Cranberry Orange Cookies
These Cranberry Orange Cookies combine the tartness of cranberries with the bright flavor of orange zest, creating a scrumptious treat that's perfect for any occasion.
Ingredients
For the Cookie Dough
- 3/4 cup butter (softened) ensure it is softened but not melted
- 1/2 cup white sugar
- 1 cup packed brown sugar
- 1 piece egg
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1/2 cup chopped pecans (optional) can be omitted for nut-free version
For the Glaze
- 1 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners' sugar
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, use an electric mixer to combine the softened butter with both white and brown sugars until smooth and creamy.
- Add the egg and vanilla extract, beating until well combined.
- Incorporate the grated orange zest and orange juice into the mixture.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently to avoid over-mixing.
- Fold in the dried cranberries and chopped pecans.
Baking
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, leaving space between each mound.
- Bake for 8 to 10 minutes, or until the edges turn golden brown.
- Let cookies cool on the cookie sheets for a few minutes before transferring to wire racks.
Glazing
- In a small bowl, mix the confectioners' sugar, grated orange zest, and orange juice until smooth.
- Drizzle the glaze over cooled cookies and allow it to set.
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Notes
Store cookies in an airtight container for maximum freshness. Can be frozen for up to three months.