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cranberry orange holiday cookies

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

These are soft cookies with strong orange and cranberry flavors. The tart cranberry paired with the sweet orange is truly a flavor of perfection. We have neighbors who love to get these in their little goody packages at Christmas time, so I always make sure I buy plenty of fresh cranberries when they come out around Thanksgiving. Just toss them into the freezer and they are ready anytime of the year for these outstanding cookies. If you don't have a nut allergy it's a plus to add some roasted and salted pecans to this recipe .. really adds a little extra something special to them.

yield serving(s)
method Bake

Ingredients For cranberry orange holiday cookies

  • 2-1/4 c
    all-purpose flour
  • 3/4 tsp
    baking powder
  • 1 c
    butter - softened at room temperature
  • 1 c
    granulated sugar
  • 1
    egg
  • 1 Tbsp
    fresh orange zest
  • 1 tsp
    pure vanilla extract
  • 2 Tbsp
    orange juice - fresh squeezed
  • 1 c
    cranberries - chopped in half *** see notes
  • 1/2 c
    chopped roasted and salted pecans - optional
  • 1 c
    powdered sugar
  • 1/2 tsp
    fresh orange zest
  • 1 - 2 Tbsp
    orange juice - fresh squeezed

How To Make cranberry orange holiday cookies

  • 1
    *** NOTE *** If you are using frozen cranberries, thaw them completely in a colander before using. Cut them in at least half .. more if you prefer. I don't recommend putting them through a food processor .. they become too tiny.
  • 2
    Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.
  • 3
    In a medium bowl whisk together the flour and baking powder then set aside.
  • 4
    In another bowl whip the butter and sugar until light and fluffy. Add the egg, orange zest, vanilla and orange juice and mix until everything is well combined.
  • 5
    Begin adding the flour mixture about 1/3 at a time being careful not to over mix .. just until the flour mixture is incorporated. Fold in the chopped cranberries and the pecans.
  • 6
    Scoop out dough using a small cookie scoop. Place cookies onto prepared baking sheets about 1/2" apart. These cookies do not spread much at all. .
  • 7
    I bake mine as they come out of the cookie scoop. But if you prefer you can gently press the dough to flatten it slightly. I suggest you put the dough in the refrigerator between batches for best results.
  • 8
    Bake for 10 - 12 minutes or until you see the edges turning golden brown. Leave the cookies on the baking sheet for 10 minutes then remove to cooling racks to finish cooling down.
  • 9
    Once all cookies are baked and cooled, make your glaze. Whisk together the powdered sugar, orange zest and half of the orange juice in a small size bowl or a 2 cup measuring cup. Add more orange juice - in small amounts - until you get the consistency you want for drizzling. Drizzle glaze over each cookie then allow the glaze to set before serving. These keep best in the refrigerator in an airtight container
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