Deliciously Simple Christmas Cranberry Orange Cookies

Christmas Cranberry Orange Cookies have literally saved me when holiday chaos takes over. You know the feeling: you want something sweet, but every recipe seems like it takes years and seventeen bowls. These are different. These are a “throw on a Christmas playlist, toss flour around, and somehow still feel like a five-star baker” type of cookie. And truthfully, they’re even better the next day, if you can keep your hands off them that long!

Ingredients for Cranberry Orange Cookies

Okay, so let’s not make it weird or intimidating. Everything here is simple, nothing hard to find, and—if you’re like me—probably already living in your pantry or fridge. Here’s what you’ll need to whip up these Christmas Cranberry Orange Cookies:

• All-purpose flour – Give your dough good structure.
• Baking powder – Helps things puff up just right.
• Salted butter – Room temperature makes a difference, trust me, don’t skip that.
• Granulated sugar – Basic, reliable, essential.
• Egg – Just one, nothing fussy.
• Fresh orange zest and orange juice – Don’t skip, or you’ll miss that zippy flavor.
• Dried cranberries – Tart and chewy (chop, or leave them whole for a chunkier vibe).
• Vanilla extract – Optional, but I say yes.
• A pinch of salt – Makes all the magic pop.

One time, I accidentally swapped fresh orange juice with bottled. Nope. Not the same, don’t do it. Please.

Steps to Make Cranberry Orange Cookies

First thing, preheat your oven (otherwise—oops—you’ll be waiting forever). Cream your butter and sugar together ‘til it’s light and fluffy. Add the egg, orange zest, orange juice, and vanilla if you’re using it. Beat it all until it looks smooth…ish.

Toss in your flour, baking powder, and that pinch of salt. Stir just until you don’t see any more flour streaks—please don’t overdo it or the cookies get tough. Last comes the cranberries. Fold them in (gently, you want them scattered everywhere). Drop dough by spoonfuls onto a cookie sheet. Bake till the edges look a little golden, around 10 minutes. If you see them just starting to brown and smell wafting from the oven, they’re done.

Let them cool a smidge before digging in. Eat a warm cookie—because, why not? I mean, who can resist?

Tips for Perfect Cranberry Orange Cookies

Want cookies that wow your guests? Pay attention to a few small details. If your butter isn’t soft enough (think: room temp, not melting) the dough just won’t mix right. Room temp eggs help, too. When zesting that orange, don’t get the bitter white part underneath—the zest carries the flavor.

Also, don’t skimp on the chill. Pop the dough in the fridge for fifteen minutes if it’s sticky. They bake up prettier that way. Oh, and line your baking sheet with parchment or a silicone mat. It keeps things neat (and makes cleanup mildly joyful).

“Made these for the family, and everyone thinks I secretly went to pastry school. Nope! So easy and bright-tasting. Will be on repeat for every holiday!” – Janelle, loyal cookie eater

Storing Cranberry Orange Cookies

Let’s get real. Sometimes holiday cookies disappear fast, but if you manage to hide a few, here’s how to keep them fresh. Store your Christmas Cranberry Orange Cookies in an airtight container for up to four days at room temp. They freeze like champs: toss them into a zip bag, squeeze out extra air, and they’ll keep for two months.

Honestly, my sister likes them frozen… weirdly delicious with hot tea. Just let them thaw briefly, or eat them frosty if you like a little crunch. Making ahead? Go ahead. These cookies don’t dry out as fast as some others, so you’re safe.

Variations and Add-Ons for Cranberry Orange Cookies

Not everyone likes things plain—gotta keep life spicy, right? If dried cranberries aren’t your thing, swap in chopped dried cherries or even golden raisins. White chocolate chips are insane with the orange flavor—seriously, addictive. Chopped nuts (pecans or walnuts are both good) add crunch.

I even tried a lemon zest batch once, and wow, talk about zing. Don’t be afraid to drizzle with a white chocolate glaze if you wanna go all-in for Christmas flair. Or, sprinkle with coarse sugar before baking for extra sparkle.

Want ideas for how to serve these? Try these:

• Dunk in hot chocolate on a cold night.
• Bring to cookie exchanges—no one else will have these.
• Stack up and tie with a ribbon for the cutest edible gift.
• Crumble some over vanilla ice cream for a festive sundae.

My uncle says, “Cookies like these are what winter was invented for.” Gotta say, he’s not wrong!

Frequently Asked Questions about Cranberry Orange Cookies

How do I keep Christmas Cranberry Orange Cookies soft?
Keep them in an airtight container and don’t overbake. Seriously, resist the urge.

Can I freeze the cookie dough?
Yep! Just scoop it into balls, freeze on a tray, and stash in a bag. Bake as needed.

Do fresh cranberries work?
They’re tangier and wetter, so chop and dry them first or use dried.

Is it okay to double the recipe?
Absolutely, as long as you have enough baking sheets. Or just make smaller cookies for a bigger batch.

Can I use bottled orange juice?
If you’re desperate, but honestly, it just doesn’t taste the same. Fresh zest and juice make these cookies sing.

Your New Favorite Holiday Cookie Awaits

And just like that, you’ve got everything you need to whip up these Christmas Cranberry Orange Cookies. Don’t worry if you’ve never baked from scratch before—this is the place to start! For even more inspiration (or if you’re a serious baking nerd), check Mom On Timeout’s Cranberry Orange Shortbread Cookies – Mom On Timeout or get fancy with Sally’s Baking’s Cranberry Orange Icebox Cookies – Sally’s Baking for extra twists. Really, don’t sleep on these—your friends will think you hired a secret caterer, and your kitchen will smell magical. Happy holiday baking!

Cranberry Orange Cookies

Deliciously festive cookies that are easy to make and perfect for the holidays, these Cranberry Orange Cookies combine zesty orange flavor with tart dried cranberries, providing a treat that’s both simple and delightful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups All-purpose flour Give your dough good structure.
• 1 tsp Baking powder Helps things puff up just right.
• 1 pinch Salt Makes all the magic pop.

Wet Ingredients

• 1 cup Salted butter Room temperature makes a difference.
• 1 cup Granulated sugar Basic, reliable, essential.
• 1 large Egg Just one, nothing fussy.
• 1 tbsp Fresh orange zest Don’t skip for zippy flavor.
• 2 tbsp Orange juice Fresh juice preferred.
• 1 tsp Vanilla extract Optional, but recommended.

Mix-Ins

• 1 cup Dried cranberries Tart and chewy, can be chopped.

Method

 

Preparation

1. Preheat your oven.
2. Cream the butter and sugar together until light and fluffy.
3. Add the egg, orange zest, orange juice, and vanilla extract if using. Beat until smooth.
4. Stir in the flour, baking powder, and pinch of salt until no flour streaks remain. Avoid overmixing.
5. Gently fold in the dried cranberries.
6. Drop dough by spoonfuls onto a cookie sheet.

Baking

1. Bake for 10 minutes until the edges are golden.
2. Let cool slightly before serving.

Notes

For best results, use room temperature butter and eggs. Chill the dough for 15 minutes if it’s sticky, and line your baking sheets for easy cleanup. Variations include using chopped dried cherries, white chocolate chips, or sprinkles of coarse sugar before baking.