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Cranberry Orange Cookies
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.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
24
cookies
Calories
142
kcal
Author
Leigh Anne Wilkes
Equipment
Sheet Pan
Parchment Paper
Measuring Cups
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.
Video
Notes
I have only ever used dried cranberries but you can substitute chopped fresh cranberries just fine. I would use one cup of fresh, chopped cranberries.
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.
Nutrition
Calories:
142
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
22
mg
|
Sodium:
67
mg
|
Potassium:
46
mg
|
Sugar:
12
g
|
Vitamin A:
185
IU
|
Vitamin C:
0.4
mg
|
Calcium:
18
mg
|
Iron:
0.6
mg