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
Scale
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.