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Stack of homemade cranberry orange cookies with white chocolate chunks, golden edges, and a soft, chewy center. Top cookie has a bite taken out, showing cranberries and zest inside.

Cranberry Orange Cookies

These Cranberry Orange Cookies are the ultimate holiday treat—chewy, tender, and bursting with the perfect balance of tart cranberries and bright citrus flavor. With pro baking tips, an optional orange glaze.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best cranberry orange cookies recipe, Cranberry Orange Cookies, Cranberry orange cookies recipe, Cranberry orange shortbread cookies, Easy cranberry orange cookies, Healthy cranberry orange cookies, Old fashioned cranberry orange cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 10 minutes
Total Time: 42 minutes
Servings: 24 cookies
Calories: 185kcal
Cost: $9

Equipment

  • Stand mixer or hand mixer (For creaming butter and sugar)
  • Large mixing bowl (For wet and dry ingredients)
  • Cookie sheets (Lined with parchment)
  • Wire rack (For cooling cookies)
  • Cookie scoop (Optional, for uniform size)
  • Zester or Microplane (For orange zest)

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 tablespoon Cornstarch - Helps create soft, chewy texture
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Unsalted butter - Softened
  • ¾ cup Brown sugar - Packed
  • ½ cup White sugar
  • 2 large Eggs - Room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Orange extract - Optional but recommended
  • 1 tablespoon Orange zest - From 1 large orange
  • 1 ¼ cups Fresh cranberries - Roughly chopped
  • ¼ teaspoon Ground ginger - Optional – rubbed with zest for extra flavor

Instructions

  • Preheat the oven to 350°F. Line baking sheets with parchment paper. Zest the oranges and chop the fresh cranberries. Let the butter soften to room temperature.
  • In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and orange extract, followed by the orange zest (rubbed with a pinch of ginger, if using).
    Make the cookies: Cream butter, white sugar, and brown sugar in a mixing bowl until smooth. Beat in egg until well blended. Mix in orange juice and zest.
  • In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Toss chopped cranberries in a little flour, then gently fold them into the dough.
    Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into the butter mixture until combined. Mix in cranberries and walnuts until evenly distributed.
  • Scoop dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft. Cool on the sheet for 5 minutes, then transfer to a wire rack.
    Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
  • Mix powdered sugar with fresh orange juice and a bit of zest to make a glaze. Drizzle over completely cooled cookies and let set for 15 minutes before serving or storing.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.8mg