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Cranberry Orange Cookies Recipe
Ash Tyrrell

Cranberry Orange Cookies Recipe

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).
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Total Time 30 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.