Cranberry Orange Cookies are a sweet treat that brings a burst of flavor in every bite. They mix tangy cranberries with zesty orange, making them bright and cheerful!
Every time I bake these cookies, my whole house smells amazing. They’re soft and chewy, perfect for sharing or keeping all to yourself. Who can resist a cookie with a fruity twist? 🍊❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies and provides structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I’ve used it before, and the results were still delicious!
Unsalted Butter: Using softened butter gives the cookies a nice texture. If you need a dairy-free option, coconut oil or a vegan butter substitute works fine. Just be aware that the flavor might change slightly.
Dried Cranberries: They add that sweet-tart burst. You can swap them for raisins or chocolate chips if you prefer, but adjust the sugar if using sweetened dried fruit.
White Chocolate Chips: These are optional, but they add a lovely sweetness. If you’re not a fan, feel free to leave them out or substitute with dark chocolate for a richer flavor.
Orange Zest & Juice: The zest really enhances the flavor. If you don’t have fresh oranges, bottled orange juice can work, but zest offers a more potent aroma.
How Do I Get My Cookies to Be Soft and Chewy?
To achieve those perfect soft and chewy cookies, follow these tips closely:
- Don’t overmix: When combining wet and dry ingredients, mix just until you see no flour. Overmixing can lead to tougher cookies.
- Chill the dough: If time allows, let your dough chill in the fridge for about 30 minutes. This helps prevent spreading and adds to the texture.
- Underbake slightly: Take the cookies out when they’re just slightly undercooked in the center. They’ll continue baking on the hot baking sheet.
By following these techniques, you’ll enjoy cookies that are melt-in-your-mouth good!
Cranberry Orange Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 large orange (about 1 tablespoon)
- 1 tablespoon fresh orange juice
- 1 1/4 cups dried cranberries (sweetened or unsweetened)
- 1/2 cup white chocolate chips (optional, for extra sweetness)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
Time Needed:
This delightful recipe takes about 15 minutes to prep and 10-12 minutes to bake. Adding a few extra minutes for cooling and glazing, you’ll have warm, fresh cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, mix the all-purpose flour, baking powder, baking soda, and salt together until well combined. This will help your cookies rise and have the right texture.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step makes your cookies nice and soft!
4. Add the Wet Ingredients:
Beat in the egg, vanilla extract, orange zest, and fresh orange juice until everything is well mixed. You’ll love that citrusy aroma!
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—this keeps your cookies soft.
6. Fold in the Extras:
Gently fold in the dried cranberries and, if you’d like, the white chocolate chips. These add a wonderful touch of sweetness to balance the tart cranberries.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. They might look a bit underdone, but they’ll firm up as they cool!
9. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them set up perfectly!
10. (Optional) Make the Glaze:
While the cookies are cooling, whisk together the powdered sugar and orange juice in a small bowl until smooth. This glaze adds a sweet orange finish!
11. Drizzle and Serve:
If you’re using the glaze, drizzle it over the cooled cookies with a spoon or a piping bag. Allow the glaze to set before serving, and enjoy your delicious treats!
Enjoy these tender, chewy cookies bursting with tart cranberries and citrusy orange flavor! Perfect for sharing with friends or enjoying at home.
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries can be used, but keep in mind they are more tart. If you opt for fresh, you may want to add a bit more sugar to balance the tartness. You might also consider lightly cooking them with some sugar before incorporating them into the dough.
Can I Make This Recipe Vegan?
Absolutely! Substitute the butter with a vegan butter or coconut oil, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This swap will help maintain the texture of the cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Other Ingredients?
Yes, feel free to get creative! You can add nuts like chopped walnuts or pecans, or switch out the white chocolate chips for dark chocolate or butterscotch chips to customize the flavor to your liking.
