cranberry orange cookies
These cranberry orange cookies are a delightful treat bursting with flavors of tart cranberries and refreshing orange zest. They are perfect for the holiday season or any time you crave a sweet and tangy dessert.
Equipment
- 1 mixing bowl
- 1 electric mixer (or whisk)
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 orange For a more vibrant flavor, add more orange zest to taste.
- 1/2 cup dried cranberries, chopped Can be replaced with other dried fruits like cherries or apricots.
- 1/2 cup white chocolate chips Optional.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using an electric mixer or whisk.
- Beat in the egg, vanilla extract, and orange zest until well combined.
- Gradually mix in the flour mixture until just combined.
- Fold in the chopped dried cranberries and white chocolate chips, if using.
- Drop tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a more vibrant orange flavor, you can add more orange zest to taste.
You can replace dried cranberries with other dried fruits like cherries or apricots if you prefer.
Store cookies in an airtight container at room temperature for up to one week.