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Cranberry Orange Cookies
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Cranberry Orange Cookies

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.
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Prep Time 15 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour
Servings: 24
Course: Dessert
Calories: 130
Ingredients Method Notes

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

Method
 

  1. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
  2. Beat in the egg, orange zest, and orange juice until fully combined. The mixture should be smooth and fragrant.
  3. 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. 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. 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.