Introduction
The Cranberry Orange Cookie is a truly delightful treat, perfectly balancing the sweetness of butter cookies with the vibrant tartness of cranberries and the bright, fragrant aroma of fresh orange zest. Often associated with the cozy warmth of the holiday season, these cookies are a refreshing departure from traditional chocolate chip recipes, offering a sophisticated flavor profile that appeals to all ages. This recipe yields a soft, slightly chewy cookie with crisp edges, making it an instant classic in any home baker’s repertoire.
Ingredients
- 2 1/4 cups (280g) All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup (225g) Unsalted Butter, softened
- 3/4 cup (150g) Granulated Sugar
- 1/2 cup (110g) Packed Light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- Zest of 1 large Orange
- 1 tablespoon Fresh Orange Juice
- 1 cup (120g) Fresh or Dried Cranberries (if using dried, soak briefly in hot water and drain)
Step-by-step Preparation
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. (Tip: Spoon the flour into the measuring cup and level it off to ensure accurate measurements, avoiding dense cookies.)
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides of the bowl.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange juice. Mix until just combined. (Tip: Incorporating the zest directly into the wet ingredients helps release its essential oils, maximizing the flavor.)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix.
- Gently fold in the cranberries using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Assuming 24 cookies per batch, each cookie contains approximately 130–150 calories. Cranberries are an excellent source of antioxidants, particularly polyphenols, which support cardiovascular health. The inclusion of fresh orange zest and juice also provides a boost of Vitamin C, making these a slightly healthier indulgence compared to plain sugar cookies.
Storage
Store cooled Cranberry Orange Cookies in an airtight container at room temperature for up to 5 days. For longer storage, the raw cookie dough can be frozen. Scoop the dough balls onto a baking sheet, freeze until solid, and then transfer the frozen balls to a freezer-safe bag. Frozen dough can be kept for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the baking time.
Conclusion
These Cranberry Orange Cookies are perfect served alongside a hot cup of black tea or a creamy latte. For an extra touch of elegance, consider drizzling them with a simple orange glaze (made from powdered sugar mixed with a few teaspoons of orange juice). If you wish to vary the recipe, white chocolate chips are a fantastic addition, melting beautifully into the dough and complementing the tart cranberries wonderfully.