I’m a big fan of the orange and cranberry flavor combination and these cookies capture it perfectly! With the glaze, they almost remind me of scones, especially since they are soft. I found this recipe on My Baking Addition and it was pretty easy to put together. (Except chopping cranberries took longer than I thought …) A perfect recipe for the upcoming holiday season, too. (Thanksgiving cookies?)
I’ve posted the recipe below for convenience but the actual blog post has a lot of great pictures and tips too.
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- orange zest, from one large orange
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp + 3 tbsp orange juice
- 1 1/2 cups whole cranberries, chopped
- 1 1/2 cups confectioners sugar
- In a medium bowl, whisk together flour, baking soda and salt.
- In a separate large bowl, cream the butter with an electric mixer on medium-high for 2-3 minutes.
- In a separate bowl, combine sugar, light brown sugar and orange zest. Use fingers to mix well.
- Add sugar mixture to the butter and mix for another 2-3 minutes.
- Beat in egg, vanilla extract and 2 tbsp of orange juice. Mix until combined.
- Add dry ingredients slowly, in increments, and mix well after each addition.
- Carefully fold in the cranberries.
- Cover and refrigerate for 1 hour.
- Preheat oven to 275 degrees F. Line baking sheets with parchment paper.
- Using a medium cookie scoop, drop dough onto baking sheets 2 inches apart.
- Bake 12-14 minutes. Allow to cool on sheets for 3 minutes before transferring to a wire rack to cool.
- When completely cool, make glaze by mixing 3 tbsp orange juice and confectioners sugar. Add more sugar to make it more thick, if needed.
- Drizzle the glaze over the cookies. Allow it to stand until set.