Description
These Cranberry Orange Cookies are delightful, buttery treats bursting with tangy dried cranberries and bright orange zest. Perfect for holiday gatherings or any time you want a flavorful, soft yet slightly crisp cookie with a citrus twist.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour (319g)
- ½ teaspoon salt
Wet Ingredients
- 16 tablespoons unsalted butter, softened (227g)
- ¾ cup granulated sugar (149g)
- ½ cup confectioners’ sugar (57g)
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon finely grated orange zest (from 2 – 3 oranges)
Add-ins and Toppings
- ½ cup chopped dried cranberries (packed)
- ½ cup sugar for sprinkling on cookies (optional)
- Extra orange zest for sprinkling on cookies (optional)
Instructions
- Combine Dry Ingredients: Whisk together the all-purpose flour and salt in a bowl to evenly distribute the salt throughout the flour.
- Cream Butter, Sugars, and Zest: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter, granulated sugar, confectioners’ sugar, and finely grated orange zest together for 1 ½ minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the two large egg yolks and vanilla extract until fully combined, ensuring an even texture.
- Incorporate Dry Ingredients: Gradually mix in the flour and salt mixture just until combined to avoid overworking the dough.
- Add Dried Cranberries: Fold in the chopped dried cranberries evenly throughout the dough.
- Shape and Chill Dough: Roll the dough into two equally sized logs, each about 8 inches long and 1 ¾ inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours or up to 3-4 days to firm up.
- Preheat Oven: When ready to bake, preheat the oven to 325° F (163° C) and position the oven rack in the middle.
- Slice Dough: Using a sharp, serrated knife, slice the chilled dough logs into approximately 1/3 inch thick slices with a gentle sawing motion to keep the cookies intact.
- Arrange Cookies: Place the slices about 1 inch apart on a parchment-lined baking sheet, as they do not spread much during baking. Optionally, sprinkle a little sugar on top for added sparkle and sweetness.
- Bake Cookies: Bake one sheet at a time. For crispier cookies, bake until the bottom edges just begin to turn golden, about 13 minutes. For softer cookies, remove them when set but before golden edges appear, around 12 minutes.
- Sugar Sprinkle After Baking: Immediately after removing from the oven, sprinkle the cookies with sugar again to enhance their sparkle.
- Cool Cookies: Let the cookies cool on the baking sheet for 3 minutes to firm up before carefully transferring them to a cooling rack.
- Final Touch: For extra flavor and presentation, sprinkle freshly grated orange zest on the cooled cookies before serving.
Notes
- Chilling the dough is essential to achieve a firm texture that’s easy to slice.
- You can prepare the dough up to 3-4 days in advance for convenience.
- Using a serrated knife helps prevent the cookies from squashing during slicing.
- Adjust baking time slightly to achieve your preferred cookie texture—softer versus crispier.
- Optional sugar sprinkling before and after baking adds a nice sparkle and subtle crunch.
- Extra orange zest topping enhances both aroma and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 12-13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cranberry orange cookies, citrus cookies, holiday cookies, chewy cookies, buttery cookies, orange zest cookies
