Name: Cranberry Orange Cookies Recipe
Total time: 30 min
Ingredients: 2 ½ cups all-purpose flour – measure carefully; too much flour makes cookies dense.; 1 teaspoon baking soda – helps the cookies rise with just the right chew.; ½ teaspoon salt – balances the sweetness beautifully.; 1 cup unsalted butter (softened – room temperature butter creams better, don’t microwave it.); 1 cup granulated sugar – keeps the cookies sweet and crisp at the edges.; ½ cup brown sugar (packed – adds moisture and a subtle caramel flavor.); 2 large eggs – make sure they’re at room temperature for even mixing.; 1 teaspoon vanilla extract – use pure vanilla if possible for a richer flavor.; 2 tablespoons fresh orange juice – bottled juice doesn’t give the same freshness.; 1 tablespoon orange zest – always zest before juicing the orange.; 1 cup dried cranberries – chewy and sweet; fresh cranberries add tartness if you prefer.; ½ cup white chocolate chips (optional – melt into creamy pockets of sweetness.)

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Cranberry Orange Cookies Recipe: A Delightful Treat You Can’t Resist

I can’t even begin to tell you how much I love these cranberry orange cookies! The first time I baked them, my whole kitchen smelled like citrus sunshine mixed with warm butter. I couldn’t resist sneaking one straight off the tray (okay, maybe two).

They’re soft, chewy, and packed with sweet-tart cranberries and zesty orange flavor that feels both refreshing and cozy.

Every time I make them, I feel like I’m baking a little bit of holiday cheer—even if it’s the middle of summer. Trust me, once you try them, you’ll keep coming back for more.

Ingredients

Here’s everything you’ll need to whip up these delicious cookies. I’ve added little notes and pro tips to help you get the best results.
2 ½ cups all-purpose flour – measure carefully; too much flour makes cookies dense.
1 teaspoon baking soda – helps the cookies rise with just the right chew.
½ teaspoon salt – balances the sweetness beautifully.
1 cup unsalted butter, softened – room temperature butter creams better, don’t microwave it.
1 cup granulated sugar – keeps the cookies sweet and crisp at the edges.
½ cup brown sugar, packed – adds moisture and a subtle caramel flavor.
2 large eggs – make sure they’re at room temperature for even mixing.
1 teaspoon vanilla extract – use pure vanilla if possible for a richer flavor.
2 tablespoons fresh orange juice – bottled juice doesn’t give the same freshness.
1 tablespoon orange zest – always zest before juicing the orange.
1 cup dried cranberries – chewy and sweet; fresh cranberries add tartness if you prefer.
½ cup white chocolate chips (optional) – melt into creamy pockets of sweetness.

Note: This recipe makes about 24 cookies, depending on the size

Variations

Want to change things up? Here are a few of my favorite tweaks:

Dairy-free: Swap butter with plant-based margarine and use dairy-free white chocolate chips.
Sugar-free: Use a natural sweetener like monk fruit or erythritol instead of sugar.
Extra flavor: Add ½ teaspoon cinnamon for a warm spice kick.
Tart twist: Use fresh cranberries instead of dried ones (coat them lightly in flour so they don’t sink).

Cooking Time

Prep Time: 15 minutes
Chill Time: 30 minutes (optional but worth it!)
Cook Time: 12–15 minutes
Total Time: 30 minutes (without chilling)

Equipment You Need

Mixing bowls – for separating wet and dry ingredients.
Electric hand or stand mixer – for creaming butter and sugar without effort.
Measuring cups and spoons – accuracy is key in baking.
Zester or microplane – for fresh, fragrant orange zest.
Baking sheets – lined with parchment for easy cleanup.
Cookie scoop – keeps cookies uniform in size.
Cooling rack – prevents soggy bottoms as cookies cool.

How to Make Cranberry Orange Cookies Recipe?

Preheat and Prepare

I start by preheating my oven to 350°F (175°C) and lining my baking sheet with parchment paper. In a medium bowl, I whisk together the flour, baking soda, and salt—this keeps everything evenly distributed.

Cream Butter and Sugars

In a large bowl, I beat the softened butter with the granulated and brown sugar until the mixture turns light and fluffy. This usually takes me about 2–3 minutes with a hand mixer, and it’s the secret to getting soft, chewy cookies.

Add Wet Ingredients

Next, I beat in the eggs one at a time so they blend smoothly. Then I stir in vanilla, fresh orange juice, and that fragrant orange zest. At this point, the dough already smells incredible!

Mix in Dry Ingredients

Slowly, I add the dry mixture into the wet, stirring gently until just combined. Overmixing here can make the cookies tough, so I stop as soon as I see no more flour streaks.

Add Cranberries and Chocolate

With a spatula, I fold in the dried cranberries and white chocolate chips until they’re evenly scattered through the dough. I love how the colors pop against the dough—it already looks festive.

Chill the Dough (Optional)

If I have time, I pop the bowl into the fridge for about 30 minutes. This helps the cookies hold their shape better and deepens the flavor.

Bake to Perfection

Using a cookie scoop, I drop dough balls onto the prepared baking sheet, leaving space in between. They bake for 12–15 minutes, just until the edges are golden while the centers stay a little soft. After resting 5 minutes on the sheet, I move them to a cooling rack.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned from baking these cookies more than once:

I always zest the orange before juicing it—it’s so much easier.
Chilling the dough overnight gives the best flavor; it’s worth the wait.
If I use fresh cranberries, I add a little extra sugar to balance the tartness.
A light sprinkle of flaky sea salt before baking makes the flavors pop.

How to Serve Cranberry Orange Cookies Recipe?

These cookies are so versatile, I serve them differently depending on the occasion. For a cozy night, I enjoy them warm with a mug of tea. For holidays, I drizzle them with melted white chocolate and sprinkle a little orange zest on top—they look so festive! You can also stack a few, wrap them in cellophane, and tie with a ribbon for a thoughtful edible gift.

Nutritional Information

On average, one cookie has the following:

Calories: 150
Protein: 2g
Carbohydrates: 18g
Fat: 8g

Make Ahead and Storage

Room Temperature

I keep them in an airtight container on the counter for up to 5 days. They stay soft and chewy this way.

Refrigeration

When I want them to last a little longer, I refrigerate them for up to a week. A quick 10-second zap in the microwave makes them taste freshly baked.

Freezing

I often freeze cookie dough balls on a tray, then store them in a bag for up to 3 months. That way, I can bake just a few whenever the craving hits.

Why You’ll Love This Recipe?

These cookies have become one of my all-time favorites, and here’s why:

They’re incredibly easy to make, even if you’re not an experienced baker.
The flavor combo of tart cranberries and citrusy orange is fresh, bright, and unique.
They can be adapted for dairy-free, sugar-free, or even gluten-free diets.
Perfect for holidays, gifting, or just treating yourself any day of the week.
The dough freezes beautifully, so fresh cookies are always just minutes away.

Ash Tyrrell