Cranberry Orange Cookies are sugar cookes filled with dried cranberries and orange zest, and rolled in sugar and orange zest before baking. They make great Christmas cookies!
These cookies are a must make for me during the holidays! Some of my other must makes are Crockpot Candy, Holly Crackles, and White Chocolate Peanut Butter Ritz Crackers!
Today I’m sharing my most favorite Christmas cookie ever!
Okay, so it’s not really the kind of cookie you’d think about for Christmas.
Normally it’s Snickerdoodles or decorated cut out sugar cookies or Italian Sugar Cookies dipped in a glaze and covered in sprinkles.
But I have been making these Cranberry Orange Cookies every Christmas for years now. And the holidays are the only time I make so I look forward to them all year long.
What You Need
Scroll down for exact measurements!
- Butter – let it sit at room temperature until softened.
- Sugar – sugar is going both in the cookies and on the cookies!
- Egg
- All-purpose flour
- Baking powder – this is the leavening agent for the cookies.
- Baking soda
- Salt
- Dried cranberries
- Orange zest – use a microplane to remove the zest of a fresh orange. The zest is going into the cookie batter and into the sugar mixture that you roll the cookies in.
How To Make Cranberry Orange Cookies
- Prep. Line 2 baking sheets with parchment paper. Set aside.
- Combine wet ingredients. Using an electric mixer, mix butter and 1 cup sugar until light and fluffy. Add egg.
- Combine dry ingredients. In a separate bowl, combine flour, baking powder, baking soda and salt.
- Add dry ingredients to wet ingredients. Add to butter mixture and mix until just combined.
- Add cranberries and orange zest. Fold in cranberries and 1 tablespoon orange zest.
- Refrigerate. Chill dough while you make orange sugar.
- Make sugar mixture. Combine ½ cup sugar and 1 tablespoon orange zest. Use your fingers to rub the 2 together until everything is combined and mixture is fragrant.
- Shape and roll. Shape dough into 1 inch balls and roll in orange sugar. Place on baking sheet and flatten slightly.
- Bake and cool. Bake at 350F for 10 – 13 minutes or until lightly golden. Cool on wire racks.
How Long Are They Good For?
Cranberry Orange Cookies will be fine at room temperature for about a week. Make sure to store them in an airtight container.
You can extend the life of these cookies by an extra couple days if you store them in the fridge – make sure to use an airtight container!
Can You Freeze Cookie Dough?
You can make the dough ahead of time and freeze it (like in preparation of the holidays). Either freeze it in a large disc or after you roll it into balls. If freezing single balls of dough, freeze on a baking sheet with an inch between each dough ball and once frozen, transfer to a freezer ziploc bag, making sure to squeeze all the air out of the bag.
Cranberry Orange Cookies dough will be good for up to 3 months in the freezer. You can bake them from frozen by adding a few extra minutes to the baking time or let them defrost for several hours in the refrigerator before baking.
Can You Freeze Cranberry Orange Cookies?
To freeze already baked cookies, wrap them tightly in plastic wrap and then transfer to a freezer ziploc bag.
They will be fine in the freezer for up to up to 3 months. To defrost, let the cookies sit at room temperature until thawed.
More Holiday Cookies
- Snickerdoodles
- Italian Sugar Cookies
- Christmas Confetti Cookies
- Candy Cane Blossoms
- Coconut Macaroons
- Pistachio Thumbprint Cookies
- Butterscotch Pudding Cookies
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Cranberry Orange Cookies
Cranberry Orange Cookies are sugar cookes filled with dried cranberries and orange zest, and rolled in sugar and orange zest before baking. They make great Christmas cookies!
Ingredients
For the cookies:
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dried cranberries, finely chopped
- 1 tablespoon orange zest
For the rolling sugar:
- ½ cup sugar
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350.
- Using an electric mixer, mix butter and 1 cup sugar until light and fluffy. Add egg.
- In a separate bowl, combine flour, baking powder, and baking soda. Add to butter mixture and mix until just combined. Fold in cranberries and 1 tablespoon orange zest. Chill dough while you make orange sugar.
- Combine ½ cup sugar and 1 tablespoon orange zest. Use your fingers to rub the 2 together until everything is combined and mixture is fragrant.
- Shape dough into 1 inch balls and roll in orange sugar. Place on baking sheet and flatten slightly.
- Bake 10 - 13 minutes or until lightly golden. Cool on wire racks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 47mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 1g
April says
Made these for the gang at work and they are already asking for more!!
Donna says
I think finely chopped pecans would be very tasty.. Want to make these cookies soon.
Donna says
I have made these numerous times and they are delicious. Not heavily flavored which is what I like. Put white chocate chips in sounds like a great idea for a little extra punch. I usually get close to 3 dozen for a single recipe.
amanda says
I love the white chocolate chips idea!
Donna says
Thank you so much for your recipe Amanda!
I just bake them and they are truly delicious!
I send you a big hug from The Netherlands!
amanda says
Yay, I’m so glad you enjoyed them!
Laura says
I’m wondering about the dried cranberries – can I use a product like craisins?
C says
Raisins are dried cranberries, so yes!
C says
Craisins. (Spellcheck changed the word)
Pat Vause says
I made these using orange marmalade I. The dough instead of zest ( too lazy to go buy orange) and they turned our amazing and delish! Wish I could post A picture.
Amber says
Could I use fresh frozen cranberries?
amanda says
I don’t think so. I imagine they’d have too much liquid in them.
Denelle says
These turned out amazing! I made small bite size cookies and got roughly 50 per batch. They are light, fluffy, flavorful and DELICIOUS! I can’t wait to take them for my cookie exchange tomorrow.
Kathy says
Love these. I made them last year for Christmas and I’m making them now for this Christmas. I didn’t have any problems with this recipe at all.
Joyce Powell says
Made the coonkies, found that my batter sticky, The cookies were very thin. I added a little four, made a big difference. Delicious, the family loves them.
Joan.walker says
Really good also with lemon zest
Sapna says
OMG looks SO good!
Jocelyn says
These cookies are delicious! Thank you for sharing the recipe.
Crystal says
I loved your cookie, I made it today and doubled the recipe for a New years party. I just tasted it and it’s light and fluffy and super yummy. The only thing I used different was mandarin oranges becuase its what I had. Thank you so much for sharing!
vicky says
these look delicious! can you freeze the dough?
Teri says
I love these cookies. The thing I did differently was a I added a orange zest glaze. It added a nice touch to the last. I still need the sugar zest in addition to the glaze. Husband loves them! Thanks for sharing.
Whitney says
just ate one from my first batch. Hands down the best cookie I’ve ever made or eaten.
Michelle says
Sorry I didn’t realize 3/4 cup butter is equal to 1.5sticks. Haha
amanda says
I hope they turn out well! These are always a favorite! :)
Michelle says
I’m not sure I just made these and my dough is flakey and dry. Am I missing something? Looks like it needs a liquid more than just 1 egg? Any ideas?
Crystal says
Mine did the same thing so I added a lil bit of water didn’t hurt it a bit. :-)
Lita says
Would this recipe work with dried zest? Thanks.
amanda says
I’m really not sure – I’ve never worked with dried zest. Can you soak it in water to kind of plump it up? I wish I was more help!
Janine says
I’ve made these for several years and always a big hit. Last year I added mini chocolate chips to try something new and they were delicious