Cranberry Orange Cookies

Deliciously sweet and tangy cookies packed with cranberries and bright orange flavor, perfect for any occasion.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 155

Main ingredients

1 cup unsalted butter, softened to room temperature Ensure butter is at room temperature for best results.
1 cup granulated white sugar
1 large egg Use room temperature for best results.
1 tablespoon freshly grated orange zest Only grate the bright orange outer layer.
2 tablespoons fresh orange juice Fresh juice is preferred for flavor.
2.5 cups all-purpose flour Measure correctly by spooning into the cup.
0.5 teaspoon baking soda Ensure it's fresh for proper rising.
0.5 teaspoon salt
1.5 cups dried cranberries Can substitute with raisins if desired.

Preparation

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer until pale and fluffy, about 2 to 3 minutes.
Add the egg, orange zest, and orange juice to the butter mixture and mix well until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until the flour disappears.
Gently fold in the dried cranberries until evenly distributed.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Baking

Bake for 10 to 12 minutes until the cookies look set and are lightly browned on the bottom.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cookies can be served warm with milk or tea, and can be stored in an airtight container for up to 5 days or frozen for up to 3 months.