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

Cook Time 10

Total Time 20

Servings cookies

Calories 142kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

Cookie:

1 cup sugar
3/4 cup butter salted and 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.

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