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Chewy Cranberry Orange Cookies with Zesty Glaze

A stack of three chewy cranberry orange cookies drizzled with white icing on a white plate.
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Make these soft and chewy cranberry orange cookies, perfect for holiday baking or a simple, comforting treat. The bright citrus zest pairs well with tart dried cranberries.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1/2 cup white chocolate chips (optional, for richness)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the egg, vanilla extract, and orange zest until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Stir in the dried cranberries and white chocolate chips, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly press the dough balls down.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look soft. These cookies will firm up as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and orange juice until smooth. Add more juice, a drop at a time, if the glaze is too thick.
  11. Once cookies are completely cool, drizzle the orange glaze over the tops. Let the glaze set before serving.

Notes

  • For a stronger orange flavor, soak the dried cranberries in a tablespoon of orange juice for 10 minutes before adding them to the dough.
  • If you prefer a shortbread texture, reduce the baking time by 1 minute and chill the dough for 30 minutes before scooping.
  • These cookies freeze well before baking; place scoops on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time.

Nutrition

Find it online: https://cookingbycarla.com/cranberry-orange-cookies-recipe/