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Cranberry Orange Cookies

These cranberry orange cookies are nice to have during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 48 people
Calories 2470.4 kcal

Equipment

  • 1 Electric Stand Mixer or a hand mixer for creaming
  • 2 Mixing Bowls one large for dough, one medium for dry ingredients, one small for glaze
  • 1 Grater/Zester for orange zest
  • 2 Baking Sheets ungreased cookie sheets
  • 1 Wire Cooling Racks for cooling cookies and setting glaze

Ingredients
  

Main

  • 1 cup unsalted butter softened
  • 1 cup white sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chopped cranberries
  • ½ cup chopped walnuts Optional
  • 1 ½ cups confectioners' sugar
  • 3 tablespoons orange juice
  • ½ teaspoon grated orange zest

Instructions
 

  • Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
  • Make the cookies: Cream butter, white sugar, and brown sugar in a mixing bowl until smooth. Beat in egg until well blended. Mix in orange juice and zest. Dotdash Meredith Food Studios
  • Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into the butter mixture until combined. Mix in cranberries and walnuts until evenly distributed. Dotdash Meredith Food Studios
  • Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Dotdash Meredith Food Studios
  • Bake in the preheated oven, switching racks halfway through, until edges are golden, 12 to 14 minutes. Transfer cookies to wire racks to cool completely. Dotdash Meredith Food Studios
  • Meanwhile, make the glaze: Mix together confectioners' sugar, orange juice, and zest in a small bowl until smooth. Dotdash Meredith Food Studios
  • Spread glaze over the tops of the cooled cookies; let stand until set. Dotdash Meredith Food Studios

Notes

Achieving perfectly softened butter is key for a light, airy cookie texture; aim for room temperature without melting. When zesting the orange, ensure you only get the vibrant orange skin and avoid the bitter white pith. For the cranberries, using fresh or frozen (not dried, unless rehydrated) will provide the best tart burst. Toasting the walnuts lightly before adding them will deepen their flavor significantly. For the glaze, its consistency is crucial – adjust with a few drops more orange juice or a pinch more confectioners' sugar to achieve a smooth, pourable but not runny texture. Always glaze cookies only when they are completely cool to prevent melting and ensure a neat finish. Avoid overbaking; the edges should be just golden. Rotating your cookie sheets halfway through baking ensures even color and doneness.