If you’re looking for a cookie that hits all the right notes, sweet, tangy, chewy, and packed with flavor, these Cranberry Orange Cookies are about to become your new favorite. Imagine biting into a soft, buttery cookie that’s bursting with juicy dried cranberries and a bright, zesty punch of orange in every bite. They’re perfect for cozy afternoons with a cup of tea, holiday gatherings, or just treating yourself.
The best part? They’re surprisingly easy to make, and I’m going to walk you through every step so you can bake them like a pro at home. Easy, stress-free, and so tasty you’ll want to bake them often.
Why You’ll Adore These Cranberry Orange Cookies
Bright, festive, and cheerful – The orange zest adds a fresh twist that makes these cookies feel like sunshine on a plate, even on a chilly day.
Easy enough for any baker – No fancy techniques or equipment needed. As long as you can handle three steps, mix, scoop, bake, you can whip up these cookies.
Perfect for sharing (or sneaky snacking) – They’re impressive enough for guests but disappear fast when it’s just you and the cookie jar.
Kid-friendly and grown-up-approved – Sweet enough for little hands, sophisticated enough for adult taste buds.
They make gifting effortless – Wrap a few in parchment and tie with a ribbon, and suddenly you’re a cookie hero.
The Ingredients You’ll Need
- All-purpose flour: I recommend using it sifted for a light, soft cookie texture.
- Baking powder: It’s best if you use it to give your cookies a gentle lift.
- Baking soda: Always include it to help your cookies spread perfectly and turn golden.
- Salted butter: So your cookies come out rich and tender.
- Granulated sugar: It adds sweetness and a tiny crunch that makes every bite delightful.
- Light brown sugar: I recommend this for chewiness and a warm, caramel-like flavor.
- Egg: It’s best if you use it at room temperature to keep the dough smooth and soft.
- Vanilla extract: Always a little boost of flavor that brings everything together beautifully.
- Orange zest: I recommend grating it fresh to get that bright, citrusy punch.
- Dried cranberries: Always go for plump ones so every bite is chewy and tangy.
- Powdered sugar: For a silky, lump-free glaze, give it a quick sift first.
- Fresh orange juice: It’s best if you squeeze it fresh to get maximum bright flavor.
- A pinch of salt: Always add it to balance the sweetness in the glaze.
How to Make Cranberry Orange Cookies
Step 1: Get your kitchen ready
Before you start, I recommend softening your butter and bringing your egg to room temperature, it really helps everything mix together smoothly. Line your baking sheets with parchment or a silicone mat, and have a spoon or small cookie scoop ready. I always find that prepping first makes baking way more enjoyable.
Step 2: Cream the butter and sugars
In a large bowl, beat your butter with the granulated and brown sugar until creamy and a little fluffy (use the paddle attachment). You’ll know it’s ready when it’s lighter in color and soft to touch.
Step 3: Flavor it up
Add in your egg, vanilla extract, and freshly grated orange zest. When zesting, take your time and grate it right over the bowl so the natural oils fall straight into the mix, that tiny detail makes the glaze smell incredible and taste even brighter. Mix until everything is just combined, scraping down the sides as you go.
Step 4: Mix in the dry ingredients
Sift together your all-purpose flour, baking powder, and baking soda. Gradually fold them into the wet mixture, gently, not vigorously. This keeps your cookies tender and soft. Here’s a handy tip: if you notice a bit of flour 1 to the bottom of the bowl, gently fold it in with a spatula. This way, everything blends smoothly without the risk of overmixing the batter.
Step 5: Add the cranberries
Gently fold in the dried cranberries until they’re evenly spread throughout the dough. I like to push a few slightly deeper into the dough balls when rolling, that way each cookie has a perfect cranberry bite.
Step 6: Shape and chill
Divide the dough into balls using your hands or a cookie scoop. Place them on your lined tray or in a parchment-lined container and chill for 40 minutes. Don’t skip this part, chilling the dough keeps it from spreading too much while baking, so your cookies come out thick, tender, and perfectly chewy.
Step 7: Preheat and bake
While the dough chills, preheat your oven to 180°C / 400°F. Arrange your dough balls on the tray, leaving about 2 inches between each. Bake for 12 minutes. The goal is lightly golden edges and tender centers; don’t worry, the cookies will finish firming as they rest. A tip I love: if you like extra chewy cookies, slightly underbake by a minute.
Let your cookies cool on the tray for 10 minutes before transferring them to a rack. This prevents them from breaking and keeps them soft in the center.
Step 8: Drizzle magic
Mix your powdered sugar, fresh orange juice, and a pinch of salt into a smooth glaze. Use a spoon to drizzle the glaze gently over the cookies. I like to make little zigzags, it looks fancy but takes zero effort. Let it set for a few minutes, then dig in and enjoy!
