Cranberry Orange Cookies Recipe
Introduction
There’s something incredibly nostalgic about baking cookies that fill the kitchen with the scent of citrus and butter—and this Cranberry Orange Cookies Recipe captures that holiday magic in every bite. These cookies are tender, buttery, and delicately sweet, with bursts of tart dried cranberries and a bright orange glaze that makes them irresistible. They remind me of a cozy winter afternoon, with snow outside, a cup of tea in hand, and a plate of these jewel-toned cookies sparkling beside it.
This recipe brings together two classic holiday flavors—cranberry and orange—in a perfectly balanced treat. The buttery shortbread-like base is elevated by fresh orange zest, creating a cookie that’s both simple and sophisticated. The dried cranberries add a chewy texture and ruby-red color that look stunning on any Christmas cookie platter. To finish, a drizzle of orange glaze adds just the right touch of sweetness and shine.
I first baked these cookies years ago when I wanted something elegant yet easy to gift during the holidays. Since then, they’ve become a staple at every family gathering, neighbor gift exchange, and cozy coffee date in December. If you love citrusy desserts like orange pound cake or cranberry muffins, you’ll fall head over heels for these cookies.
For more inspiration on using citrus in desserts, explore King Arthur Baking’s orange recipes or check out the creative flavor pairings on Sally’s Baking Addiction. These cookies are timeless, comforting, and festive—the kind of recipe that feels like a warm holiday hug.
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Cranberry Orange Cookies Recipe
Description
These Cranberry Orange Cookies are soft, buttery, and delicately flavored with orange zest and vanilla, dotted with chewy dried cranberries, and finished with a sweet orange glaze. They’re perfect for holiday gifting or everyday indulgence.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- Zest of 1 large orange
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup dried cranberries, chopped
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and powdered sugar together until light and creamy, about 2–3 minutes. This step gives the cookies their delicate, melt-in-your-mouth texture. - Add Orange Zest and Vanilla:
Mix in the orange zest and vanilla extract until fully incorporated. The zest releases essential oils that give the cookies their bright, fresh flavor. - Combine the Dry Ingredients:
In a separate bowl, whisk together the flour and kosher salt. Gradually add to the butter mixture, mixing on low speed until a soft dough forms. - Fold in Cranberries:
Gently stir in the chopped dried cranberries until evenly distributed. The dough will be soft but not sticky. - Shape and Bake:
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten each slightly with the bottom of a glass or your palm. Bake for 12–15 minutes, or until the edges are just lightly golden. - Cool and Glaze:
Allow the cookies to cool completely on a wire rack. In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable. Drizzle over cooled cookies or dip the tops for a glossy finish. Let the glaze set before serving.
Notes
Butter Temperature: Use butter that’s soft but still cool to the touch—overly warm butter can cause spreading.
Texture Tip: For crispier edges, bake an extra minute or two. For soft centers, remove as soon as the edges turn golden.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Advanced Techniques
Boosting Citrus Flavor with Fresh Orange Oil
If you love bold citrus, add ¼ teaspoon of pure orange oil or an extra teaspoon of zest to your dough. I sometimes rub the zest directly into the sugar before creaming—it releases the natural oils and infuses the butter mixture with deeper flavor. It’s a tiny step that makes a big difference in aroma and taste.
Perfecting the Buttery Crumb
The secret to tender shortbread-style cookies is not overmixing. Once you add the flour, mix just until the dough comes together. Overworking the dough develops gluten, leading to dense cookies instead of that soft, delicate crumb. I like to finish mixing by hand with a spatula for better control.
Making the Orange Glaze Shine
For a glossy, bakery-style glaze, use freshly squeezed orange juice and sift the powdered sugar first. The fresher the juice, the more aromatic and bright the flavor. If you want the glaze to harden faster, add a small pinch of cornstarch—it helps it set beautifully while maintaining a smooth texture.
Adding a Festive Touch
To make these cookies even more eye-catching, sprinkle finely chopped dried cranberries or a little grated orange zest over the glaze before it sets. For Christmas cookie trays, I sometimes drizzle half the cookies with white chocolate for extra decadence.
