Festive Cranberry Orange Treats

This hearty cranberry orange cookie recipe has become my holiday signature dish, bringing festive flavors to cookie exchanges and family gatherings for years. The bright citrus and tart cranberries create a perfect balance that's not overly sweet but entirely satisfying.

I first created these cookies during a particularly chaotic Christmas season when I needed something special but simple. My family was so impressed that they've requested them every year since – they've become our unofficial holiday tradition!

Ingredients

• Butter softened Provides richness and structure. Make sure it's just soft enough to leave an indent when pressed but not melting.
• White sugar Creates the perfect crisp exterior and sweetness. Look for fine granulated for best incorporation.
• Brown sugar Adds moisture and a deeper caramel note. Light or dark works well depending on your preference.
• Egg Acts as a binder and adds structure. Room temperature eggs incorporate better.
• Orange juice Fresh is best for brightest flavor but bottled works in a pinch.
• Orange zest Where the real citrus flavor comes from. Use organic oranges if possible since you're using the outer peel.
• Flour All purpose works perfectly. Measure carefully for consistent results.
• Baking soda Provides the right amount of lift for these cookies.
• Salt Enhances all flavors. Don't skip this ingredient.
• Dried cranberries Provides tart contrast to the sweet cookie. Look for plump moist ones.
• Powdered sugar For the glaze forms a perfect sweet topping.

Step-by-Step Instructions

Cream the Fats and Sugars

Beat the softened butter with both white and brown sugars until the mixture becomes noticeably lighter in color and fluffy in texture. This process incorporates air that helps create the perfect cookie texture. Take your time here about 3 minutes with an electric mixer on medium speed should do it. The mixture should look almost whipped when ready.

Add the Wet Ingredients

Mix in the egg completely before adding your orange juice and zest. The juice might make the mixture look slightly curdled this is completely normal. The fresh zest is absolutely crucial here it carries all those essential oils that give these cookies their distinctive aroma and flavor. Make sure to zest only the bright orange part not the bitter white pith beneath.

Combine Dry Ingredients

Whisk together your flour salt and baking soda in a separate bowl before gradually adding to the wet mixture. This ensures even distribution of leavening agents for consistent baking. Add the dry ingredients in three batches mixing just until incorporated each time. Once you see the last traces of flour disappear stop mixing to avoid tough cookies.

Fold in Cranberries

Add the dried cranberries using a spatula to gently fold them through the dough. This gentle action preserves the air you incorporated during creaming. Make sure cranberries are evenly distributed throughout the dough so every cookie gets plenty of that tart fruitiness. The contrast between the sweet cookie and tart berries is what makes these cookies special.

Shape and Bake

Scoop consistent tablespoon portions onto your prepared baking sheets leaving about 2 inches between each cookie. They will spread as they bake. For even more festive appeal roll the dough balls in a little extra granulated sugar before placing on the sheet this creates a subtle sparkle. Bake until just turning golden at the edges the centers will look slightly underdone but will firm up as they cool.

Create and Apply Glaze

Whisk powdered sugar with orange juice and zest until completely smooth. The consistency should be thick enough to hold briefly when drizzled from a spoon before melting back into the bowl. If too thick add more juice a few drops at a time. Once cookies are completely cool drizzle the glaze in a zigzag pattern across each cookie using a spoon or piping bag. Let the glaze set completely before storing.

Bookmark

The orange and cranberry combination reminds me of my grandmother's holiday baking. She always said the secret to memorable cookies was balancing tart and sweet flavors. Every time I make these cookies the bright citrus aroma fills my kitchen and takes me straight back to her holiday kitchen where I first learned to bake. These have become my most requested holiday recipe among friends and family.

What Kind of Cranberries Work Best

For these holiday cookies dried cranberries are absolutely essential. Fresh cranberries contain too much moisture and would completely change the texture of your cookies. Look for dried cranberries that still have some plumpness to them rather than ones that are completely dried out and hard. The sweetened variety called Craisins works perfectly and balances nicely with the citrus notes. If using unsweetened dried cranberries you might want to add an extra tablespoon of sugar to the dough. For an extra special touch try soaking your dried cranberries in orange juice for 30 minutes then patting dry before adding to the dough this intensifies both flavors.

Storage Instructions

These cranberry orange cookies maintain their wonderful texture in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep them soft and chewy. If your house runs warm store them in the refrigerator where they'll stay fresh for about a week just bring to room temperature before serving for best flavor.

For longer storage these cookies freeze exceptionally well for up to 3 months. If planning to freeze unglazed cookies are easiest simply place in freezersafe containers with parchment between layers. To freeze glazed cookies arrange in a single layer on a baking sheet until frozen solid then transfer to containers. When ready to enjoy thaw at room temperature for about an hour.

The cookie dough itself can be prepared up to 2 days in advance and refrigerated. For even more convenience roll the dough into balls freeze on a baking sheet then transfer to freezer bags. You can bake directly from frozen just add 12 minutes to the baking time. This method is perfect for having fresh warm cookies available throughout the holiday season.

Recipe Q&A

→ What kind of cranberries work best for these cookies?

Dried cranberries work best for these cookies as they won't add extra moisture to your dough. Sweetened dried cranberries (often called 'Craisins') are ideal as they provide the perfect balance of sweet and tart flavors. Look for cranberries that feel soft and moist for the best chewy texture in your finished cookies.

→ Can I substitute any ingredients if I'm missing something?

Yes, there are several substitution options: use margarine or solid coconut oil instead of butter (though butter gives best flavor); replace orange juice/zest with lemon or tangerine; swap dried cranberries with dried cherries, raisins, or chopped dried apricots; and if you're out of brown sugar, mix white sugar with molasses or use all white sugar (cookies will be slightly less chewy).

→ How should I store these cookies?

Store these cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for about a week. Place wax paper between layers to prevent sticking. For longer storage, freeze unglazed cookies in a freezer-safe container with parchment between layers for up to 3 months.

→ Can I make these cookies ahead of time?

Absolutely! You can prepare the cookie dough up to 2 days in advance and keep it wrapped in the refrigerator. Alternatively, roll the dough into balls and freeze them for up to 3 months—just add an extra minute or two to the baking time when cooking from frozen. For best results, make the orange glaze fresh when you're ready to serve.

→ What are common mistakes to avoid when making these cookies?

Watch the temperature of your butter—it should be room temperature but not melted, as too-soft butter causes excessive spreading. Avoid overmixing after adding flour to prevent tough cookies. When zesting the orange, avoid the bitter white pith. Always chill your dough for at least 30 minutes before baking for the best texture, and rotate baking sheets halfway through for even cooking.

→ How do I get the perfect orange flavor in these cookies?

For the best orange flavor, use both fresh orange juice and zest in both the dough and glaze. When zesting, use only the colored part of the peel (avoiding the white pith) and zest directly over your mixing bowl to capture the essential oils that release during zesting. Fresh ingredients will give you a much brighter, more authentic citrus flavor than bottled juices.