Cranberry Orange Cookies
Delicious cookies blending tart cranberries with bright orange zest for a refreshing treat, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup butter, at room temperature
- 1.5 cups sugar Divided; 1/4 cup for sprinkling
- ½ teaspoon vanilla extract
- 2 whole eggs
- 1 tablespoon fresh orange peel (zested) For the dough
- 3 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup fresh cranberries
For sprinkling
- ¼ cup sugar For sprinkling on top before baking
- 1 tablespoon fresh orange peel (zested) For sprinkling
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add in the vanilla extract, eggs, and a tablespoon of zested orange peel, blending until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually mix the dry ingredients into the wet mixture at low speed, stopping as soon as combined.
- Gently fold in the fresh cranberries.
- Roll portions of dough into logs, approximately 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.
Baking
- Once chilled, remove the dough from the fridge and slice logs into ½-inch thick rounds.
- Place rounds on the prepared baking sheets with enough space to allow for spreading.
- Sprinkle a bit of sugar on top of each cookie.
- Bake for about 12-15 minutes or until the edges are slightly golden.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks.
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Notes
For best results, use fresh cranberries. You can substitute frozen cranberries but ensure to thaw and dry them first. Optionally, drizzle a simple orange glaze over cooled cookies for added flavor.