These orange cranberry cookies are bursting with so much goodness! They have the perfect balance of sweet and tangy in every bite.
The process of making them was so much fun, too. Zesting those gorgeous oranges filled my kitchen with the most amazing aroma.
And folding in those beautiful ruby cranberries? Chef’s kiss!
They’re a true celebration of seasonal flavors. Whip up a batch to share with loved ones or gift to neighbors and coworkers.
Why You’ll Love These Orange Cranberry Cookies
Fun Flavors: These cookies combine the bright citrus notes of orange with the tart sweetness of cranberries. It’s a delightful flavor fusion.
Soft and Chewy: With a soft and chewy center, a crisp outer edge, and bursts of juicy cranberries, they have an amazing texture.
Crowd-Pleasing Presentation: These cookies are visually stunning. They’re perfect for holiday cookie exchanges or as a festive addition to any dessert table.
Easy Elegance: These cookies are bakery-worthy, but they’re easy to prepare at home.
Ingredients
- Fresh Orange Juice: It adds a bright citrus flavor and acidity to balance the sweetness. Use freshly squeezed juice for the best taste.
- Fresh Cranberries: They add festive color and tangy flavor. Roughly chop before adding to the dough.
- Unsalted Butter: Unsalted allows you to control the salt content in the recipe.
- Granulated Sugar: It sweetens the cookies and helps them spread and brown. Use regular white sugar, not powdered or brown sugar.
- Orange Zest: For an intense orange flavor and aroma. Use a microplane or zester, avoiding the bitter white pith.
- Large Egg Yolks: They bind the dough together and add richness. Yolks create a more tender and chewy texture than whole eggs.
- All-Purpose Flour: The main dry ingredient that provides structure.
- Cornstarch: A small amount helps make the cookies tender and soft.
- Baking Powder and Baking Soda: Leaveners to help the cookies rise and spread. Use both for the best texture and browning.
- Salt: It enhances all the flavors and balances the sweetness.
How to Make Orange Cranberry Cookies
Making these cookies is almost as much fun as eating them!
1. Beat the butter mixture. In a large bowl, beat the softened butter, sugar, and orange zest until light and fluffy, about 3 minutes.
2. Add the wet ingredients. Add the egg yolks and orange juice and mix until fully incorporated.
3. Whisk the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
4. Combine the dry and wet. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Do not overmix.
5. Fold in the cranberries. Gently fold in the chopped cranberries until evenly distributed.
6. Chill the dough. Chill the dough in the refrigerator for at least 1 hour or up to 3 days.
7. Preheat the oven. When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
8. Make the orange sugar. Make the orange sugar topping by rubbing the orange zest into the sugar with your fingers until fragrant.
9. Form dough balls. Scoop the chilled dough and roll into 1 1/2 tablespoon-sized balls. Roll each ball in the orange sugar to coat.
10. Bake the cookies. Place the dough balls 2 inches apart on prepared baking sheets. Bake for 11-13 minutes, until the edges are lightly browned.
11. Cool and serve. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Tips for the Best Orange Cranberry Cookies
Here are my best tips for the most delicious cookies.
- Fresh is best. Always use fresh cranberries and oranges. Fresh cranberries provide the best tartness and texture, while fresh orange zest and juice offer a vibrant citrus flavor.
- Don’t overmix! Mix the dry ingredients into the wet ingredients just until combined. Overmixing can lead to tough cookies.
- Watch the temp. Ensure butter, eggs, and other ingredients are at room temperature for better incorporation.
- Soften them up. A small amount of cornstarch helps create a softer, more tender cookie texture.
- Make them a little extra. Add white chocolate chips or drizzle melted white chocolate over the cooled cookies. You can also experiment with adding nuts like chopped walnuts or pecans for added texture.
How to Store
Here’s how to keep your cookies fresh.
To Store: Transfer cooled cookies to an air-tight container. Store at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
To Freeze: Allow cookies to cool completely before freezing. Place in an air-tight freezer-safe container or Ziploc bag, with parchment paper between layers, and freeze for up to 3 months.
More Cookie Recipes You’ll Love
Butter Pecan Cookies
Cake Mix Cookie Bars
Strawberry Cake Mix Cookies
Monster Cookies
Chocolate Mint Chip Cookies
Orange Cranberry Cookies
24
servings15
minutes13
minutes184
These zesty orange cranberry cookies are such a treat! They’re soft, chewy, and bursting with so much delicious flavor.
Ingredients
1 cup unsalted butter, softened
1 1/3 cups granulated sugar
1 tablespoon orange zest (from about 1 large orange)
2 large egg yolks
3 tablespoons fresh orange juice
2 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fresh cranberries, chopped
- Orange Sugar Topping
1/2 cup granulated sugar
2 teaspoons orange zest
Instructions
- In a large bowl, beat the softened butter, sugar, and orange zest until light and fluffy, about 3 minutes.
- Add the egg yolks and orange juice and mix until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Do not overmix.
- Gently fold in the chopped cranberries until evenly distributed.
- Chill the dough in the refrigerator for at least 1 hour or up to 3 days.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper.
- Make the orange sugar topping by rubbing the orange zest into the sugar with your fingers until fragrant.
- Scoop chilled dough and roll into 1 1/2 tablespoon sized balls. Roll each ball in the orange sugar to coat.
- Place dough balls 2 inches apart on prepared baking sheets. Bake for 11-13 minutes, until edges are lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Don’t overmix! Mix the dry ingredients into the wet ingredients just until combined. Overmixing can lead to tough cookies.
made these and they are delicious. I used the food processor to chop and did refrigerate over night, dough was very sticky but able to work with, possibly due to not just chopping cranberries. Delicious cookie.