Cranberry Orange Cookies
These Cranberry Orange Cookies are an easy and delightful holiday treat, perfect for a last-minute bake or as a thoughtful gift. The combination of bright citrus and sweet-tart cranberries creates a crowd-pleasing flavor.
Equipment
- Oven preheated to 350°F (175°C)
- Baking sheets lined with parchment paper
- Large bowl
- Medium-sized bowl
- Microplane for zesting
- Wire rack
- Airtight container for storage
- freezer-safe bag for freezing dough
Ingredients
Main ingredients
- 1 cup unsalted butter softened, almost like frosting consistency
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 zest of orange use a microplane for the best zest
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Beat in the large egg and vanilla extract until well combined and smooth.
- Stir in the zest of one orange.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the dried cranberries.
- Using a rounded tablespoon, drop mounds of dough onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container at room temperature for 3-4 days. Can be frozen for up to 3 months.