Chewy Christmas Cranberry Orange Cookies
These chewy cranberry orange cookies are soft, buttery, and bursting with sweet-tart dried cranberries and fresh orange zest. Perfect for Christmas baking, holiday cookie exchanges, and homemade gifts, they're easy to make and delicious with an optional white chocolate drizzle.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber Spatula
- Fine grater or zester
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, orange zest, orange juice, and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture. Mix until just combined.
- Gently fold in the dried cranberries.
- Cover the dough and refrigerate for 30 minutes.
- Scoop approximately 1½ tablespoons of dough and roll into balls.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow the cookies to cool completely before serving or decorating.
Notes
Nutritional Information per cookie
- Calories: 150
- Carbohydrates: 22 g
- Protein: 2 g
- Fat: 7 g
- Saturated Fat: 4 g
- Sugar: 12 g
- Fiber: 1 g
- Sodium: 100 mg
