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.
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.