Orange Cranberry Cookies
Bright orange and tangy cranberries pair up in these vibrant Orange Cranberry Cookies - the perfect festive cookie recipe.
Servings 36 cookies
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- orange zest from one large orange
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange juice
- 1 ½ cups whole fresh cranberries chopped
For the Glaze:
- 3 tablespoons orange juice
- 1 ½ cups powdered sugar
US Customary - Metric
Instructions
For the Cookies:
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- In a large bowl with an electric mixer, cream the butter on medium-high speed for 2-3 minutes.
- In a medium bowl, combine sugars and orange zest, mixing with your fingertips or a whisk until incorporated. Add the sugar mixture to the butter and beat for an additional 2-3 minutes; the mixture will become light and fluffy.
- Beat in the egg, vanilla and orange juice and mix until combined.
- Add the dry ingredients slowly, in increments, mixing well after each addition.
- Carefully fold in the fresh, chopped cranberries by hand.
- Cover and refrigerate dough for 1 hour.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Using a medium cookie scoop, (about 1 1/2 tablespoons) drop dough onto prepared cookie sheets at least two inches apart.
- Bake for 12 to 14 minutes. Allow cookies to cool on the pan for about 3 minutes before removing them to a wire rack to cool completely.
For the Glaze:
- Once the cookies have cooled, prepare the glaze. In a small bowl, whisk together the orange juice and confectioners' sugar until smooth.
- Spread or drizzle the glaze over the tops of cooled cookies. Let stand until set.
- If you prefer a thicker glaze, add in a little more confectioners’ sugar until you reach the desired consistency.