Oh, these orange cranberry cookies! Honestly, just thinking about them brings back so many memories. It’s that perfect time of year when the air gets a little crisp, and all I want to do is bake something that smells like sunshine and cozy evenings. And these? These are the answer. They’re not just cookies; they’re little bursts of joy. If you’ve ever had a really good spiced orange cake or a perfectly tart cranberry scone, imagine all that goodness packed into a chewy, slightly crisp cookie. They’re basically a hug in edible form, and my family devours them every single time. I remember the first time I made them for a neighborhood potluck, and people were literally asking for the recipe before they’d even finished their first bite. That’s when I knew I had a winner. They’re a far cry from those bland, dry store-bought things you sometimes find. These are *alive* with flavor, and the combination of bright orange and tart cranberry is just, well, magical.
Thank you for reading this post, don't forget to subscribe!What are orange cranberry cookies?
So, what exactly are these delightful little gems? Think of them as your favorite chewy cookie dough, but elevated. We’re talking about a soft, tender cookie that’s infused with the vibrant zest and juice of fresh oranges. And then, the stars of the show: plump, slightly chewy dried cranberries that pop with a lovely tartness, cutting through the sweetness of the cookie. Sometimes, I’ll even add a hint of warm spice, like cinnamon or a touch of nutmeg, but the orange and cranberry are the absolute must-haves. They’re essentially a celebration of bright, festive flavors in cookie form, perfect for when you want something a bit more exciting than a plain chocolate chip but just as comforting. It’s like a little slice of happiness, always a welcome addition to any cookie platter or just a simple afternoon treat with a cup of tea.
Why you
Honestly, there are so many reasons why this recipe has become a staple in my kitchen, and I’m pretty sure it’ll become one in yours too! First off, the flavor explosion is just incredible. You get that bright, cheerful citrus kick from the orange zest and juice, which is then perfectly balanced by the wonderfully tangy cranberries. It’s a flavor combination that just sings, especially during the cooler months when we crave something a bit more complex and warming. And don’t even get me started on the texture – they have that perfect chewy center with just a hint of crispiness around the edges. It’s utterly divine. Beyond the taste, these orange cranberry cookies are surprisingly simple to whip up. You don’t need any fancy equipment, and the ingredients are pretty standard pantry staples, which is always a lifesaver when you’re craving something sweet but don’t want to make a special grocery run. Plus, they’re incredibly budget-friendly! You get so many delicious cookies for just a few dollars. What I love most about this recipe, though, is its versatility. They’re fantastic on their own, of course, but they’re also amazing dipped in a cup of coffee or tea. I’ve even crumbled them over yogurt for a quick breakfast treat! They remind me a bit of my Grandma’s famous orange cake, but in a much more portable and snackable format. They’re a real crowd-pleaser, and I can guarantee they’ll disappear faster than you can say “more cookies, please!”
How do I make Orange Cranberry Cookies?
Quick Overview
Making these orange cranberry cookies is really straightforward. You’ll cream together some butter and sugar until fluffy, then mix in eggs and that all-important orange zest and juice. Next, you’ll combine your dry ingredients, fold them into the wet, and finally, stir in those lovely cranberries. Scoop them onto a baking sheet and bake until they’re golden brown and fragrant. The whole process takes less than an hour from start to finish, making them perfect for an impromptu baking session or a last-minute dessert. It’s all about simple steps that lead to an extraordinary cookie!
Ingredients
For the Main Batter:
You’ll need about 1 cup (2 sticks or 226g) of unsalted butter, softened. Make sure it’s properly softened, not melted! I’ve found that using room temperature butter really makes a difference in achieving that perfect fluffy texture when you cream it. You’ll also need 1 ½ cups (300g) of granulated sugar for sweetness and that lovely crisp edge, plus ½ cup (100g) of packed light brown sugar for chewiness and moisture. For binding and richness, grab 2 large eggs. And for that burst of sunshine, we need the zest of 2 medium oranges (about 2 tablespoons) and 2 tablespoons of fresh orange juice. A teaspoon of pure vanilla extract is always a good idea for depth of flavor. And of course, the dry ingredients: 2 ½ cups (315g) of all-purpose flour, 1 teaspoon of baking soda for lift, and ½ teaspoon of salt to balance the sweetness. Oh, and a pinch of ground cinnamon or nutmeg if you’re feeling adventurous!
For the Filling:
This is where the tartness comes in! You’ll want 1 cup (about 100g) of dried cranberries. I prefer the whole, plump ones rather than craisins, as they have a more pronounced cranberry flavor. If you can only find craisins, they’ll still work, but the flavor will be a bit milder. You can also soak them in a little warm water or orange juice for about 10 minutes before adding them to the batter if you want them extra plump and soft, but I usually skip this step as they rehydrate beautifully in the cookie.
