As the chill of autumn settles in, nothing warms the heart quite like a batch of freshly baked cookies. These Orange Cranberry Cookies bring a cheerful burst of citrus flavor, paired with the tartness of cranberries for a delightful treat that’s soft and chewy, just like the ones your grandmother used to make. The sweet aroma of orange and sugar wafts through your kitchen, inviting friends and family to indulge in a cozy dessert that feels like a warm embrace.
Why You’ll Love This Recipe
These cookies are not only incredibly easy to make, but they also strike the perfect balance between zesty and sweet. With their soft centers and crisp edges, they make for a wonderful addition to your holiday dessert platter or an everyday treat that elevates your afternoon tea. Plus, they’re packed with vibrant flavors that help you savor every bite!
Ingredients Needed For Orange Cranberry Cookies
- 1 cup unsalted butter, softened: Using unsalted butter allows you to control the salt level in your cookies, enhancing the flavor of the butter itself.
- 1 1/3 cups granulated sugar: This is the base sweetness; feel free to adjust according to your taste preference.
- 1 tablespoon orange zest: The zest infuses the cookies with a bright, fresh citrus aroma.
- 2 large egg yolks: Egg yolks add richness and moisture, contributing to that lovely chewy texture.
- 3 tablespoons orange juice: This boosts the citrus flavor while providing additional moisture.
- 3 cups all-purpose flour: The backbone of the cookies; make sure to spoon it into your measuring cup for accuracy.
- 1 tablespoon cornstarch: This helps to create a tender cookie texture by inhibiting gluten development.
- 1 teaspoon baking powder: It ensures the cookies rise nicely without getting too cakey.
- 1/2 teaspoon baking soda: This works alongside the baking powder for the perfect lift.
- 3/4 teaspoon table salt: Just a pinch balances the sweetness and brings out the citrus flavor.
- 2 cups fresh cranberries: Bright and tart, cranberries add a lovely burst of flavor in every bite.
- 1/2 cup granulated sugar for topping: This gives the cookies a sweet crunch on the outside.
- 2 teaspoons orange zest for topping: A final sprinkle of zest reinforces the delightful orange flavor.
How to Make Orange Cranberry Cookies
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine the softened butter, granulated sugar, and orange zest. Beat until the mixture is light and fluffy.
- Add the egg yolks and orange juice, mixing until everything is well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until completely combined. Gently fold in the fresh cranberries until evenly distributed.
- To make the sugar topping, combine the 1/2 cup granulated sugar and the additional 2 teaspoons of orange zest in a small dish. Rub them together until the sugar is infused with orange.
- Scoop the dough using a level 1 1/2 tablespoon-sized scoop, roll into balls, and coat each ball with the orange sugar topping.
- Place the cookies on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake in the preheated oven for 11 to 13 minutes, or until the edges turn light golden.
- Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack.
How to Serve Orange Cranberry Cookies
These cookies are perfect on their own or paired with a hot cup of tea or coffee. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
How to Store Orange Cranberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to enjoy them later, they freeze beautifully—just make sure to place them in a freezer-safe bag.
Tips to Make Orange Cranberry Cookies
- Use fresh cranberries for the best flavor: Dried cranberries can work in a pinch but won’t provide the same tart burst.
- Don’t skip the chilling time: Allowing your cookie dough to chill for 30 minutes before baking can help the cookies hold their shape better.
- Experiment with different citrus: Lemon or lime zest can be a nice twist if you want to mix things up a bit.
Variations and Substitutions
- Nut lover: Add a cup of chopped walnuts or pecans to the dough for added crunch and flavor.
- Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Spice it up: A teaspoon of cinnamon or nutmeg can add a warm, cozy essence to these cookies.
Frequently Asked Questions
Can I use frozen cranberries in this recipe?
Absolutely! If using frozen cranberries, there is no need to thaw them, just mix them in straight from the freezer for optimal freshness.
How do I know when the cookies are done baking?
Look for the edges to turn a light golden color; they will continue to firm up as they cool on the baking sheet.
Can I reduce the sugar in the recipe?
You can reduce the sugar slightly, but remember that sugar contributes to the texture and moisture of the cookies, so be cautious with significant reductions.
How do I get the perfect cookie shape?
Make sure to roll the dough into uniform-sized balls and space them well on the baking sheet. This will help them bake evenly and maintain their shape.
Can I add chocolate chips to these cookies?
Definitely! Chocolate chips would add a delicious extra layer of flavor. Just fold in a cup with the cranberries for a delightful twist!
Orange Cranberry Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the salt level in your cookies.
- 1 1/3 cups granulated sugar This is the base sweetness; feel free to adjust according to your taste preference.
- 1 tablespoon orange zest Infuses the cookies with a bright, fresh citrus aroma.
- 2 large egg yolks Adds richness and moisture.
- 3 tablespoons orange juice Boosts the citrus flavor while providing additional moisture.
- 3 cups all-purpose flour Make sure to spoon it into your measuring cup for accuracy.
- 1 tablespoon cornstarch Helps create a tender cookie texture.
- 1 teaspoon baking powder Ensures the cookies rise nicely.
- 1/2 teaspoon baking soda Works alongside the baking powder for lift.
- 3/4 teaspoon table salt Balances sweetness and brings out the citrus flavor.
- 2 cups fresh cranberries Adds a lovely burst of flavor.
Topping Ingredients
- 1/2 cup granulated sugar Gives the cookies a sweet crunch on the outside.
- 2 teaspoons orange zest Reinforces the delightful orange flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter, granulated sugar, and orange zest. Beat until light and fluffy.
- Add the egg yolks and orange juice, mixing until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until completely combined.
- Gently fold in the fresh cranberries until evenly distributed.
- To make the sugar topping, combine the 1/2 cup granulated sugar and 2 teaspoons orange zest in a small dish. Rub together until infused.
- Scoop the dough using a level 1 1/2 tablespoon-sized scoop, roll into balls, and coat each ball with the orange sugar topping.
- Place the cookies on the prepared baking sheet, spacing them at least 2 inches apart.
Baking
- Bake in the preheated oven for 11 to 13 minutes, or until the edges turn light golden.
- Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack.
