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Cranberry Orange Cookies

Review Recipe
overhead shot of Cranberry Orange Cookies in a platter
Our sweet cranberry orange cookies have so much flavor and a buttery texture that you won’t regret adding to your cookie jar.
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Table of Contents
  1. Cranberry Orange Cookies Ingredients
  2. How to Make This Cranberry Orange Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

The best things in life are simple and delicious, like these easy cranberry orange cookies. Soft and chewy with a tart cranberry and orange combination and a sweet white chocolate drizzle, they’re irresistible! 

overhead shot of Cranberry Orange Cookies in a platter

Cranberry Orange Cookies Ingredients

Cranberry Orange Cookies raw ingredients that are labeled

You’ll need:

  • 1 cup unsalted butter, room temperature
  • ¾ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2½ cups all-purpose flour
  • ½ cup dried sweetened cranberries, chopped
  • 1 tablespoon fresh orange zest
  • ¾ cup white chocolate chips

PRO TIP:

If you are using fresh cranberries instead of dried cranberries, finely chop them using a food processor before adding them to this recipe for cranberry orange cookies.

SUBSTITUTIONS AND ADDITIONS

SUGAR: The confectioners’ sugar gives those melt-in-mouth soft cookies. You can replace it with granulated sugar but make sure to beat the butter and sugar for at least 10 minutes to get that creamy, fluffy texture before adding the flour.

How to Make This Cranberry Orange Cookies Recipe

STEP ONE: In a stand mixer bowl, combine the butter and confectioners’ sugar and beat on medium speed for 3 to 5 minutes until the mixture turns light and fluffy. Add the vanilla extract and salt and beat for another minute.

STEP TWO: Add the flour in batches and mix on low speed until just combined.

flour added in the batch and combined together

STEP THREE: Fold in the chopped cranberries and orange zest using a spatula.

chopped cranberries and orange zest folded together

STEP FOUR: Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them separately in plastic wrap. Refrigerate the cookie dough log for at least 1 hour or overnight.

cranberry mixture shaped into a log

STEP FIVE: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.

OUR RECIPE DEVELOPER SAYS

Bake cookies on the middle rack for even baking, and bake one cookie sheet at a time.

STEP SIX: When it’s time to bake, remove the plastic wrap and cut the cookie dough log into slices with a sharp knife (about ⅓-inch thickness). Place them on the prepared baking sheet and bake for 10 to 12 minutes until the edges just start to turn golden.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

cookie dough cut into slices and bake

STEP SEVEN: Once done, allow the cookies to cool for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.

STEP EIGHT: Meanwhile, melt the white chocolate in the microwave until completely melted. Dip each of the cooled cookies in melted chocolate or drizzle some on the cookies and place it on parchment paper.

each cookie melted into melted chocolate

STEP NINE: Once the chocolate is set, serve the cookies immediately or store them in an airtight container.

How To Serve

Enjoy one of these delectable cranberry orange shortbread cookies with a warm mug of hot chocolate. You could also add these delightful cookies to a holiday cookie tray along with a batch of our Christmas shortbread cookies or Grinch snowball cookies.

Craving more yummy cookie recipes? Check out our gingersnap cookies and turtle cookies.

Storage

ON THE COUNTER: Store your orange cranberry cookies in an airtight container on the counter for up to three days.

IN THE FRIDGE: The cookie dough logs can be refrigerated for up to 1 week.

IN THE FREEZER: The cookie dough can also be frozen for up to 2 months. The baked cranberry and orange cookies can be stored in an airtight container and frozen for up to 3 months.

a close up shot of Cranberry Orange Cookies stacked on top of each-other wirth one having a bite taken out of it

These melt-in-your-mouth cranberry orange cookies are bursting with a delightful texture, with tangy cranberries and orange flavors dipped in white chocolate. The delicious buttery cookies are the best to make for holiday cookie platters! 

FREQUENTLY ASKED QUESTIONS

How do I store these orange cranberry shortbread cookies?

This simple recipe can be stored in an airtight container at room temperature for up to three days.

Can I use fresh cranberries instead of dried cranberries for these orange cranberry white chocolate cookies?

These orange and cranberry cookies would also work with fresh cranberries. Make sure to chop them into smaller pieces before adding them to your cookie dough.

Can I freeze the cookie dough?

You can freeze the cookie dough for up to two months before baking. Thaw and slice when you are ready to bake and enjoy these cranberry orange white chocolate cookies.

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overhead shot of Cranberry Orange Cookies in a platter

Cranberry Orange Cookies

5 from 1 vote
Our sweet cranberry orange cookies have so much flavor and a buttery texture that you won’t regret adding to your cookie jar.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings 30

Ingredients
  

  • 1 cup unsalted butter, room temperature
  • ¾ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • cups all-purpose flour
  • ½ cup dried sweetened cranberries, chopped
  • 1 tablespoon fresh orange zest
  • ¾ cup white chocolate chips

Instructions
 

  • In a stand mixer bowl, combine butter and confectioners’ sugar and beat on medium speed until the mixture turns light and fluffy for 3 to 5 minutes. Add the vanilla extract and salt and beat for another minute.
  • Add the flour in batches and mix on low speed until just combined.
  • Fold in the chopped cranberries and orange zest using a spatula.
  • Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them each separately in plastic wrap. Refrigerate the cookie dough log for at least 1 hour or overnight.
  • Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
  • When it's time to bake, remove the plastic wrap and cut the cookie dough log into slices (about ⅓-inch thickness). Place them on the prepared baking sheet and bake for 10 to 12 minutes until the edges just start to turn golden.
  • Once done, allow the cookies to cool for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
  • Meanwhile, melt the white chocolate in the microwave until completely melted. Dip each cookie in melted chocolate or drizzle some on the cookies and place it on parchment paper.
  • Once the chocolate is set, serve the cookies immediately or store them in an airtight container.

Notes

  • If you are using fresh cranberries instead of dried cranberries, finely chop them using a food processor before adding them to this recipe for cranberry orange cookies.
  • Bake cookies on the middle rack for even baking, and bake one cookie sheet at a time.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 25mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 191IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg
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