Cranberry Orange Cookies

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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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! 

Cranberry Orange Cookies Ingredients

Have you ever indulged in the sweet decadence of cranberry orange cookies? Just one bite will make you feel like you are in a wonderland full of flavor.

The combination of tart cranberries and sweet orange creates a delightful contrast, giving each cookie an unexpected burst of delicious goodness.

Melting in your mouth as soon as it touches your tongue, the taste will leave you wanting more. There’s something about this particular combination that is simply irresistible

To make these delectable cookies, you’ll need:

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

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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

These delicious cookies come together easily. You will whip up the ingredients into cookie dough following our directions below. Roll the dough into logs and chill.

Chilling the dough results in cookies that spread less and don’t flatten out quite as much when baking.

When you are ready to bake, slice the dough and pop your cookies in the oven. After they are baked, you can add a bit of extra sweetness with a drizzle of white chocolate.

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.

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

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.

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

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.

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.

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

How To Serve

The sweetness of these delectable cranberry orange shortbread cookies pairs wonderfully with a tall glass of cold milk or a warm mug of hot chocolate, perfect for washing down each delicious and satisfying bite.

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.

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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.

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! 

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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 minutes

Cook Time 12 minutes minutes

Total Time 2 hours hours 22 minutes minutes

Servings 30

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Ingredients

  

1x2x3x

• 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

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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