There’s something magical about the combination of sweet-tart cranberries and bright, zesty orange in a cookie. The delicate balance of flavors, combined with a soft, chewy texture or buttery shortbread crumble, makes cranberry orange cookies a treat you’ll want to bake again and again.
Whether you’re baking for the holidays, a special gathering, or simply want to enjoy a delightful snack with tea or coffee, this Cranberry Orange Cookies recipe is the perfect go-to. In this comprehensive guide, you’ll learn two versions of the cookie — a soft and chewy bakery-style cookie, and a melt-in-your-mouth shortbread variation — along with expert baking tips, storage methods, variations, and troubleshooting advice to ensure perfect cookies every time.
Why You’ll Love This Recipe
- Two Styles, One Recipe: Choose between a soft, chewy cookie or a buttery shortbread version.
- Holiday-Ready Flavor: Perfect for Christmas cookie swaps, Thanksgiving dessert tables, or just a cozy afternoon snack.
- Beginner-Friendly: Simple steps and clear instructions make this suitable for even novice bakers.
- Customizable: Easily adapt to be gluten-free, vegan, or nut-free.
- Perfect Make-Ahead Recipe: Both dough types can be chilled or frozen for fresh-baked cookies anytime.
Ingredients for Soft & Chewy Cranberry Orange Cookies
Yields about 24 cookies
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 cup |
| Large egg | 1 |
| Orange zest | 1 tablespoon |
| Fresh orange juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | 1 ½ cups |
| Chopped walnuts (optional) | ½ cup |
Ingredients for Buttery Shortbread Cranberry Orange Cookies
Yields about 24–30 cookies
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup |
| Powdered sugar | ½ cup |
| All-purpose flour | 2 cups |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Orange zest | Zest of 1 orange |
| Dried cranberries, chopped | ½ cup |
| Orange extract (optional) | ¼ teaspoon |
Step-by-Step Instructions – Soft & Chewy Version
Step 1: Prepare Your Baking Tools
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter & Sugar
- Beat softened butter with sugar until light and fluffy (about 2 minutes).
- Add egg, orange zest, orange juice, and vanilla extract. Mix until combined.
Step 4: Combine Wet & Dry Ingredients
- Gradually add dry ingredients into the butter mixture.
- Mix gently to avoid overworking the dough.
Step 5: Add Mix-Ins
- Fold in dried cranberries and walnuts (if using).
Step 6: Shape & Bake
- Scoop tablespoon-sized dough balls onto baking sheets.
- Bake for 10–12 minutes, until edges are lightly golden.
Step-by-Step Instructions – Shortbread Version
Step 1: Cream Butter & Sugar
- Beat butter and powdered sugar until creamy.
Step 2: Add Flavor
- Mix in vanilla extract, orange zest, and optional orange extract.
Step 3: Add Dry Ingredients
- Slowly add flour and salt until dough forms.
Step 4: Add Cranberries
- Stir in chopped dried cranberries.
Step 5: Chill Dough
- Shape into logs or discs. Wrap and refrigerate at least 1 hour.
Step 6: Slice & Bake
- Preheat oven to 350°F (175°C).
- Slice dough into ¼-inch thick rounds and bake for 10–12 minutes.
Expert Baking Tips for Perfect Cranberry Orange Cookies
- Use Room Temperature Ingredients – Ensures smooth mixing and even baking.
- Zest First, Then Juice – It’s easier to zest a whole orange before cutting it for juice.
- Avoid Overbaking – Cookies will continue to firm as they cool.
- Chill Dough for Chewier Cookies – Reduces spread and enhances flavor.
- Balance the Sweetness – Dried cranberries can vary in sweetness; adjust sugar slightly if needed.
Flavor Variations
- White Chocolate Cranberry Orange Cookies – Add 1 cup white chocolate chips for a sweeter twist.
- Spiced Cranberry Orange Cookies – Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for a warm, cozy flavor.
- Nut-Free Option – Skip the walnuts or substitute pumpkin seeds for crunch.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend.
- Vegan Version – Use vegan butter and replace egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Serving Suggestions
- Serve with afternoon tea or coffee.
- Add them to a holiday cookie platter.
- Drizzle with white chocolate for a bakery-style finish.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerated Dough: Up to 3 days before baking.
- Freezing Baked Cookies: Up to 3 months; thaw at room temperature.
- Freezing Dough: Shape into logs or balls, wrap tightly, freeze up to 3 months. Bake directly from frozen, adding 1–2 minutes to baking time.
Nutritional Information (per chewy cookie, approx.)
- Calories: 160
- Fat: 8g
- Carbs: 21g
- Sugar: 12g
- Protein: 2g
FAQs
Q1: Can I use fresh cranberries?
A: You can, but they’ll add extra moisture and tartness. If using fresh, chop and pat dry first.
Q2: How do I make the cookies extra citrusy?
A: Increase orange zest to 2 tablespoons or add ¼ teaspoon orange extract.
Q3: Why did my cookies spread too much?
A: Your butter may have been too soft, or dough wasn’t chilled.
Q4: Can I make these ahead for Christmas?
A: Yes! Freeze the dough or baked cookies for easy holiday prep.
Conclusion
These Cranberry Orange Cookies combine the brightness of citrus with the tart-sweet charm of cranberries, creating a treat that’s as beautiful as it is delicious. Whether you choose the soft, chewy style or the buttery shortbread variation, these cookies are sure to impress at any occasion.
