Cranberry Orange Cookies
Delightful cookies that combine the tartness of cranberries with the zestiness of oranges, perfect for holiday gatherings and cookie swaps.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's creamy and fluffy.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- Zest from 1 orange orange zest
Add-ins
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans Optional for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract.
- Gradually blend the flour mixture into the wet ingredients until fully combined.
- Fold in the cranberries and nuts (if using) until evenly distributed.
- Drop dough by spoonfuls onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, consider adding a bit of orange juice to the batter. Store in an airtight container at room temperature for up to one week or freeze for up to three months.