For the Glaze:
This is totally optional but highly recommended for that extra pop of flavor and visual appeal. You’ll need about 1 cup (120g) of powdered sugar, sifted to avoid lumps. Then, about 2-3 tablespoons of fresh orange juice or milk. Start with 2 tablespoons and add more, a teaspoon at a time, until you reach a drizzly consistency – not too thick, not too thin. It should be easy to drizzle but not run off the cookies immediately. You can also add a tiny bit of orange zest to the glaze for an extra flavor boost!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven ready. Preheat it to 375°F (190°C). While the oven is heating up, line a couple of baking sheets with parchment paper. This is a game-changer, trust me. It prevents sticking, makes cleanup a breeze, and helps the cookies bake more evenly without getting those crispy bottoms that sometimes happen when you bake directly on the pan. Make sure you have enough space between your cookies on the baking sheets because they will spread a bit as they bake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, salt, and any optional spices like cinnamon or nutmeg. Whisking ensures everything is evenly distributed, so you don’t get pockets of leavening or salt in your cookies. This little step really helps guarantee consistent results every time.
“New family favorite! This Orange Cranberry Cookies Easy Melt Away Bliss was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer, if you’re using one), cream together the softened butter, granulated sugar, and light brown sugar. Beat them together until the mixture is light, fluffy, and pale yellow. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the orange zest and juice. You should be able to smell that wonderful citrus aroma already!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a wooden spoon) until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can result in tough cookies. Stop mixing as soon as you don’t see any streaks of dry flour. It’s okay if the dough looks a little shaggy at this point.
Step 5: Prepare Filling
Now, gently fold in your dried cranberries. Use a spatula or wooden spoon and stir them into the dough until they’re evenly distributed. Again, don’t overmix here; just a few gentle folds are all you need.
Step 6: Layer & Swirl
Okay, this isn’t a layered recipe in the traditional sense, but this is where we get those beautiful pops of cranberry visible! I like to use a cookie scoop (about 1.5 to 2 tablespoons) to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between them. Sometimes, I’ll gently press a few extra cranberries onto the tops of the dough balls before baking for an even prettier look. You can also slightly flatten the tops if you prefer a flatter cookie.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look set but still slightly soft. The exact baking time will depend on your oven and the size of your cookies. It’s always better to underbake slightly than to overbake, as they’ll continue to cook a little on the hot baking sheet after you remove them from the oven. You want that lovely chewy texture!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This is crucial for setting their structure. While the cookies are cooling, whisk together your powdered sugar and 2 tablespoons of orange juice (or milk) for the glaze. Add more liquid, a teaspoon at a time, until you get a nice drizzling consistency. Once the cookies are completely cool, drizzle the glaze over them using a spoon or a piping bag. Let the glaze set for about 15-20 minutes before serving.
Step 9: Slice & Serve
Once the glaze has set, your delicious orange cranberry cookies are ready to be enjoyed! They are absolutely divine when they’re still slightly warm with the glaze still a little soft, but they’re also fantastic at room temperature. Slice them in half if you want a smaller treat, or just serve them whole. They look beautiful piled high on a platter!
What to Serve It With
These orange cranberry cookies are so versatile, they can be enjoyed pretty much any time of day or for any occasion! For a delightful breakfast treat, pair them with a steaming mug of coffee or a soothing cup of herbal tea. Their bright citrus notes are the perfect way to wake up your taste buds. If you’re hosting a brunch, these cookies add a touch of elegance to your spread. I love arranging them on a tiered stand with some fresh berries and perhaps a small cheese board. For dessert, they’re wonderful served alongside a scoop of vanilla bean ice cream or a dollop of whipped cream, especially after a hearty meal. They also make a fantastic addition to a holiday cookie exchange or a festive dessert table. And for those cozy afternoon snack cravings? They’re perfect on their own, perhaps with a glass of cold milk or a warm cider. My family has a tradition of having one of these cookies with a glass of hot chocolate on the first snowy day of the year – it’s pure comfort!
Top Tips for Perfecting Your Orange Cranberry Cookies
Zest & Juice Freshness: Always use fresh oranges for the zest and juice. That pre-bottled stuff just doesn’t have the same vibrant flavor. When zesting, try to only get the colored part of the peel and avoid the bitter white pith. For the juice, give the oranges a good roll on the counter before cutting them in half; it helps release more juice. I find that using a microplane for the zest gives you the finest, most flavorful bits.
