Cranberry Orange Cookies
These cranberry orange cookies blend sweet and tart flavors in a soft, chewy texture, making them a delightful treat for any occasion.
Ingredients
Main Ingredients
- 3/4 cup butter (softened) Ensure butter is softened but not melted.
- 1/2 cup white sugar For sweetness.
- 1 cup packed brown sugar Adds moisture and flavor.
- 1 piece egg Binding ingredient.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 tablespoon grated orange zest Adds citrus flavor.
- 2 tablespoons orange juice For moisture and flavor.
- 2 1/2 cups all-purpose flour Main structure of the cookies.
- 1/2 teaspoon baking soda Leavening agent.
- 1/4 teaspoon baking powder Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
- 1 cup dried cranberries Provides tartness.
- 1/2 cup chopped pecans (optional) Adds crunch.
Glaze Ingredients
- 1 teaspoon grated orange zest For glaze.
- 3 tablespoons orange juice For glaze.
- 1 1/2 cups confectioners' sugar For glaze sweetness.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, cream together the softened butter, white sugar, and packed brown sugar until smooth and creamy.
- Beat in the egg and add the vanilla extract, mixing well.
- Add the grated orange zest and orange juice, combining thoroughly.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until fully combined.
- Fold in the dried cranberries and pecans (if using).
- Using a rounded tablespoon, drop cookie dough blobs onto ungreased cookie sheets.
Baking
- Bake for about 8 to 10 minutes until edges are golden brown and centers look set.
- Let cookies cool for a couple of minutes before transferring them to wire racks.
Glazing
- In a small bowl, mix together the confectioners' sugar, grated orange zest, and orange juice until smooth.
- Drizzle glaze over cooled cookies.
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Notes
Store cookies in an airtight container for up to a week, or freeze for up to three months. Consider chilling the dough before baking for thicker cookies.