Cranberry Orange Cookies
Delicious cookies that combine the tartness of cranberries with the zesty brightness of oranges, perfect for the holiday season or any time you crave a sweet treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure butter is at room temperature for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 zest of 1 large orange
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Mix-ins
- 1 cup dried cranberries Preferred for sweetness and chewiness.
- 1/2 cup chopped nuts (optional, such as walnuts or pecans) Can be omitted if desired.
- 1 cup white chocolate chips (optional) Add for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until combined.
- Fold in the dried cranberries, white chocolate chips, and chopped nuts (if using).
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown and centers are set.
- Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
Cookies can be stored in an airtight container at room temperature. You can freeze cookies by placing them in a freezer-safe bag after freezing individually on a baking sheet.