Mistakes to Avoid
Using cold butter or egg: I recommend softening your butter and bringing your egg to room temperature. Cold ingredients make it harder to mix the dough evenly and can lead to dense cookies.
Overmixing the dough: Always fold the flour in gently. Overmixing develops gluten and can make your cookies tough instead of soft and chewy.
Skipping the chill: Chilling the dough isn’t optional! It keeps cookies from spreading too much and helps lock in that chewy texture.
Crowding the baking tray: Space the cookies out, leaving at least 2 inches between each one. They’ll bake evenly and you won’t get one giant cookie blob!
Baking too long: Keep an eye on the edges; lightly golden edges with soft centers are perfect. Overbaking steals the chewiness.
Glaze too runny: If your orange drizzle is too thin, it can soak into the cookies instead of sitting prettily on top. Stir in a touch of extra powdered sugar, if you need to thicken it.
What to Serve With Cranberry Orange Cookies
- A warm mug of spiced tea: Chai or cinnamon blends bring out the citrusy zest perfectly.
- Freshly brewed coffee: The bitterness of coffee balances the sweetness and tang of the cookies.
- Hot chocolate with a twist: Add a tiny orange peel or a sprinkle of cinnamon for extra coziness.
- Vanilla or orange-scented ice cream: A soft, creamy contrast to the chewy cookies.
- A drizzle of melted white chocolate: Make a quick dipping sauce for extra indulgence.
If tangy cranberries and soft cookies make your heart happy, don’t miss these white chocolate cranberry cookies for your next baking fix.
How to Store and Reheat your Cookies
Airtight container at room temperature: Keep them in a sealed container for up to 4 days. Tip: add a slice of bread inside to keep them soft and chewy.
Refrigerate for longer freshness: Store up to a week.
Freeze for future indulgence: You can freeze unbaked dough balls or baked cookies for up to 3 months. Tip: arrange dough balls on a tray to freeze first, then move them into a freezer bag so they won’t stick together.
Layer with parchment: If stacking baked cookies, always separate layers with parchment to keep the glaze intact.
Reheat for a fresh-baked feel: A few seconds in the microwave or a 5-minute oven warm-up revives that soft, gooey texture like they just came out of the oven.
Sweet and Tangy Cranberry Orange Cookies
Ingredients
For the Cookies
- 2 cups all-purpose flour sifted for lightness
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup salted butter soft and ready to use
- ⅔ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 large egg at room temperature
- ½ teaspoon pure vanilla extract
- Zest from 1 orange finely grated
- 1 ⅓ cups dried cranberries
For the Orange Drizzle
- ⅔ cup powdered sugar sifted
- 4 teaspoons fresh orange juice
- A pinch of salt optional
Instructions
- Before you dive in, make sure your butter is soft and your egg is at room temperature, it makes mixing a breeze. Prep your baking sheets with parchment paper or a silicone mat, and have a spoon or cookie scoop ready to go.
- Start by beating the butter together with both the granulated and brown sugar until it’s creamy, smooth, and just a touch fluffy. You’ll notice it lightens in color, which is exactly the texture you want for soft, tender cookies.
- Next, stir in the egg, vanilla, and freshly grated orange zest. Take your time with the zest so the oils don’t escape, this is what gives the cookies that bright, citrusy flavor. Mix until everything is evenly combined, and be sure to scrape the sides of the bowl so no butter or sugar is left behind.
- Sift the flour, baking powder, and baking soda, then fold them gently into the wet mixture. Go slow, overmixing can make the cookies tough. Any flour left at the bottom? Simply fold it in carefully using a spatula.
- Now, add in the dried cranberries, folding gently so they’re distributed evenly. When rolling the dough balls, I like to press a few cranberries slightly deeper into each ball so each cookie has a perfect burst of tangy sweetness.
- Shape the dough into balls with your hands or a scoop and place them on your lined tray or a parchment-lined container. Chill for around 40 minutes.
- While the dough chills, preheat your oven to 180°C / 350°F. Place the dough balls on the tray with some space between them. Bake for about 12 minutes.
- Let them cool on the tray for 10 minutes before moving them to a wire rack, this keeps them from breaking and keeps the centers perfectly soft.
- To finish, whisk together the powdered sugar, fresh orange juice, and a touch of salt until smooth and glossy. Drizzle over the cooled cookies using a spoon. Then enjoy these chewy, zesty, cranberry-packed cookies!
Notes
- You can toss in a few white chocolate chips for a fun twist.
- Also, you can add a tiny pinch of cinnamon or nutmeg to the glaze for a cozy twist.
- Turn the tray halfway through baking to ensure the edges bake up evenly golden.
- Remember every oven is different, start checking a minute before the timer.