Chilling the Dough for Precision
If you want perfectly round cookies, chill the dough for 20–30 minutes before baking. This firms up the butter and prevents spreading, giving you neat, bakery-perfect rounds with a soft center and crisp edges.
Storage, Shelf Life, and Maintenance Tips
Keeping Cranberry Orange Cookies Fresh
Store cookies in an airtight tin or container at room temperature for up to 5 days. To keep them soft, place a small piece of bread or a marshmallow in the container—it helps maintain moisture without altering flavor.
Freezing the Dough for Later
You can freeze the unbaked dough balls on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
Freezing Fully Baked Cookies
Fully baked and glazed cookies also freeze well! Layer them between sheets of parchment paper in an airtight container. Thaw at room temperature for an hour before serving.
Refreshing Leftover Cookies
If your cookies lose their crispness after a few days, pop them in a 300°F oven for 5 minutes. They’ll regain that freshly baked texture without drying out.
Gifting and Presentation Tips
These cookies make beautiful gifts. Stack them in clear cellophane bags tied with orange ribbon or nestle them in decorative tins with parchment paper between layers. Include a handwritten tag with a note about their flavor—it adds a personal touch.
Dietary Adaptations and Substitutions
Making Gluten-Free Cranberry Orange Cookies
Use a high-quality 1:1 gluten-free flour blend, such as Bob’s Red Mill or King Arthur Measure for Measure. The texture remains buttery and tender, and no extra adjustments are needed.
Dairy-Free Adaptation
Swap the butter for a plant-based alternative like Miyoko’s Creamery or Country Crock Plant Butter. The flavor remains rich and buttery, and the glaze stays naturally dairy-free.
Refined Sugar-Free Version
Replace powdered sugar in the dough with powdered coconut sugar or a powdered monk fruit sweetener. Use orange juice concentrate for the glaze instead of additional sugar for a naturally sweet, flavorful finish.
Nutty Twist for Extra Flavor
Add ¼ cup of finely chopped pecans or pistachios to the dough for an elegant touch. Nuts pair beautifully with orange and cranberry, adding both crunch and depth.
Egg-Free and Vegan Version
Since this cookie has no eggs, it’s naturally easy to make vegan—just substitute vegan butter and ensure your powdered sugar is organic or vegan-certified. The result is identical in taste and texture.
FAQs About Cranberry Orange Cookies Recipe
Can I Use Fresh Cranberries Instead of Dried?
You can, but chop them finely and blot excess moisture first. Fresh cranberries add more tartness and moisture, so you may need an extra tablespoon of flour to balance the dough.
Do I Have to Glaze the Cookies?
No, but the orange glaze adds flavor and visual appeal. If you prefer a less sweet version, dust with powdered sugar instead for a simple finish.
Can I Make the Dough Ahead of Time?
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Let it soften slightly before shaping and baking.
What’s the Best Way to Chop Dried Cranberries?
Lightly dust the cranberries with a teaspoon of flour before chopping—they won’t stick to your knife, and they’ll incorporate more evenly into the dough.
Can I Add White Chocolate?
Absolutely! White chocolate and cranberry are a dreamy combination. Fold in ½ cup of white chocolate chips or drizzle melted white chocolate over the cooled cookies for a gourmet twist.
Conclusion & Final Thoughts
This Cranberry Orange Cookies Recipe is one of those holiday treasures that feels both nostalgic and sophisticated. The combination of buttery shortbread texture, zesty orange aroma, and bursts of cranberry makes these cookies stand out among classic Christmas treats. They’re simple enough for weekday baking but elegant enough for a holiday dessert table.
I love how adaptable they are—glazed or unglazed, rolled or dropped, with or without nuts—they always deliver bright, fresh flavor and a perfectly tender crumb. The orange zest brings sunshine to even the coldest winter day, while the cranberries add a tart, festive sparkle that feels quintessentially Christmas.
So, as you plan your holiday baking lineup this year, make sure to include these Cranberry Orange Cookies. Whether you serve them with tea, share them as gifts, or sneak one warm from the cooling rack (I always do!), they’re guaranteed to spread cheer, one buttery, citrusy bite at a time.