These Cranberry Orange Cookies are the perfect Christmas cookie! Chewy cookies chock full of fresh cranberries and zesty orange, topped with a brightly flavored, homemade orange glaze.
Christmas was made for cookies, and I was made to bake them! This was a new cookie I had never made before, so I wasn’t sure how they would turn out. But with fresh cranberries and zesty orange, I knew the flavor combination would work. Add in the homemade glaze and boy do we ever have a winner. These cranberry orange cookies will definitely be added into my holiday cookie rotation, I can tell you that.
Why You Should Make Cranberry Orange Cookies
- Easy To Make
- Simple Ingredient List
- Perfect Holiday Cookie
- Fresh & Bright Flavor Combination
- Complete With Homemade Glaze
Are these cookies delicious? Yes. Are they freezable? Yes. Are they perfect for the Holidays? Also yes. There are so many reasons why these cranberry orange cookies work, I could go on about them until next Christmas! And that glaze? Wow! If you’re looking for a chewy cookie with bright, fresh flavors, you’ve come to the right place.
Ingredient Notes
Cookies
- Butter – I used unsalted to control the sodium, just make sure it’s at room temperature!
- Flour – All purpose works best.
- Sugar – Regular granulated sugar does the trick.
- Egg – I always use large eggs when I’m baking. This is going to help bind all of our ingredients together.
- Cranberries – I used chopped, frozen cranberries, but dried will work. See “FAQs & Expert Tips” for more info.
- Orange – You’ll want fresh oranges because we are going to be using both the orange zest and orange juice. Fresh is always best!
- Vanilla Extract – Without vanilla our cookies will taste a little flat.
- Baking Soda – This is going to act as our leavener.
- Salt – Salt is important to balance the flavors of our cookies, don’t skip it!
Glaze
- Icing Sugar – This is the same as confectioners sugar. This is going to give us a nice sweet flavor and smooth texture to the glaze.
- Orange Juice – Freshly squeezed.
How To Make Cranberry Orange Cookies
- Prep: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Mix Wet Ingredients: In the bowl of your mixer, add the butter and sugar and mix on medium speed for 2 minutes. Add the egg, orange zest, vanilla and orange juice and mix for 1 more minute until well combined. Scrape down the sides of the bowl.
- Add Dry Ingredients: Add the flour, baking soda and salt to the mixer and mix on low until just combined. Fold in the chopped cranberries.
- Form Cookies: Using a medium cookie scoop, scoop out cookie balls and place them on the prepared baking sheet.
- Bake: Transfer the baking sheet to the preheated oven and bake for 9 to 11 minutes, or until the edges of the cookies are slightly golden. Do not over-bake.
- Cool: Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
- Make Glaze & Set: Whisk together the icing sugar and orange juice in a medium size bowl. Using a teaspoon, drizzle glaze over each cookie. Allow the glaze to set before serving.
FAQs & Expert Tips
FAQs
Fresh or frozen cranberries are usually in abundance at the grocery store around the holidays, but if you can’t seem to find them or just don’t have the time to make it there, you’ve got options. Dried cranberries or “craisins” can be used, but keep in mind the cookies will not have the same flavor and texture. I prefer the fresh or frozen cranberries because of the burst of flavor they give when you bite into the cookie, it’s the best!
In my opinion, these cookies are perfect just as they are, but if you have some ingredients you’re itching to toss in, I won’t stop you! Here’s some tasty recommendations: Any other dried fruit, nuts such as walnuts, pecans, pistachios, almonds or macadamia, or throw in some chocolate!
Tips
- If you want to skip the glaze, be my guest! I like the sweetness it adds to the cookie. It really compliments the flavors.
- Fresh or frozen cranberries and fresh oranges are a must in my opinion!
- Do not ever grease your cookie sheets. I always line them with parchment paper or a silpat and this way there’s no cleaning required afterwards.
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to bake once you take them out of the oven.
- Use a medium cookie scoop to form your cookies perfectly.
Storing
Store leftovers cookies in an airtight container, in the fridge for up to a week. If you have any leftover glaze, it can be stored in an airtight container in the fridge for up to a week as well.
Freezing
Yes these can be frozen, but the question is.. will you have any left to freeze? To freeze them, store them in an airtight container for up to a month.
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Cranberry Orange Cookies
Ingredients
Cookies
- 1 cup butter unsalted, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 2 tbsp orange juice freshly squeezed
- 2 ¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 cups fresh cranberries or frozen, chopped
Glaze
- 1 cups icing sugar
- 2 tbsp orange juice freshly squeezed
Instructions
- Prep: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Mix Wet Ingredients: In the bowl of your mixer, add the butter and sugar and mix on medium speed for 2 minutes. Add the egg, orange zest, vanilla and orange juice and mix for 1 more minute until well combined. Scrape down the sides of the bowl.
- Add Dry Ingredients: Add the flour, baking soda and salt to the mixer and mix on low until just combined. Fold in the chopped cranberries.
- Form Cookies: Using a medium cookie scoop, scoop out cookie balls and place them on the prepared baking sheet.
- Bake: Transfer the baking sheet to the preheated oven and bake for 9 to 11 minutes, or until the edges of the cookies are slightly golden. Do not over-bake.
- Cool: Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
- Make Glaze & Set: Whisk together the icing sugar and orange juice in a medium size bowl. Using a teaspoon, drizzle glaze over each cookie. Allow the glaze to set before serving.
Recipe Notes
- If you want to skip the glaze, be my guest! I like the sweetness it adds to the cookie. It really compliments the flavors.
- Fresh or frozen cranberries and fresh oranges are a must in my opinion!
- Do not ever grease your cookie sheets. I always line them with parchment paper or a silpat and this way there’s no cleaning required afterwards.
- Make sure you DO NOT over bake your cookies. Keep in mind that they will continue to bake once you take them out of the oven.
- Use a medium cookie scoop to form your cookies perfectly.
- Store leftovers cookies in an airtight container, in the fridge for up to a week. If you have any leftover glaze, it can be stored in an airtight container in the fridge for up to a week as well.
- To freeze them, store them in an airtight container for up to a month.
