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These Orange Cranberry Cookies are soft, buttery, and full of bright citrus flavor. Infused with fresh orange zest, studded with chopped dried cranberries, and rolled in orange sugar, they’re the perfect festive cookie for holiday gifting and cookie plates. A longtime reader favorite, these cookies bring the perfect balance of sweet, tart, and citrusy in every bite.
Why You’ll Love This Recipe!
These cookies have one one of my favorite flavor combinations, especially for the holidays. Fresh orange zest and dried cranberries make every bite taste like Christmas. They also have a perfect soft ad buttery texture. These cookies stay tender and melt-in-your-mouth.
I love to roll them in orange sugar to give them a sparkling, citrusy finish. This dresses them up nicely for a holiday party of as a party of a cookie tray you gift to friends and neighbors. And they are always a crowd favorite. Not to mention this is one of the most-loved cookie recipes on my site every holiday season.
Ingredients
- All purpose flour
- Granulated sugar
- Butter, salted
- Baking soda
- Baking powder
- Dried cranberries
- Orange zest
How to Make Orange Cranberry Cookies
- Cream your sugar, butter and egg together in the bowl of a stand mixer with the paddle attachment or in a medium large bowl with an electric hand mixer..
- Add in your dry ingredients into wet 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. The dough may still look crumbly but it will come together when you form your dough balls.
- Form your dough into round balls, about the size of a golf ball.
- Mix together your orange zest and sugar. Rub sugar and zest together with fingers to release flavor.
- Roll each ball of dough into the sugar, coating completely.
- Place the balls of dough onto an ungreased baking 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. Move to a cooling rack to cool completely.
Tips from leigh Anne
- 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
- I chop my cranberries with a knife but you could also use a food processor.
Frequently Asked Questions
Can I freeze cranberry orange 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 substitute fresh cranberries in this recipe?
Dried cranberries work best because they don’t release moisture into the dough. Fresh cranberries can make the cookies too wet and tart.
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.
Why did my cookies spread so much?
If the dough is too warm, the cookies will spread. Chill the dough for 20–30 minutes if your kitchen is warm or if you notice spreading in the first batch.
These Orange Cranberry Cookies are everything a holiday treat should be—bright, buttery, festive, and irresistibly easy to love. Whether you’re filling a cookie plate, gifting homemade goodies, or just treating yourself to something seasonal and sweet, this recipe is sure to become a yearly tradition. Bake a batch, pour a mug of something cozy, and enjoy a cookie that truly tastes like Christmas.
Check out more of my favorite cranberry recipes:
Be sure and follow me over on YouTube 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.
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.
- Mix together sugar mixture ingredients. Rub sugar and zest together to release flavor.
- 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
Lisa Anne says
Is it okay to soak the chopped cranberries first to soften them alittle?
Leigh Anne Wilkes says
I haven’t found it to be neceessary