Cranberry Orange Cookies
These Cranberry Orange Cookies feature a delightful blend of sweet and tangy flavors, making them a perfect treat for any occasion.
Ingredients
Dough Ingredients
- 1 cup butter (at room temperature) Allows for better creaming
- 1.5 cup sugar For sweetness
- ½ teaspoon vanilla extract Extract for flavor
- 2 whole eggs Adds moisture and aids in structure
- 1 tablespoon fresh orange peel (zested) For brightness and flavor
- 3 cups all-purpose flour Base of the cookies
- ¼ teaspoon salt Enhances flavor
- ½ teaspoon baking powder For leavening
- 1 cup fresh cranberries Fresh or frozen, don't thaw
- ¼ cup sugar For sprinkling on top
Instructions
Preparation
- Cream together the room-temperature butter and sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add in vanilla, eggs, and one tablespoon of zested orange peel. Beat until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until incorporated. Be careful not to overmix.
- Gently fold in the fresh cranberries using a spatula.
Chilling Dough
- On a lightly floured surface, scoop out portions of the cookie dough and roll them into logs about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove one log from the refrigerator and slice into ½-inch thick rounds.
- Place rounds about 2 inches apart on the baking sheets and sprinkle a bit of sugar on top of each cookie.
- Bake in the preheated oven for about 12-15 minutes or until edges turn slightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks.
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Notes
Store cookies in an airtight container for up to a week. To freeze, lay cookies on a baking sheet in a single layer until solid before transferring to a resealable freezer bag. They can last up to three months in the freezer.