Cranberry Orange Cookies are soft, chewy, and full of vibrant flavor. I love the way tart cranberries and zesty orange come together in these perfectly balanced treats. Whether I’m baking them for a holiday gathering or just because, these cookies never disappoint.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s simple to make and always delivers. The brightness of the orange zest cuts through the sweetness, while the cranberries give each bite a pop of tartness. The dough bakes into soft, buttery cookies with just the right amount of chew. And with or without glaze, they look beautiful on a dessert tray.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped cranberries (fresh or dried)
- ½ cup chopped walnuts (optional)
Optional Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh orange juice
- ½ teaspoon orange zest
Directions
- I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, I cream together the butter, granulated sugar, and brown sugar until fluffy.
- I beat in the egg, orange juice, and orange zest.
- In a separate bowl, I whisk together the flour, baking soda, and salt.
- I gradually stir the dry ingredients into the wet mixture until fully combined.
- I fold in the cranberries and walnuts (if using).
- Using a spoon or cookie scoop, I drop rounded portions of dough onto the baking sheets, leaving room between each.
- I bake for 12 to 14 minutes, or until the edges are lightly golden.
- I let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks.
- For the optional glaze, I mix powdered sugar, orange juice, and zest until smooth, then drizzle it over the cooled cookies.
Servings and Timing
- Servings: Makes about 48 cookies
- Prep Time: 20 minutes
- Bake Time: 12–14 minutes per batch
- Total Time: Around 40 minutes
Variations
- White Chocolate Chips: I sometimes toss in a handful of white chocolate chips for a creamy contrast.
- Nut-Free: I skip the walnuts when I want a softer texture or need a nut-free option.
- Dried Cranberries: When fresh cranberries aren’t in season, I use dried ones and soak them in warm water to plump them up before adding.
- Lemon Version: Swapping orange juice and zest for lemon gives these cookies a whole new flavor.
- Spiced Up: I add a dash of cinnamon for a cozy, warm note.
Storage/Reheating
- Storage: I store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: I freeze them on a baking sheet first, then transfer them to a sealed bag for up to 3 months.
- Reheating: If I want to enjoy one warm, I microwave a cookie for 10–15 seconds or warm it in the oven at 300°F (150°C) for 5 minutes.
FAQs
Can I use fresh cranberries instead of dried?
Yes, I often use fresh cranberries. I just chop them up before mixing into the dough to distribute them evenly.
How do I stop my cookies from spreading too much?
I chill the dough for about 30 minutes if I notice it’s too soft. It helps keep the cookies thick and chewy.
Do I have to use the glaze?
Not at all—the cookies are delicious on their own. I just add the glaze when I want an extra sweet touch or a polished finish.
Can I make the dough ahead of time?
Yes, I refrigerate the dough up to 24 hours in advance or freeze it for up to 3 months. It’s great for planning ahead.
How do I get a chewier cookie?
I slightly underbake the cookies and let them finish setting up on the baking sheet. That way, they stay soft and chewy in the center.
Conclusion
Cranberry Orange Cookies are a fresh, fruity twist on a classic cookie that I always enjoy making. They’re full of bold flavors, super simple to whip up, and perfect for sharing—or keeping all to myself. Whether I’m baking for a holiday, a party, or just because, this recipe never lets me down.
Print
Cranberry Orange Cookies
- Prep Time: 20 minutes
- Cook Time: 12–14 minutes per batch
- Total Time: Around 40 minutes
- Yield: About 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Cookies are soft, chewy, and packed with vibrant citrus and tart cranberry flavor. A festive and flavorful cookie perfect for holidays or everyday baking, with optional orange glaze for a sweet finish.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped cranberries (fresh or dried)
- ½ cup chopped walnuts (optional)
- Optional Glaze:
- 1 ½ cups powdered sugar
- 3 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg, orange juice, and orange zest.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture.
- Fold in cranberries and walnuts, if using.
- Drop rounded spoonfuls of dough onto baking sheets, spacing them apart.
- Bake 12–14 minutes or until edges are lightly golden.
- Let cool on baking sheet before transferring to wire racks.
- If desired, drizzle with glaze made from powdered sugar, orange juice, and zest.
Notes
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Chill dough for 30 minutes if it’s too soft or spreading too much.
-
Swap lemon for orange to create lemon cranberry cookies.
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Add-ins: White chocolate chips or a dash of cinnamon for flavor variety.
-
Use dried cranberries if fresh are unavailable—just rehydrate them for better texture.
