Festive Cranberry Orange Cookies
These cranberry orange cookies are a delightful holiday treat, bursting with the bright flavors of cranberry and orange. The addition of white chocolate chips and a simple orange glaze makes them irresistible, perfect for sharing or gifting during the festive season.
Equipment
- Measuring cups and spoons
- Mixing bowls (medium and large)
- Whisk
- Stand mixer or electric hand mixer
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
- Small bowl (for glaze)
- zester or microplane
- Citrus juicer (optional)
- Tablespoon or cookie scoop
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 tablespoons orange zest, from about 2 oranges
- 1 teaspoon orange extract
- 1 cup dried cranberries, chopped
- 1 cup white chocolate chips
- 1 ½ cups powdered sugar
- 3-4 tablespoons orange juice
- 1 teaspoon orange zest optional, for glaze
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest and orange extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped dried cranberries and white chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, whisk together the powdered sugar, orange juice, and orange zest (if using) in a small bowl until smooth. Add more orange juice, 1 teaspoon at a time, until you reach your desired consistency.
- Once the cookies are completely cool, drizzle the glaze over the tops of the cookies or dip the tops of the cookies into the glaze.
- Let the glaze set completely before serving or storing the cookies.
Notes
For the best flavor, use fresh orange zest. Room temperature butter is crucial for a light and fluffy dough. Chilling the dough for 30 minutes before baking can help prevent spreading. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. For an extra touch of warmth, add a pinch of cinnamon or nutmeg to the dough. You can also experiment with different types of chocolate chips or add chopped nuts.