Cranberry Orange Cookies
Delightful cookies bursting with tangy cranberry flavor and refreshing notes of orange, perfect for holiday festivities or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Think of that rich, creamy texture
- 1 cup granulated sugar For sweetness that balances beautifully
- 1 cup brown sugar, packed Adding a warm, caramel-like note
- 2 large eggs Binding it all together
- 1 teaspoon vanilla extract For a fragrant, comforting hint
- 2 tablespoons fresh orange juice Infusing moisture and brightness
Dry Ingredients
- 3 cups all-purpose flour The base of our cookie
- 1 teaspoon baking soda For that lovely rise
- 1/2 teaspoon salt To enhance the flavors
Mix-Ins
- 1 1/2 cups dried cranberries The star of the show!
- 1 cup chopped walnuts Optional, for added crunch and nuttiness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and fresh orange juice.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the dried cranberries and walnuts (if using) until they're evenly distributed.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
For added flavor, consider adding cinnamon or nutmeg to the dry ingredients. Drizzling a glaze made from powdered sugar and orange juice over the cookies after cooling adds sweetness. Store dough in the refrigerator for up to three days before baking.