Chewy Christmas Cranberry Orange Cookies
These soft and bright cookies mix sweet orange flavor with tart dried cranberries, making them perfect for the holidays.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Use room-temperature eggs.
- 1 teaspoon vanilla extract
- Zest of 1 orange Gives concentrated orange flavor.
- Juice of 1 orange Add moisture and flavor; can be substituted with milk.
Dry Ingredients
- 3 cups all-purpose flour Measure by spooning into the cup to avoid dense dough.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup dried cranberries
- 1 cup chocolate chips (optional) Can swap with white chocolate chips for a sweeter option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and orange juice.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the dried cranberries and chocolate chips if using.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
Baking
- Bake for 10–12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.