Soft, buttery Orange Cranberry Cookies with fresh cranberries, bright orange zest, and a sweet glaze—perfect for any day you need a little treat.
Do you ever smell something and bam—you’re transported back to a moment you didn’t even realize was so precious? That’s exactly what these Orange Cranberry Cookies do for me. They remind me of a winter afternoon when I was a kid, and my mom and I baked cookies while a snowstorm swirled outside. Except, full honesty here, those cookies were nothing like this recipe. Hers were simple sugar cookies with sprinkles.
These cookies? They came from one of those “let’s see what’s in the fridge” experiments I’ve grown weirdly fond of as an adult. It started with a bag of cranberries I forgot I bought and an orange that was on the edge of “use it or lose it.” I thought, why not? The zest, the juice, the cranberries—it all came together in this cookie dough that looked so promising. And let me tell you, when they were baking, my kitchen smelled like some high-end bakery. My husband said, “If these taste half as good as they smell, we’re never buying store-bought cookies again.”
Not to brag, but… he wasn’t wrong.
Why You’ll Love This Orange Cranberry Cookies Recipe?
I could go on forever about these cookies, but let me hit you with the highlights:
First, there’s the flavor explosion. The orange zest and fresh cranberries are a match made in cookie heaven—like tart and sweet besties throwing a party. The texture? Oh, they’re soft and buttery with just the right amount of chewiness to make you reach for another (and another). And the glaze? That sweet, citrusy drizzle takes them from great to legendary.
Oh, and did I mention they’re surprisingly easy to make? You don’t need any fancy equipment, just a little patience while the dough chills. Seriously, these cookies feel fancy but are secretly low-maintenance, which, let’s be honest, is the dream.
Ingredient Notes:
Let’s break down what makes these Orange Cranberry Cookies so special. Each ingredient plays its part, and together? Magic.
- All-Purpose Flour: This is your cookie’s backbone. Make sure you don’t pack the measuring cup—scoop and level, my friend.
- Orange Zest & Juice: This is where the magic begins. Fresh zest is like sunshine in a jar, and the juice keeps the cookies moist and bright.
- Fresh Cranberries: These little gems bring the tartness. Chop them small so every bite has that burst of flavor.
- Unsalted Butter: Room temp butter is key here—don’t cheat and microwave it. Trust me, it’s worth waiting for.
- Sugars (Brown & White): The combo gives the perfect balance of sweetness and a hint of caramel.
- Powdered Sugar (for the glaze): Because no good cookie goes ungarnished, right?
Pro Tip: Don’t skip chilling the dough! It helps the cookies hold their shape and makes the flavors pop. Plus, it gives you a chance to clean up the flour explosion you made earlier (or is that just me?).
How To Make Orange Cranberry Cookies?
Here’s the deal—these cookies aren’t hard to make, but they’ll make you feel like a pro baker. Let me walk you through it.
Step 1: Dry ingredients, assemble!
Mix your flour, baking soda, and salt. It’s the foundation, and like with houses, you don’t mess around with that.
Step 2: Butter + sugar = happiness.
Cream the butter with the sugars and orange zest. When it’s light and fluffy, you’re on the right track. And that smell? So good.
Step 3: Wet ingredients party.
Add your egg, vanilla, and orange juice. It’s gonna look a little like a science experiment, but don’t worry—it all comes together.
Step 4: The grand mix.
Slowly add your dry ingredients into the wet mixture. Go slow, or you’ll end up in a cloud of flour. Been there, done that.
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Step 5: Cranberry time!
Fold in the chopped cranberries. It’s like adding little jewels to your dough.
Step 6: Chill out.
Cover the dough and pop it in the fridge for at least an hour. I know, waiting is hard, but this step is key.
Step 7: Bake your heart out.
Scoop the dough onto lined baking sheets and bake at 375°F for about 12 minutes. Your kitchen will smell like a dream.
