Ingredients

2 ¼ cups all-purpose flour (319g), scoop and level method

½ teaspoon salt

16 tablespoons unsalted butter, softened (227g)

¾ cup granulated sugar (149g)

½ cup confectioners’ sugar (57g)

2 large egg yolks

2 teaspoons vanilla extract

½ cup chopped dried cranberries (packed)

1 tablespoon finely grated orange zest (from 2 – 3 oranges)

½ cup sugar for sprinkling on cookies (optional)

Extra orange zest for sprinkling on cookies (optional)

Instructions

Step 1: Whisk the flour and salt together in a bowl.

Step 2: Cream the butter, granulated sugar, confectioners’ sugar, and orange zest together in a stand mixer fitted with the paddle attachment or with a hand mixer for 1 ½ minutes.

Step 3: Mix in the egg yolks and vanilla extract until combined.

Step 4: Add the flour and salt mixture, mixing just until combined.

Step 5: Stir in the chopped dried cranberries.

Step 6: Shape the dough into two equally sized logs about 8 inches long and 1 ¾ inches in diameter. Wrap tightly in plastic wrap and chill for at least 2 hours or up to 3-4 days.

Step 7: When ready to bake, preheat the oven to 325° F and position the rack in the middle.

Step 8: Slice the chilled dough into ⅓ inch thick circles using a sharp serrated knife and a gentle sawing motion for clean cuts.

Step 9: Place the cookies about 1 inch apart on a parchment-lined baking sheet. Sprinkle with a little sugar, if desired.

Step 10: Bake one sheet at a time until the edges just start turning golden for a crisper cookie, about 13 minutes.

Step 11: For softer cookies, remove when set but edges are not golden, about 12 minutes.

Step 12: Immediately sprinkle the cookies with sugar again as they come out of the oven for extra sparkle.

Step 13: Let the cookies cool on the baking sheet for 3 minutes, then transfer carefully to a cooling rack.

Step 14: Optionally, sprinkle with freshly grated orange zest before serving for a bright finish.

Tips & Variations

Use fresh, unwaxed oranges for the best orange zest flavor and avoid any bitterness.

For a nutty twist, add ½ cup chopped pecans or walnuts along with the cranberries.

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

If you prefer a tangier bite, soak dried cranberries in orange juice for 10 minutes before mixing them into the dough.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have a high moisture content and may alter the texture of these cookies. It’s best to stick with dried cranberries to keep the dough consistency and baking results consistent.

How do I prevent the cookies from spreading too much?

Chilling the dough logs thoroughly before slicing helps prevent spreading. Also, baking at the recommended 325° F ensures the cookies hold their shape well.