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Cranberry Orange Cookies
Cranberry orange cookies are buttery cookies that feature a delightful combination of tangy cranberries and orange flavors dipped in white chocolate.
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Cranberry orange cookies are delicious buttery cookies bursting with the combination of tart cranberries and sweet orange. These melt-in-your-mouth cranberry shortbread orange cookies are soft and chewy, with a sweet white chocolate drizzle that makes them irresistible. You’ll definitely want to add this recipe to your cookie jar!
Craving more yummy cranberry recipes? Check out these Cranberry Cake, Cranberry Pecan Oatmeal Cookies, and Pistachio and Cranberry Fudge recipes.
Cranberry Orange Cookies Ingredients
You will need:
- 1 cup unsalted butter, room temperature
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- ½ cup dried sweetened cranberries, chopped
- 1 tablespoon fresh orange zest
- ¾ cup white chocolate chips
PRO TIP: If you are using fresh cranberries instead of dried cranberries, finely chop them using a food processor before adding them to this recipe for cranberry orange cookies.
Substitutions and Additions
SUGAR: The confectioners’ sugar gives those melt-in-mouth soft cookies. You can replace it with granulated sugar but make sure to beat the butter and sugar for at least 10 minutes to get that creamy, fluffy texture before adding the flour.
How to Make Cranberry Orange Cookies
STEP ONE: In a stand mixer bowl, combine butter and confectioners’ sugar and beat on medium speed until the mixture turns light and fluffy for 3 to 5 minutes. Add the vanilla extract and salt and beat for another minute.
STEP TWO: Add the flour in batches and mix on low speed until just combined.
STEP THREE: Fold in the chopped cranberries and orange zest using a spatula.
STEP FOUR: Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them each separately in plastic wrap. Refrigerate the cookie dough log for at least 1 hour or overnight.
STEP FIVE: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
PRO TIP: Bake cookies on the middle rack for even baking, and bake one cookie sheet at a time.
STEP SIX: When it’s time to bake, remove the plastic wrap and cut the cookie dough log into slices (about ⅓-inch thickness). Place them on the prepared baking sheet and bake for 10 to 12 minutes until the edges just start to turn golden.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP SEVEN: Once done, allow the cookies to cool for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
STEP EIGHT: Meanwhile, melt the white chocolate in the microwave until completely melted. Dip each cookie in melted chocolate or drizzle some on the cookies and place it on parchment paper.
STEP NINE: Once the chocolate is set, serve the cookies immediately or store them in an airtight container.
How to Serve Cranberry Orange Cookies
This perfect cookie is best enjoyed with a tall glass of cold milk or a warm mug of hot chocolate, perfect for washing down each delicious and satisfying bite. Orange and cranberry are such a wonderful holiday flavor combination that you could also add these delightful cookies to a holiday cookie tray or take them to a holiday cookie exchange.
Storage
ON THE COUNTER: Store your orange cranberry cookies in an airtight container on the counter for up to three days.
IN THE FRIDGE: The cookie dough logs can be refrigerated for up to 1 week.
IN THE FREEZER: The cookie dough can also be frozen for up to 2 months. The baked cranberry and orange cookies can be stored in an airtight container and frozen for up to 3 months.
Cranberry orange cookies have so much flavor and a buttery texture that will leave you wanting more. These sweet cranberry orange cookies are a delightful combination of tangy cranberries and orange flavors dipped in white chocolate. Perfect for holiday baking, or anytime baking, every bite of these delectable cranberry orange shortbread cookies is light with a delicious citrus flavor that is simply irresistible.
FREQUENTLY ASKED QUESTIONS
How do I store these orange cranberry shortbread cookies?
This simple recipe can be stored in an airtight container at room temperature for up to three days.
Can I use fresh cranberries instead of dried cranberries for these orange cranberry white chocolate cookies?
These orange and cranberry cookies would also work with fresh cranberries. Make sure to chop them into smaller pieces before adding them to your cookie dough.
Can I freeze the cookie dough?
You can freeze the cookie dough for up to two months before baking. Thaw and slice when you are ready to bake and enjoy these cranberry orange white chocolate cookies.
MORE RECIPES YOU’LL LOVE
- Blueberry Cookies
- Lemon Raspberry Cookies
- Cranberry White Chocolate Cookies
- Toll House Chocolate Chip Cookies
Cranberry Orange Cookies
Cranberry orange cookies are buttery cookies that feature a delightful combination of tangy cranberries and orange flavors dipped in white chocolate.
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2½ cups all-purpose flour
- ½ cup dried sweetened cranberries chopped
- 1 tablespoon fresh orange zest
- ¾ cup white chocolate chips
Instructions
- In a stand mixer bowl, combine butter and confectioners’ sugar and beat on medium speed until the mixture turns light and fluffy for 3 to 5 minutes. Add the vanilla extract and salt and beat for another minute.
- Add the flour in batches and mix on low speed until just combined.
- Fold in the chopped cranberries and orange zest using a spatula.
- Divide the cookie dough into two equal portions. Shape each portion into a log approximately 7 inches long and 2 inches wide (diameter) and wrap them each separately in plastic wrap. Refrigerate the cookie dough log for at least 1 hour or overnight.
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
- When it's time to bake, remove the plastic wrap and cut the cookie dough log into slices (about ⅓-inch thickness). Place them on the prepared baking sheet and bake for 10 to 12 minutes until the edges just start to turn golden.
- Once done, allow the cookies to cool for 30 minutes on the baking sheet and then transfer them to a wire rack to cool completely.
- Meanwhile, melt the white chocolate in the microwave until completely melted. Dip each cookie in melted chocolate or drizzle some on the cookies and place it on parchment paper.
- Once the chocolate is set, serve the cookies immediately or store them in an airtight container.
Notes
If you are using fresh cranberries instead of dried cranberries, finely chop them using a food processor before adding them to this recipe for cranberry orange cookies.
Bake cookies on the middle rack for even baking, and bake one cookie sheet at a time.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
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