The bright scent of citrus zest always signals the start of my holiday baking season. I love how the vibrant aroma fills the kitchen before the cookies even hit the oven.
This Orange Cranberry Cookies recipe balances sweet, buttery dough with tart fruit for a truly festive treat. It brings a cheerful pop of color to any winter dessert spread.
What Makes This Orange Cranberry Cookies Recipe Special
Every bite delivers a soft and chewy texture that melts on your tongue. The secret lies in using egg yolks and cornstarch to keep the crumb tender.
Fresh zest infuses the dough with sunshine while whole cranberries add a perfect pop of tartness. I find the contrast between the sugary coating and the sour fruit absolutely addictive.
You do not need to chill the dough, so these come together in under an hour. This makes them perfect for last-minute gatherings or sudden sweet cravings.
If you enjoyed this fruity treat, you will adore my Cozy Linzer Cookies Recipe for another classic holiday bake. I also recommend trying the Savory Pecan Pie Cheesecake Recipe if you want a richer dessert option.
Gathering Your Orange Cranberry Cookies Ingredients
Here is the simple list of items you need for this baking project:
- All-purpose flour: Provides the structure for the cookie dough.
- Cornstarch: Helps create a softer, more tender crumb texture.
- Baking powder: Adds lift to the cookies as they bake.
- Baking soda: Promotes spreading and browning.
- Table salt: Balances the sweetness and enhances the citrus flavor.
- Fresh cranberries: Adds tart bursts of flavor and moisture.
- Unsalted butter: Softened to room temperature for proper creaming.
- Granulated sugar: Sweetens the dough and is used for the orange coating.
- Orange zest: Provides concentrated citrus oil for maximum flavor.
- Egg yolks: Adds richness and chewiness without drying out the dough.
- Orange juice: Freshly squeezed juice adds natural acidity and brightness.
Step-by-Step Orange Cranberry Cookies Instructions
Let’s get the oven warm and start mixing the dough:
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and orange zest together on medium speed until the mixture looks pale, fluffy, and smooth. This process usually takes about 2 to 3 minutes and ensures the citrus oils permeate the sugar.
- Add the egg yolks and fresh orange juice to the butter mixture. Beat these wet ingredients until they are fully combined and the batter looks uniform. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated evenly.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a separate medium bowl. Gradually add these dry ingredients to the wet mixture, stirring or beating on low speed just until no white streaks of flour remain. Do not overmix at this stage, or the cookies might become tough.
- Gently fold the fresh cranberries into the thick dough using a sturdy spatula or wooden spoon. Be careful not to crush the berries as you distribute them, although it is fine if a few pop during the mixing process. The dough will be thick and studded with bright red fruit.
- Create the rolling sugar by combining the half-cup of granulated sugar with the remaining orange zest in a small bowl. Use your fingertips to rub the zest into the sugar until it becomes fragrant and turns a light orange color. Scoop the dough into 1.5-tablespoon balls, roll them smooth between your palms, and then roll each ball generously in the orange sugar.
- Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 11 to 13 minutes, or until the edges are just barely turning golden brown and the tops look set but still soft. Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
My Best Tips for Perfect Orange Cranberry Cookies
Rub the zest into the sugar with your fingertips to release the essential oils before mixing. This simple step amplifies the citrus aroma throughout the entire Orange Cranberry Cookies batch.
Stick to fresh berries rather than frozen ones to keep the dough from seizing up. Frozen fruit releases too much water and can lead to a dense, gummy texture.
Pull the Orange Cranberry Cookies from the oven while the centers still look slightly underdone. They continue to cook on the hot baking sheet and firm up as they cool.
How to Serve This Orange Cranberry Cookies Recipe
I enjoy these sweets alongside a steaming mug of hot tea or dark roast coffee. The warm beverage perfectly complements the bright citrus notes and buttery crumb.
These colorful treats pack beautifully in tins for neighbor gifts during the winter months. They hold their shape well and stay soft for days when stored in an airtight container.
Join me on Pinterest for more cozy baking inspiration and seasonal ideas.
Print
Orange Cranberry Cookies
- Total Time: 42 min
- Yield: 33 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies infused with fresh orange zest and studded with tart whole cranberries. A vibrant, festive treat that requires no dough chilling.
Ingredients
- 3 cups (375g) all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp table salt
- 2 cups (190g) fresh cranberries
- 1 cup (226g) unsalted butter, softened
- 1 1/3 cups (267g) granulated sugar
- 1 Tbsp fresh orange zest
- 2 large egg yolks
- 3 Tbsp fresh orange juice
- 1/2 cup (100g) granulated sugar (for rolling)
- 2 tsp fresh orange zest (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream the butter, 1 1/3 cups sugar, and 1 tablespoon orange zest until light and fluffy.
- Mix in the egg yolks and orange juice until well combined. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the fresh cranberries gently.
- In a small bowl, rub the 1/2 cup sugar and 2 teaspoons orange zest together with your fingers. Scoop the dough into 1.5 tablespoon balls, roll them into smooth spheres, and coat them in the orange sugar.
- Place the cookies 2 inches apart on the baking sheets. Bake for 10-12 minutes until edges are light golden. Cool on the pan for 10 minutes before transferring to a rack.
Notes
Rubbing the zest into the sugar manually is key for the best flavor. Store in an airtight container for up to 4 days.
- Prep Time: 20 min
- Cooling Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 27mg
Keywords: orange cranberry cookies, christmas cookies, citrus dessert, holiday baking, cranberry recipes