Introduction
Oh, the holidays! Do you remember the feeling of walking into a kitchen filled with the warm, inviting aroma of freshly baked cookies? That memory alone can bring a smile to my face, and I’m guessing it does for you too! This year, I’m so excited to share a recipe that captures that exact feeling: Cranberry Orange Christmas Cookies. They’re so wonderfully simple, come together in a flash, and taste like pure Christmas magic. Get ready to make some new, delicious holiday traditions!
Why You’ll Love This Recipe
- Fast: From mixing bowl to cookie jar in under an hour – perfect for those busy holiday schedules!
- Easy: No fancy techniques required. If you can mix and stir, you can make these cookies!
- Giftable: Package them up in cute tins or bags, and you’ve got the most thoughtful homemade gift.
- Crowd-pleasing: The sweet-tart flavor combination is a winner with everyone, from little elves to Santa himself.
Ingredients
Let’s gather our goodies. Don’t worry, it’s all pretty standard kitchen stuff, with a few festive additions!
- 1 cup (2 sticks) butter, softened: Make sure this is nice and soft, like a little pillow. It’s crucial for that creamy cookie base.
- 1 cup granulated sugar: Our sweet foundation.
- 1 egg: This helps bind everything together beautifully.
- 1 1/2 teaspoons orange zest: This is where the magic happens! Zest from about one large orange will do the trick. It adds that bright, festive citrus punch.
- 2 1/2 cups all-purpose flour: The trusty workhorse of our cookie dough.
- 1/2 teaspoon baking soda: For a little lift and tenderness.
- 1/2 teaspoon salt: Balances out the sweetness and makes all the other flavors pop.
- 2 cups dried cranberries: These little ruby gems bring that delightful tartness and festive color.
- 1 1/2 cups powdered sugar: For our dreamy, sweet glaze.
- 5 tablespoons orange juice: The liquid magic to turn powdered sugar into a smooth, drizzly glaze. Freshly squeezed is always best if you have it!
How to Make It
Alright, let’s get our hands a little floury and make some holiday cheer!
- Preheat your oven: First things first, get that oven fired up to 350°F (175°C). While it’s warming up, you can prep your baking sheets by lining them with parchment paper (it makes cleanup a breeze!).
- Cream the butter and sugar: In a large bowl, beat your softened butter and granulated sugar together until they’re nice and fluffy. It should look pale and airy, almost like whipped cream. This step is key for a tender cookie!
- Add the wet ingredients: Now, beat in your egg and that fragrant orange zest. Give it a good mix until everything is well combined and smells wonderfully citrusy.
- Whisk the dry ingredients: In a separate medium bowl, whisk together your flour, baking soda, and salt. This ensures the leavening and salt are evenly distributed, so you don’t get any surprising salty bites!
- Combine wet and dry: Gradually add the dry ingredients to your wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix here – overmixing can lead to tough cookies. We just want it to come together!
- Stir in the cranberries: Gently fold in those beautiful dried cranberries. They’ll add pops of color and chewy texture to every bite.
- Scoop the dough: Drop rounded tablespoons of dough onto your prepared baking sheets. I like to use a cookie scoop for nice, even cookies, but two spoons work just fine too! Leave a little space between them as they’ll spread slightly.
- Bake until golden: Pop them into your preheated oven for 10-12 minutes. You’re looking for edges that are just lightly golden. They might look a little soft in the center, but they’ll continue to set up as they cool.
- Cool them down: Let the cookies hang out on the baking sheets for a few minutes – this helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here, especially before glazing!
- Whip up the glaze: While your cookies are cooling, whisk together the powdered sugar and orange juice in a small bowl. Keep whisking until it’s smooth and has a nice drizzling consistency. If it’s too thick, add a tiny splash more orange juice; if it’s too thin, add a bit more powdered sugar.
- Glaze ’em up: Once your cookies are completely cool (this is important, or the glaze will melt right off!), drizzle that delicious orange glaze over them. You can use a spoon, a piping bag with a small tip, or even just a fork.
Substitutions & Additions
Want to give these cookies a little extra sparkle or a different flavor twist? I love experimenting!
- For a nuttier crunch: Fold in about 1/2 cup of chopped pecans or walnuts along with the cranberries.
- Swap the fruit: Dried cherries would be a lovely alternative to cranberries for a different sweet-tart profile.
- Spice it up: Add 1/4 teaspoon of cinnamon or a pinch of ground nutmeg to the dry ingredients for a warmer spice note.
- Glaze variations: Instead of orange juice, you could use lemon juice for a brighter citrus, or even a splash of milk for a simpler sweet glaze. A few drops of red or green food coloring in the glaze can make them extra festive!
- Citrus swap: If you don’t have oranges, lemon zest and juice will also make a delightful cookie!
Tips for Success
A few little tricks to ensure your cookies are perfect every time!
- Softened Butter is Key: Make sure your butter is truly softened, not melted. If it’s too hard, it won’t cream properly, and your cookies might be dense. If it’s melted, they’ll spread too much.
- Don’t Overmix the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, leading to tougher cookies.
- Cool Completely Before Glazing: I know it’s tempting to glaze them right away, but trust me on this one! Warm cookies will melt the glaze. Let them cool fully on a wire rack.
- Prep Ahead: You can make the cookie dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 15-20 minutes to make it scoopable again. You can also bake the cookies and store them in an airtight container for up to 3 days before glazing.
- Zesting Tip: Use a fine grater or a zester for the orange zest. Avoid zesting the white pith, as it can be bitter.
How to Store It
These Cranberry Orange Christmas Cookies are best enjoyed fresh, but they do store well for a few days. Once completely cooled and glazed, store them in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Just let them thaw at room temperature before enjoying.
FAQs
- Can I make these cookies ahead of time? Absolutely! You can bake them a day or two in advance and store them in an airtight container. Glaze them just before serving or the day you plan to gift them.
- Why are my cookies spreading too much? This is usually due to butter that’s too soft or melted, or an oven temperature that’s too low. Make sure your butter is just softened and your oven is preheated correctly.
- How long do these cookies stay fresh? Properly stored in an airtight container at room temperature, they should stay fresh and delicious for about 3-4 days.
- Can I use fresh cranberries? While delicious in pies and sauces, fresh cranberries are quite tart and firm and wouldn’t work well in this cookie recipe without significant adjustments. Dried cranberries provide the perfect chewy texture and balanced flavor.
Cranberry Orange Christmas Cookies
A simple and festive holiday cookie recipe featuring the classic combination of cranberries and orange, perfect for gifting and sharing.
Equipment
- Oven Preheat to 350°F (175°C)
- Baking sheets Lined with parchment paper
- Large bowl
- Medium bowl
- Wire rack
- Small bowl
- Spatula
- Cookie scoop Optional, but recommended
- Fine grater or zester
Ingredients
Cookie Dough
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 1.5 teaspoons orange zest from about one large orange
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups dried cranberries
Glaze
- 1.5 cups powdered sugar
- 5 tablespoons orange juice freshly squeezed is best
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat softened butter and granulated sugar until fluffy.1 cup butter
- Beat in the egg and orange zest until well combined.1 cup butter
- In a separate bowl, whisk together flour, baking soda, and salt.1 cup butter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 cup butter
- Gently fold in the dried cranberries.1 cup butter
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- While cookies cool, whisk together powdered sugar and orange juice in a small bowl until smooth and drizzly. Adjust consistency as needed.1 cup butter
- Once cookies are completely cool, drizzle with the orange glaze.1 cup butter
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully.