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Soft and Chewy Cranberry Orange Cookies with Zesty Glaze

A stack of freshly baked cranberry orange cookies drizzled with white glaze and topped with dried cranberries.
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You will make soft and chewy cranberry orange cookies that balance tart dried cranberries with bright orange zest. This easy holiday cookie recipe includes a simple citrus glaze for a festive finish.

Ingredients

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  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • Zest of 1 large orange
  • 3/4 cup dried cranberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350 F (175 C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
  3. Beat in the egg and the fresh orange zest until just combined.
  4. In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Gently fold in the dried cranberries using a spatula.
  6. Scoop the dough onto the prepared baking sheets, forming tall mounds about 1.5 inches wide. Leave 2 inches between cookies.
  7. Bake for 11 to 13 minutes. The edges should be set, but the centers should still look soft. These are your soft baked cranberry orange cookies.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the powdered sugar and orange juice in a small bowl until smooth. Add more juice, a drop at a time, if the glaze is too thick.
  10. Once the cookies are completely cool, drizzle the zesty citrus glaze over the tops. Let the glaze set before serving or storing.

Notes

  • For the best orange flavor, use a microplane to zest the orange before juicing it for the glaze.
  • You can make the dough ahead of time and chill it for up to 3 days. Scoop and bake directly from the refrigerator, adding 1-2 minutes to the baking time.
  • These cookies are excellent for holiday cookie exchanges because they hold their shape well after cooling.

Nutrition

Find it online: https://cookingzenith.com/cranberry-orange-cookies/