Orange Cranberry Cookies

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.

Ingredients

  • 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

Instructions

  1. In a medium bowl, whisk together flour, baking soda and salt.
  2. In a separate large bowl, cream the butter with an electric mixer on medium-high for 2-3 minutes.
  3. In a separate bowl, combine sugar, light brown sugar and orange zest. Use fingers to mix well.
  4. Add sugar mixture to the butter and mix for another 2-3 minutes.
  5. Beat in egg, vanilla extract and 2 tbsp of orange juice. Mix until combined.
  6. Add dry ingredients slowly, in increments, and mix well after each addition.
  7. Carefully fold in the cranberries.
  8. Cover and refrigerate for 1 hour.
  9. Preheat oven to 275 degrees F. Line baking sheets with parchment paper.
  10. Using a medium cookie scoop, drop dough onto baking sheets 2 inches apart.
  11. Bake 12-14 minutes. Allow to cool on sheets for 3 minutes before transferring to a wire rack to cool.
  12. When completely cool, make glaze by mixing 3 tbsp orange juice and confectioners sugar. Add more sugar to make it more thick, if needed.
  13. Drizzle the glaze over the cookies. Allow it to stand until set.
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