Cranberry Orange Cookies
Delightful cookies that blend tart cranberries and zesty oranges, with a crispy edge and chewy center, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it’s at room temperature.
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 zest of orange Freshly grated for best flavor.
Mix-Ins
- 1 cup dried cranberries
- 3/4 cup chopped walnuts or pecans Optional.
For Glaze
- 1 cup powdered sugar
- 2-3 tablespoons orange juice Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a larger bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the egg, vanilla extract, and orange zest to the butter mixture. Mix well until everything is combined.
Mixing
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and nuts, if using, until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, about two inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Glazing
- For the glaze, mix the powdered sugar with enough orange juice to achieve a smooth consistency. Drizzle over the cooled cookies.
Notes
Ensure your butter is at room temperature for easier blending. Add more orange zest for an intense flavor. Allow cookies to cool completely before glazing.