Cranberry Orange Cookies
A delightful blend of sweet and tart, these cookies combine the bright flavors of cranberry and orange, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Softened to a creamy consistency for perfect texture.
- 1 cup granulated sugar Provides sweetness to balance the tart cranberries and bright orange.
- 1 large egg Acts as a binding agent and adds richness.
- 2 tablespoons fresh orange juice Infuses the dough with a refreshing citrus tang.
- 1 tablespoon finely grated orange zest Amplifies the aroma and flavor profile.
Dry Ingredients
- 2.5 cups all-purpose flour Gives cookies a tender and slightly chewy texture.
- 0.5 teaspoon baking powder Helps cookies rise.
- 0.5 teaspoon baking soda Contributes to the cookies’ lightness.
- 0.25 teaspoon salt Enhances the flavors.
Add-ins
- 1 cup dried cranberries, chopped Adds pops of tartness.
- 0.5 cup white chocolate chips (optional) Creates a sweet contrast to cranberries.
- 0.5 cup chopped pecans or walnuts (optional) Adds a crunchy texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Add the egg, orange juice, and orange zest, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped cranberries and any optional white chocolate chips or nuts.
- Using a cookie scoop or your hands, scoop the dough into balls and place them on the baking sheets, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes or until edges are lightly golden and centers remain soft.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For an extra touch, drizzle cooled cookies with a glaze made of powdered sugar and orange juice.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Chilling the dough may help with spreading.