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Delicious Easy Cranberry Orange Cookies on a plate, perfect for holiday treats.

Easy Cranberry Orange Cookies

These festive cookies combine the bright flavors of orange with tart dried cranberries, making them perfect for any occasion. They're easy to make and require no complicated techniques.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 1/4 cup Brown sugar, packed
  • 2 large Eggs
  • 2 teaspoons Vanilla extract
  • 1-2 units Orange zest Zest of 1 to 2 oranges, usually do 2
  • 2 tablespoons Orange juice
  • 2 1/2 cups All purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Dried cranberries, chopped if large
  • 1/2 cup White chocolate chips (optional) Can be added for sweeter cookies
  • 1/3 cup Chopped nuts (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. Cream the butter, granulated sugar, and brown sugar in a large bowl until fluffy, about 2 minutes.
  3. Beat in the eggs, vanilla, orange zest, and orange juice.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to wet ingredients and mix until no flour streaks remain.
  6. Fold in the chopped dried cranberries and optional white chocolate chips if desired.
Baking
  1. Scoop dough into 1.5 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
  2. Bake for 10 to 12 minutes until the edges look set and the tops look slightly puffy.
  3. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack.

Notes

Do not overbake! The cookies are best when the centers are still slightly soft. For a bakery-style finish, press a few extra cranberry pieces on top of each dough ball before baking. Store cookies in an airtight container for up to 4 days or freeze baked cookies for up to 2 months.