3 cup sugar
- 1 tsp freshly grated orange peel
Instructions
- Preheat oven to 350 degrees.
- Combine all sugar mixture ingredients in small bowl.
- Stir until well mixed. Set aside
Cookies:
- Combine 1 cup sugar, butter and egg in a bowl. Beat until just combined and creamy.
- Reduce speed and add flour, baking powder and baking soda.
- Beat until half way combined and then add in orange peel and craisnets. Mix until just combined.
- Shape cookies into one inch balls and roll in sugar mixture.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 7 – 11 minutes or until edges are lightly browned.
- Do not over bake.
- Cool 1 minute and remove from cookie sheet.
Tips & Notes:
- Use a cookie scoop for evenly sized cookies.
- Don’t over mix your cookies. Mix just until dry ingredients are incorporated. Over mixing causes tough cookies.
- If using a mixer, always use on a medium speed and pulse just until ingredients are mixed together.
- Bake just until edges start to turn golden brown. Over baking can dry cookies out.
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Sharon Grimm says
Absolutely love these! Thank you for the recipe
Stephanie Rae Hammer says
I continue to get requests for this recipe. It is so good.
Tania says
Came here to say thanks for this recipe. It is so delicious! My cookies came out so good.
Karla Billman says
My new favorite Christmas or anytime cookie. So flavorful and refreshing!