Cranberry Orange Cookies are the perfect balance of tart and sweet, bursting with bright citrus flavor and chewy dried cranberries in every bite. These cookies are soft, buttery, and incredibly fragrant thanks to the fresh orange zest and juice. They’re an ideal treat during the holiday season but so good you’ll want to make them year-round. The combination of tangy cranberries and sweet orange creates a refreshing contrast that sets these cookies apart from your usual cookie recipes. Whether you’re baking them for a cookie exchange, a festive gathering, or just to enjoy with a warm cup of tea, these cookies bring a little sunshine to every bite. The dough comes together quickly and bakes up beautifully golden on the edges while remaining soft in the center. If you’re looking for something different and delightful, these cookies deliver flavor, color, and charm in one perfect package.
What Makes This Recipe Special?
These Cranberry Orange Cookies are special because they bring together the best of both worlds—citrusy brightness and chewy fruitiness. The dough is infused with fresh orange zest and juice, creating a naturally sweet and aromatic base. The cranberries add a tart pop that complements the orange beautifully. It’s a simple cookie with sophisticated flavor, perfect for gift-giving, entertaining, or treating yourself to something a little out of the ordinary.
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Bake Time: 10–12 minutes
- Total Time: About 1 hour
- Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 tablespoon orange zest (from 1–2 oranges)
- 2 tablespoons fresh orange juice
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
- Optional: ½ cup white chocolate chips for extra sweetness
Instructions
1. Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
2. Add Egg and Citrus
Beat in the egg, orange zest, and orange juice until fully combined. The mixture should be smooth and fragrant.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until the dough forms.
4. Fold in Cranberries (and Optional Chocolate)
Stir in the dried cranberries. If using, fold in the white chocolate chips as well. Chill the dough for 30 minutes for best results.
5. Bake the Cookies
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
Variations
- Glaze It: Drizzle with an orange glaze made from powdered sugar and orange juice.
- Nutty Twist: Add chopped pecans or walnuts for a bit of crunch.
- Cranberry Upgrade: Use fresh or frozen cranberries (chopped) for more tartness.
- Spiced Version: Add ¼ teaspoon of cinnamon for a warm note.
- Chocolate Lovers: Mix in dark chocolate chips for a richer flavor contrast.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Citrus zester or microplane
- Baking sheets
- Parchment paper or silicone baking mat
- Wire cooling rack
- Cookie scoop (optional)
Nutritional Information (Per Cookie)
- Calories: ~130
- Carbs: 18g
- Fat: 6g
- Sugar: 9g
- Protein: 1g
Note: Nutritional values are approximate and will vary with ingredient brands and optional additions.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Shape dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag and bake directly from frozen (add 1–2 minutes to bake time).
- Freezing Baked Cookies: Let cool completely and freeze in a sealed container with parchment between layers. Best if eaten within 1 month.
My Cooking Experience
With over 4 years in the kitchen, I’ve developed a deep appreciation for cookies that bring flavor and personality to the table—and these Cranberry Orange Cookies do just that. I’ve baked them for holiday trays, brunches, and even as a quick weekend treat. Every time, they’re met with compliments about how bright and unique they taste. The orange zest really elevates them, and when I want to go the extra mile, a drizzle of orange glaze takes them over the top. These cookies have become a personal favorite and a requested recipe from friends and family.
Conclusion
Cranberry Orange Cookies are a fresh, fruity twist on classic cookies that are soft, chewy, and packed with flavor. Their vibrant taste and pretty appearance make them a standout, whether you’re baking for the holidays or simply want a cookie that’s a little different. Easy to make and even easier to enjoy, this recipe deserves a spot in your regular rotation. Try them once, and you’ll understand why they’ve become a staple in my kitchen.
Cranberry Orange Cookies
Ingredients
Method
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
- Beat in the egg, orange zest, and orange juice until fully combined. The mixture should be smooth and fragrant.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until the dough forms.
- Stir in the dried cranberries. If using, fold in the white chocolate chips as well. Chill the dough for 30 minutes for best results.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Shape dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag and bake directly from frozen (add 1–2 minutes to bake time).
- Freezing Baked Cookies: Let cool completely and freeze in a sealed container with parchment between layers. Best if eaten within 1 month.
