These cookies are soft, scented with orange zest, and filled with chewy, dried cranberries. They are lightly sweetened and rolled in raw sugar for added taste and delightful crunch. The tried and true fruit flavor combination make these one of my favorite holiday cookies.
Variations + Substitutions
Walnuts – These cookies are great with the addition of 1/2 cup of chopped walnuts.
Sugar – Instead of turbinado sugar, use white sparkling sanding sugar for extra shimmer.
Craisins – I used reduced sugar Craisins. To prevent overly sweet cookies, you may consider cutting the granulated sugar to 1/3 cup if regular Craisins are used.
Storage
These cookies keep well in an airtight container on the counter for about 4-5 days. They freeze wonderfully and are even great eaten straight from the freezer.
Check out
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Soft Cranberry and Orange Cookies
Ingredients
- 8 tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- 1 ½ teaspoons orange zest about 1 large orange
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ½ cups all purpose flour
- 1 ½ cups Craisins I used reduced sugar
- ¼ cup turbinado sugar for rolling
Instructions
- Preheat oven to 400° F. Line a large baking sheet with parchment paper.
- In a large bowl, beat together the butter, sugar, orange zest, vanilla, baking powder, and salt. Mix well until incorporated, about 2 minutes.
- Add in the egg and mix well. The mixture may look curdled and that is okay.
- Add the flour and craisins and stir until well combined.
- Using a cookie scoop (2 tablespoons), roll each piece of dough into a ball and roll it in the sugar. Place on your prepared baking sheet with about 1-½-inches between.
- Use the flat bottom of a glass to flatten the cookies to about ½-inch thick.
- Bake 9-11 minutes, until just set. Remove from the oven and allow them to cool for about 5 minutes before moving them to a cooling rack.
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