Best Christmas Cranberry Orange Cookies Recipe

ByMadison Rae
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Best Christmas Cranberry Orange Cookies Recipe

In the spirit of the holiday season, these delightful Cranberry Orange Cookies bring a bright and festive flavor to your dessert table. Combining the tartness of cranberries with the refreshing zing of oranges, these cookies are perfect for sharing with family and friends. Whether you are baking for a holiday party or simply treating yourself, these cookies will surely be a hit!

Why make this recipe

Making these Cranberry Orange Cookies is a great way to celebrate the holidays. They are easy to make and bring a wonderful combination of flavors that remind you of Christmas. Plus, they fill your home with a warm, inviting scent as they bake. These cookies can be a fun activity to do with kids or friends, making memories while enjoying delicious treats.

How to make Best Christmas Cranberry Orange Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • Zest of 1 orange
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until combined.
  6. Fold in the dried cranberries, orange zest, and walnuts if using.
  7. Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to serve Best Christmas Cranberry Orange Cookies

Serve these cookies on a festive plate or in a decorative tin. They pair wonderfully with a cup of hot cocoa or tea. For a special touch, sprinkle some powdered sugar on top before serving, or enjoy them as they are.

How to store Best Christmas Cranberry Orange Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Place them in a freezer-safe container with layers of parchment paper in between to prevent sticking. They can be frozen for up to three months.

Tips to make Best Christmas Cranberry Orange Cookies

  • Make sure your butter is softened at room temperature for easy mixing.
  • For extra flavor, you can add a teaspoon of orange juice to the dough.
  • Experiment with other mix-ins, like chocolate chips or other nuts, for different flavors.

Variation

You can make these cookies vegan by substituting the butter with a non-dairy alternative, and using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) instead of regular eggs. You can also try using fresh cranberries for a bolder flavor, but reduce the sugar slightly.

FAQs

1. Can I use fresh cranberries instead of dried ones?
Yes, but fresh cranberries are more tart. You might want to reduce the sugar in the recipe if you use fresh cranberries.

2. How do I know when the cookies are done?
They should be lightly golden around the edges but still soft in the middle. They will firm up as they cool.

3. Can I freeze the cookie dough before baking?
Absolutely! You can scoop the dough onto a baking sheet, freeze until firm, then store the frozen dough balls in a container. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.

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Best Christmas Cranberry Orange Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful Cranberry Orange Cookies that bring a festive flavor to your dessert table, perfect for sharing during the holiday season.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • Zest of 1 orange
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until combined.
  6. Fold in the dried cranberries, orange zest, and walnuts if using.
  7. Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, add a teaspoon of orange juice to the dough. Store cookies in an airtight container for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: cookies, Christmas cookies, cranberry orange cookies, holiday baking, festive desserts

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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