Description
These Orange Cranberry Cookies are soft, flavorful treats bursting with fresh cranberries and a bright orange zest twist. Perfectly balanced with a sweet orange-sugar topping, these cookies are great for holiday gatherings or any time you crave a citrusy, fruity cookie.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (226g)
- 1 ⅓ cups granulated sugar (267g)
- 1 tablespoon orange zest
- 2 large egg yolks
- 3 tablespoons orange juice
- 3 cups all-purpose flour (375g)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups fresh cranberries (190g)
Orange Sugar Topping
- ½ cup granulated sugar (100g)
- 2 teaspoons orange zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, beat together the softened butter, granulated sugar, and 1 tablespoon of orange zest until the mixture is light and fluffy, creating a creamy base.
- Add Wet Ingredients: Incorporate the 2 egg yolks and 3 tablespoons of orange juice into the butter mixture, mixing well until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth dough. Gently fold in the fresh cranberries using a spatula to evenly disperse them without breaking.
- Prepare Sugar Topping: In a small dish, combine ½ cup granulated sugar and 2 teaspoons of orange zest. Rub the mixture between your fingers to infuse the sugar with orange zest aroma and flavor.
- Shape Cookies: Using a 1 ½ tablespoon scoop, portion the dough and roll gently between your palms to form smooth balls. Roll each dough ball thoroughly in the orange-zested sugar to coat all sides, then place on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake: Place the baking sheets on the center rack and bake at 350°F (175°C) for 11-13 minutes, until the edges of the cookies turn a light golden color.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely, allowing them to set perfectly.
Notes
- Make sure the butter is softened to room temperature for easier mixing and a smoother dough.
- Use fresh cranberries for the best flavor and texture; frozen cranberries may release more moisture and affect dough consistency.
- Do not overbake; removing when edges turn light golden ensures a soft, chewy texture.
- You can substitute orange juice with freshly squeezed lemon juice for a tangier twist.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
