Soft and Chewy Cranberry Orange Cookies
There’s something about the combination of tart cranberries and bright citrus that feels like winter in a bite. These Cranberry Orange Cookies are soft, chewy, and full of cozy holiday flavor. The sweetness of the orange glaze perfectly complements the tangy cranberries, making these cookies a delicious choice for any occasion, from festive gatherings to an afternoon treat with tea.
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Why You’ll Like This Recipe
These cookies strike the perfect balance between sweet and tart, soft and chewy. The orange juice not only enhances the flavor but also keeps the cookies moist, while the glaze adds an irresistible finishing touch. They’re easy to make, require simple ingredients, and always impress on cookie platters.
Ingredients
You’ll need basic baking staples like butter, sugars, an egg, vanilla extract, flour, cornstarch, baking soda, and salt. The key flavors come from dried cranberries and fresh orange juice, which give these cookies their signature citrusy sweetness. An orange glaze adds an extra layer of flavor and shine.
How to Make Cranberry Orange Cookies
Step 1: Prepare the Cranberries
Bring orange juice to a boil, add dried cranberries, and let them soak for about 15 minutes. Drain and set the cranberries aside, keeping the liquid for the glaze.
Step 2: Make the Cookie Dough
Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Fold in the soaked cranberries.
Step 3: Chill and Bake
Chill the dough for about 30 minutes for better shape and texture. Scoop onto a lined baking sheet and bake until lightly golden around the edges. Let cool completely before glazing.
Step 4: Make the Orange Glaze
Whisk together powdered sugar with the remaining orange juice until smooth. Drizzle over cooled cookies and allow the glaze to set before serving.
Success Tips
- Don’t skip soaking the cranberries. It softens them and infuses extra orange flavor into the dough.
- Use room temperature butter and egg for smoother mixing and even baking.
- Chill the dough before baking to help the cookies hold their shape.
- For the best glaze consistency, add orange juice gradually until it’s thick but pourable.
All About the Ingredients
Butter: Adds richness and creates a soft, chewy texture. You can substitute with margarine, but the flavor won’t be quite as buttery.
Brown Sugar and Granulated Sugar: The mix of the two gives these cookies both moisture and crisp edges.
Cornstarch: Helps keep the cookies soft and tender.
Baking Soda: Ensures proper rise and helps them spread slightly.
Orange Juice: Provides natural sweetness and citrus aroma. Freshly squeezed juice gives the best flavor, but bottled works in a pinch.
Dried Cranberries: Offer chewy texture and tart contrast. You can swap them with chopped dried cherries or raisins for a twist.
Powdered Sugar: The base for the glaze that adds sweetness and shine.
Variations to Try
- Add Nuts: Mix in chopped pecans or walnuts for crunch.
- White Chocolate Drizzle: Replace the orange glaze with melted white chocolate.
- Cranberry Lemon Cookies: Substitute lemon juice and zest for orange juice for a tangier flavor.
- Orange Zest Boost: Add grated orange zest to the dough or glaze for even more citrus punch.
Storage Tips
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze unglazed cookies for up to 2 months and glaze after thawing.
FAQ
Can I use fresh cranberries instead of dried?
Yes, but chop them finely and pat dry before mixing into the dough to prevent excess moisture.
Do I have to glaze them?
No, they’re delicious plain too. The glaze adds sweetness and a touch of orange flavor, but it’s optional.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 2 months. Let it soften slightly before baking.
You Might Also Like
- Soft and Cakey Pumpkin Cookies
- Buckeyes (No-Bake Chocolate Peanut Butter Balls)
- No Bake Cinnamon Swirl Cheesecake – Cinnamon Roll Inspired
- Soft and Buttery Cardamom Sugar Cookies
Cranberry Orange Cookies
Ingredients
Equipment
Method
- In a small saucepan, bring the orange juice to a boil. Add the dried cranberries and let them soak for 15 minutes. Drain and reserve the liquid for the glaze.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and light. Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the soaked cranberries.
- Cover and refrigerate the dough for about 30 minutes to help prevent spreading during baking.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop the dough into balls and place them a few inches apart on the baking sheet.
- Bake for 10 to 12 minutes, or until lightly golden around the edges. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar with about ⅓ cup of orange juice or the remaining juice from soaking the cranberries. Adjust consistency with more juice or sugar if needed.
- Once the cookies are completely cool, drizzle or spread the glaze over each cookie. Let it set before serving.
