Introduction

These Christmas Cranberry Orange Cookies are a delightful blend of sweet and tangy flavors perfect for the holiday season. Soft, chewy, and bursting with dried cranberries and fresh orange zest, they make an irresistible festive treat.

Six round cookies with a golden-brown base are arranged on a black cooling rack. Each cookie has embedded red cranberries and is topped with light white icing drizzled in thick lines across the center. The cooling rack sits on a light gray cloth with a white marbled textured surface underneath. Scattered fresh cranberries add pops of deep red around the rack. The photo has soft natural lighting, showing the cookies' texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
2 tablespoons (30ml) fresh orange juice
1 tablespoon finely grated orange zest (about 1 large orange)
2 ½ cups (300g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (120g) dried cranberries, chopped
Optional: ½ cup (85g) white chocolate chips
Optional: ½ cup (60g) chopped pecans or walnuts
Optional: Simple orange glaze for drizzling after baking

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
Step 3: Add the egg to the butter and sugar mixture, beating until combined. Then mix in the fresh orange juice and orange zest evenly.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in the chopped dried cranberries along with optional white chocolate chips or nuts if using.
Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake the cookies for 10 to 12 minutes, until the edges are lightly golden but the centers remain soft.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Drizzle with a simple orange glaze if desired before serving.

Tips & Variations

Use fresh orange zest and juice for the brightest citrus flavor. Bottled juice lacks the same freshness.
For a crunchier texture, add chopped pecans or walnuts to the dough.
White chocolate chips add a sweet balance to the tart cranberries—feel free to mix or omit based on your preference.
Drizzle with a simple glaze made from powdered sugar and orange juice for an elegant finish and extra citrus punch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a warm oven for a few minutes to regain softness if desired.

How to Serve

Six round cookies on a black cooling rack over a gray cloth, each cookie golden brown with whole red cranberries baked inside, topped with a smooth white glaze drizzled in stripes and sprinkled with fine white sugar crystals, all set on a white marbled surface with a small white bowl of red cranberries slightly out of focus in the background; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute dried cranberries with another dried fruit?

Yes, dried cherries, raisins, or chopped dried apricots work well and add their own unique flavor to the cookies.

Is it necessary to use fresh orange juice and zest?

Fresh orange juice and zest provide the best flavor and aroma. While bottled juice can be used in a pinch, the cookies will taste less vibrant.