Cranberry orange cookies are a sweet treat that burst with flavor! The chewy cranberries mix perfectly with the bright, zesty orange, making each bite refreshing and fun.
I love how these cookies brighten up my day—who knew a cookie could feel so cheerful? They’re perfect with a cup of tea or just when you’re in need of a pick-me-up!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for these cookies. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend. Just ensure it’s suitable for baking!
Butter: Unsalted butter gives great flavor and control over the saltiness. If you’re dairy-free, try using coconut oil or a plant-based butter alternative.
Granulated Sugar & Brown Sugar: The combination gives the cookies a nice texture. You can use coconut sugar or a sugar substitute if you’re watching your sugar intake.
Cranberries: Dried cranberries are perfect here! For a twist, you can substitute with dried cherries or raisins if you prefer. Both add a nice chew!
Orange Zest & Juice: Freshly grated orange zest adds amazing flavor. If you don’t have fresh oranges, bottled juice is okay, but it lacks the zest’s brightness.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
The secret to soft and chewy cookies lies in the baking time and the cooling process. Here’s how to get it just right:
- Don’t overmix the dough; this helps keep the cookies soft.
- Monitor the baking time closely. Remove them when they’re just lightly golden at the edges.
- Let them cool on the baking sheet for 5 minutes before moving them. This helps them set without becoming hard.
Enjoy your baking, and remember that every tiny detail counts when it comes to those delightful cookies!
Cranberry Orange Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon finely grated orange zest (from about 1 medium orange)
- 1 tablespoon fresh orange juice
- 1 1/2 cups dried cranberries
- 1/2 cup chopped candied orange peel (optional)
- 1 cup white chocolate chips or chopped white chocolate (optional)
For the Glaze:
- 3/4 cup powdered sugar
- 1 to 2 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 20 minutes for prep time and roughly 10-12 minutes for baking. You’ll want to let your cookies cool for about 5 minutes on the baking sheet and about 15 minutes on a wire rack. Altogether, you need about 50 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Then, line your baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup super easy!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside as you’ll add it to your wet ingredients later.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar together. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. This step is key for creating a great texture!
4. Add the Eggs and Flavorings:
Beat in the eggs one at a time. Then, add in the vanilla extract, orange zest, and fresh orange juice. Mix until everything is well combined and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is incorporated. Be careful not to overmix, as this can make the cookies tough!
6. Fold in the Goodies:
Gently fold in the dried cranberries, candied orange peel (if you’re using it), and white chocolate chips. This step adds a delightful bite of flavor!
7. Scoop the Dough onto Baking Sheets:
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Bake in your preheated oven for 10-12 minutes. You want them to be lightly golden around the edges but still soft in the center. They’ll set up nicely as they cool!
9. Cooling Time:
Once baked, let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Patience is key here—let them cool to enjoy the best flavor!
10. Make the Glaze:
For the glaze, whisk together the powdered sugar and 1 tablespoon of fresh orange juice until smooth. If it’s too thick, add a little more juice until you reach a drizzle consistency that you like.
11. Drizzle and Enjoy:
Once the cookies are completely cool, drizzle the orange glaze over the top of each cookie. Let the glaze set for a few minutes before diving in!
Enjoy these delightful chewy cookies that perfectly blend tart cranberries with bright orange zest and a hint of sweet white chocolate. They’re sure to be a favorite!
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries, but keep in mind that they are tart and may create a more substantial moisture content, so you might want to reduce the amount of orange juice slightly to maintain the cookie’s texture. Also, consider adding a bit more sugar to balance the tartness!
How to Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just wrap them individually and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months.
Can I Replace the White Chocolate Chips?
Absolutely! If you’re not a fan of white chocolate, you can substitute it with milk or dark chocolate chips, or leave it out altogether for a lighter cookie. You can also add nuts such as walnuts or pecans for added texture and flavor!
What If I Don’t Have Fresh Oranges?
If you don’t have fresh oranges, bottled orange juice can be used instead, but it’s best to still add some orange zest from a grocery store. This will help retain the bright flavor in your cookies. Just use around 2 teaspoons of juice for the recipe.