Cranberry Orange Cookies
Delightful cookies combining the tartness of fresh cranberries with the zesty flavor of orange, perfect for any gathering or simple dessert.
Ingredients
Main Ingredients
- 1 cup butter (at room temperature) Makes the cookies soft and chewy.
- 1.5 cups sugar Divided; 1.5 cups for the dough, 1/4 cup for sprinkling on top.
- 0.5 teaspoon vanilla extract Enhances flavor.
- 2 whole eggs Bind ingredients together.
- 1 tablespoon fresh orange peel (zested) Adds zest to the cookies.
- 3 cups all-purpose flour Provides structure.
- 0.25 teaspoon salt Balances sweetness.
- 0.5 teaspoon baking powder Leavening agent.
- 1 cup fresh cranberries Key ingredient for tartness.
- 0.25 cup sugar (for sprinkling) To add sweetness and texture.
- 1 tablespoon fresh orange peel (zested, for garnish) For garnish.
Instructions
Preparation
- Cream the room-temperature butter and 1.5 cups of sugar together until light and fluffy.
- Add vanilla extract, eggs, and 1 tablespoon of orange peel to the mixture and beat until fully combined.
- In a separate bowl, whisk together all-purpose flour, salt, and baking powder.
- Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined.
- Gently fold in the fresh cranberries with a spatula.
Chilling and Baking
- Scoop portions of dough and roll into logs, about 2 inches in diameter, then wrap in plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Slice dough logs into 0.5-inch thick rounds and place on baking sheets with 2 inches of space between each.
- Sprinkle the tops of the cookies with the remaining 1/4 cup of sugar.
- Bake for 12-15 minutes until the edges are golden. Allow to cool on the sheets for a few minutes before transferring to wire racks.
Notes
Serve warm with tea or coffee, at gatherings, or as gifts. Store in airtight containers for up to a week or freeze for up to three months.