Cranberry Orange Cookies Recipe
If you’re craving a treat that perfectly balances sweet and tangy flavors, cranberry orange cookies are just what you need! These cookies are a delightful mix of soft, chewy textures with bursts of juicy cranberry and refreshing citrus notes. Not only do they taste amazing, but they’re also quick and easy to make, even if you’re not a seasoned baker.
Ingredients
- 2 ½ cups all-purpose flour Try whole-wheat flour for a healthier option
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 cup dried cranberries substitute with fresh cranberries if you prefer a tart twist
- ½ cup white chocolate chips optional but highly recommended for bursts of creamy sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Whisk the dry ingredients (flour, baking soda, and salt) together in a medium bowl. Set aside.
- Using a stand mixer or electric hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy. This usually takes about 2–3 minutes.
- Beat in the eggs, one at a time, ensuring they’re fully incorporated before adding the next.
- Mix in the vanilla extract, orange juice, and orange zest. Your batter will start to smell deliciously citrusy.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just blended. Avoid overmixing!
- Fold in the dried cranberries and white chocolate chips with a spatula, making sure they’re evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the dough firm up, which makes for chewier cookies with richer flavors.
- Scoop about 1 ½ tablespoons of dough (use a cookie scoop if you have one) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges turn golden brown. The centers should still look slightly soft.
- Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: If you want to keep them longer, refrigerate the cookies for up to 1 week.
- Freezing Dough: Freeze portioned-out dough balls for up to 3 months. Allow them to thaw slightly before baking.