Step 8: Glaze it up.
Mix powdered sugar and orange juice, then drizzle that goodness over the cooled cookies. Fancy, right?
Storage Options:
If by some miracle you have leftovers (I never do), here’s how to keep them fresh. Store them in an airtight container at room temp for 4–5 days. Want to keep them longer? Freeze the unglazed cookies for up to 3 months. When you’re ready to enjoy, thaw, glaze, and devour.
Variations and Substitutions:
Feeling creative? Here’s how you can switch things up:
- No fresh cranberries? Use dried ones soaked in a little orange juice. They’re chewy and still delicious.
- Add some crunch. Chopped pecans or walnuts make these cookies even better.
- Spices for the win. A pinch of cinnamon or nutmeg adds a cozy vibe.
- Gluten-free option. Use your favorite gluten-free flour blend—these cookies are super forgiving.
What to Serve with Orange Cranberry Cookies?
These cookies are amazing on their own, but let’s level up:
- Tea or coffee. A warm drink brings out the citrus flavors.
- Vanilla ice cream. Sandwich a scoop between two cookies for a next-level treat.
- Hot cocoa. Perfect for a cozy night in.
Frequently Asked Questions:
Can I freeze the dough instead of the baked cookies?
Totally! Scoop the dough onto a tray, freeze, then transfer to a freezer bag. Bake straight from frozen—just add a minute or two.
Is fresh orange juice necessary?
Fresh is best, but bottled works in a pinch. Just don’t skip the zest—it’s non-negotiable.
Why do I need to chill the dough?
Chilling helps the cookies hold their shape and amps up the flavor. Skipping this step is like skipping dessert—it’s just wrong.
So, are you ready to bake these Orange Cranberry Cookies? Let me know how they turn out—I can’t wait to hear all about your cookie adventures!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Orange Cranberry Cookies
Ingredients
Cookies:
- 2 ½ c all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 c unsalted butter at room temperature
- 1 c granulated sugar
- ½ c packed light brown sugar
- Zest from one large orange
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp orange juice
- 1 ½ c chopped whole fresh cranberries
Glaze:
- 3 tbsp orange juice
- 1 ½ c powdered sugar
Instructions
Let's make some cookie dough:
- Start by combining 2 ½ cups of all-purpose flour, ½ teaspoon of baking soda and ½ teaspoon of salt in a bowl. Set this mixture aside for now.
- In a bowl take 1 cup of butter at room temperature and use an electric mixer on medium-high speed to beat it for about 2 to 3 minutes until it becomes creamy.
- In another bowl mix together 1 cup of granulated sugar, ½ cup of brown sugar and the zest, from a large orange until well combined.
- Add the sugar zest mixture to the butter. Continue to beat for another 2 to 3 minutes until it becomes light and fluffy. Then add in one egg, 1 teaspoon of vanilla extract and 2 tablespoons of orange juice. Mix everything well.
- Gradually incorporate the ingredients (the flour mixture from Step 1) into the mixture while mixing thoroughly after each addition.
- Gently fold in around 1 ½ cups of chopped cranberries into the dough.
- Cover the dough with a lid or plastic wrap. Let it chill in the refrigerator for one hour.
Now let's move on to baking:
- Preheat your oven to a temperature of 375°F (190°C). Line your baking sheets with parchment paper.
- Using a cookie scoop or spoon drop portions of cookie dough onto the prepared sheets while leaving at least two inches between each portion for spreading during baking.
- Bake in the preheated oven, for around 12 to 14 minutes until they turn brown.
- Let the cookies cool on the pan for 3 minutes before moving them to a wire rack, for cooling.
For the glaze:
- Combine 3 tablespoons of orange juice and 1 ½ cups of sugar in a bowl whisking until it becomes smooth.
- Spread or drizzle the glaze onto the cooled cookies. Allow it to set before serving.
- Enjoy these delightful homemade Orange Cranberry Cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
