Description
Delightfully soft and chewy cranberry orange cookies that combine the tartness of fresh cranberries with a bright citrus flavor from orange zest and extracts. These cookies are perfect for the holiday season or any time you crave a festive treat, featuring a subtle hint of ginger for extra warmth.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups All-purpose flour
- 1 tbsp Cornstarch (Helps create soft, chewy texture)
- 1 tsp Baking soda
- ½ tsp Salt
- ¼ tsp Ground ginger (Optional – rubbed with zest for extra flavor)
Wet Ingredients
- 1 cup Unsalted butter (Softened)
- ¾ cup Brown sugar (Packed)
- ½ cup White sugar
- 2 large Eggs (Room temperature)
- 1 tsp Pure vanilla extract
- 1 tsp Orange extract (Optional but recommended)
- 1 tbsp Orange zest (From 1 large orange)
Fruit
- 1 ¼ cups Fresh cranberries (Roughly chopped)
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. Zest the oranges and roughly chop the fresh cranberries. Allow the butter to come to room temperature, which aids in creaming.
- Cream & Mix: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture becomes light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Incorporate the pure vanilla extract and orange extract, followed by the orange zest, which can be rubbed with a pinch of ground ginger if you desire an extra burst of flavor.
- Combine Dry & Fold: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and ground ginger if using. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Toss the chopped cranberries with a small amount of flour to keep them from sinking and fold them carefully into the dough.
- Shape & Bake: Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon balls. Place each ball on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze & Finish (Optional): For an extra citrusy touch, whisk together powdered sugar, fresh orange juice, and a bit of grated orange zest to create a glaze. Drizzle the glaze over completely cooled cookies and allow it to set for 15 minutes before serving or storing.
Notes
- Chilling the dough for 30 minutes before baking can help the cookies maintain their shape.
- Fresh cranberries add a nice tartness; if unavailable, dried cranberries can be used but will alter texture and sweetness.
- The orange extract is optional but recommended for a more intense citrus flavor.
- For softer cookies, reduce baking time slightly; for crisper edges, bake a minute or two longer.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry orange cookies, holiday cookies, soft cookies, citrus cookies, festive cookies, chewy cookies