Butter Softness is Key: Don’t rush the softening of the butter. It should be soft enough that you can easily indent it with your finger, but not so soft that it’s greasy or melted. Creaming softened butter with sugar incorporates air, which is essential for the cookies’ texture and rise. If your butter is too cold, it won’t cream properly, and if it’s too warm, your cookies might spread too much.
“The Orange Cranberry Cookies Easy Melt Away Bliss turned out amazing. My kids asked for seconds. Saving this one!”
Gentle Mixing Matters: I can’t stress this enough: do NOT overmix the dough once the flour is added. As soon as you don’t see any dry flour streaks, stop mixing. Overmixing develops gluten, which leads to tough, dense cookies. You want them tender and chewy, so a light hand is best here.
Cranberry Power: If your dried cranberries seem a bit hard or dry, give them a quick soak in warm water or orange juice for about 10 minutes before adding them. This plumps them up and ensures they are soft and chewy within the cookie. I’ve also found that using good quality dried cranberries makes a noticeable difference in flavor and texture.
Baking to Perfection: Keep an eye on your cookies in the oven. Ovens can vary, and it’s easy to overbake them. Look for the edges to be just set and lightly golden. The centers should still look a little soft and slightly underdone. They will continue to bake on the hot cookie sheet for a few minutes after you take them out, which is perfect for achieving that chewy center.
Glaze Consistency is Crucial: For the glaze, start with the smaller amount of liquid and add more very gradually. It’s much easier to thin out a thick glaze than to thicken a runny one. You want it to be thick enough to coat the back of a spoon but thin enough to drizzle easily. If you accidentally make it too thin, you can whisk in a tablespoon or two more of sifted powdered sugar until it reaches the desired consistency.
Storing and Reheating Tips
Once these orange cranberry cookies are cooled, storing them is simple to keep them fresh and delicious. At room temperature, they’ll stay wonderfully soft and chewy for about 3-4 days, provided you store them in an airtight container. I usually use a cookie tin or a good quality plastic container. Make sure they’re completely cool before sealing them up, or you might end up with a bit of condensation. If you plan on keeping them longer, the refrigerator is your best bet. They’ll be good for up to a week in the fridge, again in an airtight container. The texture might firm up a bit in the fridge, but they’re still lovely. For longer storage, freezing is fantastic. Wrap them well – I like to double-wrap them in plastic wrap and then place them in a freezer bag or airtight container. They’ll keep their best quality for up to 3 months. To reheat them, you can simply let them come to room temperature, or for a warmer, softer cookie, pop one in the microwave for about 10-15 seconds. If you’ve glazed them, I usually recommend adding the glaze *after* reheating or right before serving, as the glaze can sometimes get a bit sticky or melty in the freezer or when reheated. Or, if you’re freezing unglazed cookies, you can glaze them once they’re thawed and reheated!
Frequently Asked Questions
Final Thoughts
So there you have it – my cherished recipe for orange cranberry cookies. I truly hope you give these a try because they bring so much warmth and joy into my kitchen, and I just know they’ll do the same for yours. They’re more than just a dessert; they’re a little piece of happiness that’s perfect for sharing with loved ones. The balance of bright citrus and tangy cranberry is just irresistible, and the chewy-yet-crispy texture is pure cookie perfection. If you’re a fan of flavors that are both comforting and invigorating, these are definitely for you. If you enjoyed these, you might also love my Lemon Poppy Seed Muffins or my Classic Chocolate Chip Cookies – they’re other favorites that always get rave reviews! I can’t wait to hear what you think of these orange cranberry cookies. Please leave a comment below with your thoughts or any fun variations you tried! Happy baking, everyone!
orange cranberry cookies
Ingredients
For the Cookies
- 1 cup dried cranberries
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 teaspoon baking soda
- 2.5 cups all-purpose flour
For the Glaze
- 1.25 cups powdered sugar
- 2.5 tablespoons fresh orange juice
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Place the dried cranberries in a small bowl and cover them with warm water. Allow them to soak for 5-10 minutes to plump up, then drain thoroughly and pat dry.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar on medium speed for about 2 minutes, until light and fluffy. Add in the orange zest, egg, vanilla extract, and baking soda. Mix for another minute until well combined, scraping down the sides of the bowl as needed.
- Turn the mixer to low speed and gradually add the all-purpose flour, mixing until just combined. Be careful not to overmix.
- Gently fold the drained and dried cranberries into the cookie dough until they are evenly incorporated.
- Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: In a medium bowl, whisk together the powdered sugar and fresh orange juice until smooth. Drizzle about 1 teaspoon of the glaze over each cooled cookie and allow the glaze to set before serving or storing.
