These Orange Cranberry Cookies are a delightful blend of zesty citrus and tart cranberries, wrapped in a soft, buttery cookie. The bright orange flavor pairs perfectly with the chewy cranberries, creating a treat that’s both refreshing and indulgent. With just 25 minutes of prep and 13 minutes of baking, you’ll have a batch of 33 cookies ready to enjoy or share.
Each bite offers a burst of tangy sweetness, balanced by the rich, melt-in-your-mouth texture. Perfect for holiday gatherings or a cozy afternoon snack, these cookies are sure to become a favorite. Plus, at just 142 calories per cookie, you can savor every bite guilt-free.
Ingredients for Orange Cranberry Cookies
- 1 cup (227 g) unsalted butter, softened (room temperature works best)
- 1 ⅓ cups (267 g) granulated sugar
- 1 Tablespoon orange zest (freshly grated for best flavor)
- 2 large egg yolks
- 3 Tablespoons orange juice (freshly squeezed preferred)
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon cornstarch (helps keep cookies soft)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups (200 g) fresh cranberries (can substitute with dried cranberries if fresh aren’t available)
- For the Sugar Topping:
- ½ cup (100 g) granulated sugar
- 2 teaspoons orange zest
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine the softened butter, granulated sugar, and orange zest. Beat with a mixer until the mixture is light and fluffy.
- Add the egg yolks and orange juice to the butter mixture. Mix until everything is well combined.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until completely combined. Be careful not to overmix.
- Gently fold in the fresh cranberries using a spatula until they are evenly distributed throughout the dough.
- In a small dish, combine the sugar and orange zest for the topping. Use your fingers to rub the zest into the sugar until the sugar is infused with orange flavor.
- Scoop the dough using a 1 ½ Tablespoon-sized scoop. Roll each scoop gently between your palms to form a smooth ball.
- Roll each dough ball in the orange-sugar topping, ensuring all sides are thoroughly coated.
- Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake on the center rack of the oven for 11-13 minutes, or until the edges of the cookies begin to turn a light golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.
Sweet & Tangy Serving Suggestions
Pair these Orange Cranberry Cookies with a warm cup of tea or coffee for a cozy treat. For a festive touch, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a delightful addition to holiday dessert platters!
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking—just roll them in the orange sugar topping, place on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from the freezer, adding 1-2 extra minutes to the baking time.
Recipe Variations to Try
Swap fresh cranberries for dried cranberries for a chewier texture, or add ½ cup of white chocolate chips for extra sweetness. For a nutty twist, fold in ½ cup of chopped pecans or walnuts. If you’re feeling adventurous, substitute lemon zest and juice for the orange for a zesty alternative.
Time-Saving Tips for Busy Bakers
Prep the orange sugar topping and dry ingredients the night before to save time. Use a cookie scoop to ensure uniform dough portions, and bake two sheets at a time, rotating them halfway through for even baking. These small steps can make the process quicker and more efficient!
Equipment Guidance for Perfect Cookies
A stand mixer or hand mixer makes creaming the butter and sugar a breeze. Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. A 1 ½ Tablespoon cookie scoop helps create evenly sized cookies, and a cooling rack ensures they crisp up perfectly.
Orange Cranberry Cookies
Ingredients
- 1 cup unsalted butter softened (226g)
- 1 ⅓ cups granulated sugar 267g
- 1 Tablespoon orange zest
- 2 large egg yolk
- 3 Tablespoons orange juice
- 3 cups all-purpose flour 375g
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups fresh cranberries 190g
Sugar Topping
- ½ cup granulated sugar 100g
- 2 teaspoons orange zest
Instructions
- Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine butter, sugar, and orange zest and beat until light and fluffy.
- Add egg yolks and orange juice and mix until well combined.
- In a separate, medium sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry mixture to wet, stirring until completely combined. Gently fold in cranberries, folding dough with a spatula until evenly distributed.
- Make the sugar topping by combining sugar and orange zest in a small dish and using your fingers to rub the sugar and zest together until all the sugar has been infused with orange.
- Scoop dough by level 1 ½ Tablespoon-sized scoop and roll gently between your palms to make a smooth ball. Roll cookie dough through orange-sugar topping, thoroughly coating all sides. Place on baking sheet, spacing cookies at least 2” apart.
- Bake in center rack of 350F (175C) oven for 11-13 minutes, until edges of cookies begin to turn light golden.
- Remove from oven and allow to cool for 5-10 minutes on baking sheet before removing to cooling rack to cool completely.