Introduction

These orange cookies offer a delightful balance of sweet citrus and tart cranberries, making them a perfect treat for any occasion. With a zesty orange glaze on top, they bring a fresh twist to classic cookies that’s sure to impress.

There are six large round cookies on a dark baking tray lined with parchment paper. Each cookie is golden brown with visible red cranberries embedded inside. On top of each cookie, there is a shiny white glaze drizzled in thin, uneven lines across the surface. Around the tray, there are several loose red cranberries resting on a white marbled surface, and a white cloth is partially visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons orange juice
1 teaspoon orange zest
2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups dried cranberries
1 1/2 cups powdered sugar
3 tablespoons orange juice
1/2 teaspoon orange zest

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, sugar, and brown sugar until light and well combined. Add the egg, orange juice, and orange zest, mixing thoroughly.
Step 2: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a cookie dough forms.
Step 3: Fold in the dried cranberries evenly by hand. Drop tablespoonfuls of dough onto prepared cookie sheets, spacing them to allow spreading.
Step 4: Bake for 8 to 10 minutes until the edges are lightly golden. Let the cookies rest on the baking sheet for 2 minutes, then transfer to cooling racks.
Step 5: While the cookies cool, prepare the icing by mixing powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cookies.
Step 6: Allow the icing to harden completely, placing the cookies in the freezer briefly if desired to speed this. Store cookies in an airtight container once the icing is set.

Tips & Variations

For a softer cookie, reduce the baking time slightly and check frequently.
Swap dried cranberries for chopped dried apricots or cherries for a different fruity flavor.
Add a teaspoon of vanilla extract to the wet ingredients for extra depth.
If fresh oranges are not available, bottled orange juice and zest work well too.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate for up to two weeks or freeze for up to three months. Reheat gently at room temperature or in a low oven to soften if needed.

How to Serve

Six round cookies with a light golden-brown base are arranged on a baking sheet lined with white parchment paper. Each cookie is topped with bright red cranberries embedded in the dough and drizzled with a thin, glossy white icing in irregular lines. The baking sheet has a dark rim and sits on a white marbled surface. Some loose cranberries are scattered near the bottom left corner beside a white textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries are much more tart and contain more moisture, which may affect the texture of the cookies. It’s best to use dried cranberries for this recipe to maintain the right balance.

Is it possible to make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add a binding agent to achieve a similar texture.