Best Christmas Cranberry Orange Cookies Recipe

Why You’ll Love This Recipe

• Quick prep: Ready in under 35 minutes.

• Festive flavors: The cranberry-orange combo is perfect for Christmas.

• Pantry staples: Most ingredients are simple and familiar.

• Freezer-friendly: Bake ahead for holiday gatherings.

• Perfect texture: Crisp edges with soft, chewy centers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup butter, softened

• 1 cup sugar

• 1/2 cup brown sugar

• 1 egg

• 2 tablespoons orange juice

• 1 teaspoon orange zest

• 2 1/2 cups flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 2 cups dried cranberries

• 1 1/2 cups powdered sugar

• 3 tablespoons orange juice

• 1/2 teaspoon orange zest

directions

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream butter, sugar, and brown sugar until light and fluffy.

3. Beat in egg, orange juice, and orange zest.

4. In a separate bowl, whisk flour, salt, and baking soda. Gradually add to the wet mixture.

5. Fold in dried cranberries until evenly distributed.

6. Drop tablespoonfuls of dough onto prepared cookie sheets.

7. Bake for 8–10 minutes, until edges are lightly golden. Cool for 2 minutes on sheets before transferring to racks.

8. For the glaze, mix powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cookies.

9. Let glaze harden before storing or serving.

Servings and timing

• Prep time: 15–25 minutes

• Cook time: 8–10 minutes

• Total time: 25–35 minutes

• Yield: About 24 cookies

Variations

• Swap cranberries with dried cherries or apricots.

• Add white chocolate chips for extra sweetness.

• Use lemon zest for a citrus twist.

• Roll in coarse sugar before baking for extra sparkle.

• Make sandwich cookies by adding a cream cheese filling.

storage/reheating

• Store in an airtight container at room temperature for up to 5 days.

• Refrigerate for up to 1 week (layer with wax paper to prevent sticking).

• Freeze baked cookies for up to 3 months.

• Freeze dough balls for up to 3 months; bake from frozen with 1–2 extra minutes.

FAQs

Can I use fresh cranberries instead of dried?

No, fresh cranberries add too much moisture. Stick to dried for best results.

Do I have to chill the dough?

It’s recommended to chill for 30 minutes to prevent spreading, but you can bake immediately if short on time.

Can I skip the glaze?

Yes, but the glaze enhances the citrus flavor and adds festive sweetness.

Can I make these cookies vegan?

Yes, substitute butter with coconut oil and use a flax egg.

Can I prepare the dough ahead of time?

Yes, refrigerate for up to 2 days before baking.

Why did my cookies spread too much?

Butter may have been too soft or melted. Always use room-temperature butter.

Can I make them gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

How do I keep cookies soft after baking?

Store with a slice of bread in the container—the bread absorbs moisture, keeping cookies tender.

Can I add nuts?

Yes, chopped pecans or walnuts complement the cranberries beautifully.

Can I double the recipe?

Absolutely! This recipe scales well for holiday parties or gifting.

Conclusion

Christmas Cranberry Orange Cookies are the perfect blend of tart, sweet, and citrusy flavors, making them an irresistible holiday treat. With their chewy centers, crisp edges, and festive glaze, they’re as beautiful as they are delicious. Whether for cookie swaps, holiday trays, or cozy moments with tea, these cookies will quickly become a seasonal favorite you’ll make year after year.

Best Christmas Cranberry Orange Cookies Recipe

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Christmas Cranberry Orange Cookies are soft, chewy cookies that combine tart cranberries with bright orange flavors. Finished with a simple orange glaze, they’re festive for holiday cookie trays but easy enough for everyday baking.

• Author: Amy
• Prep Time: 15–25 minutes
• Cook Time: 8–10 minutes
• Total Time: 25–35 minutes
• Yield: About 24 cookies
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup butter, softened

1 cup sugar

1/2 cup brown sugar

1 egg

2 tablespoons orange juice

1 teaspoon orange zest

2 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups dried cranberries

1 1/2 cups powdered sugar

3 tablespoons orange juice

1/2 teaspoon orange zest

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Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter, sugar, and brown sugar until light and fluffy.
3. Beat in egg, orange juice, and orange zest.
4. Whisk flour, salt, and baking soda in a separate bowl; gradually add to wet mixture.
5. Fold in dried cranberries.
6. Drop tablespoonfuls of dough onto prepared cookie sheets.
7. Bake 8–10 minutes until edges are lightly golden. Cool 2 minutes on sheets, then transfer to racks.
8. For glaze, mix powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cookies.
9. Let glaze harden before serving or storing.

Notes

Swap cranberries with dried cherries or apricots.

Add white chocolate chips for extra sweetness.

Use lemon zest for a citrus twist.

Roll in coarse sugar before baking for sparkle.

Make sandwich cookies with cream cheese filling.

Store in airtight container at room temperature up to 5 days.

Refrigerate up to 1 week (layer with wax paper).

Freeze baked cookies for up to 3 months; freeze dough balls up to 3 months (bake from frozen with 1–2 extra minutes).

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 16g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 20mg