Week 47~Cranberry Orange Cookies

Week 47!!! 5 more weeks to go! I can hardly believe it. This week I decided to start to do some holiday cookies. These cookies taste like the month between Thanksgiving to Christmas. My husband described them as addicting and I would agree. They have the perfect combination of tart and sweet and citrus. The glaze puts these over the top. One thing that we didn’t agree on was the walnuts. I wanted more and he said he could have done without. That is all personal preference and the nuts are completely optional. To be honest, I was a bit nervous about the amount of fresh cranberries in these, but it is actually perfect. I always forget how much I like fresh cranberries. If you are looking for an easy dessert that embodies the season, these are the perfect treat!

Cranberry Orange Cookies (Originally from All Recipes, click here to see the original. To see some of my other cranberry recipes, click here)


  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 cups chopped cranberries 
  • ½ cup chopped walnuts (Optional)
  • ½ teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 ½ cups confectioners’ sugar

What to do…

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine the flour, baking soda and salt in a bowl and set aside.
  3. Chop the cranberries and set aside. I used a mini food processor for this and it is much easier than chopping by hand. Just be sure to not over chop or the cranberries or they will become liquidy.
  4. In the bowl of a stand mixer, or large bowl if using a hand mixer cream together the softened butter and sugars.
  5. Add in the egg and mix until combined.
  6. Add in orange zest and juice and mix until combined.
  7. Add in the flour mixer and mix until the dough comes together.
  8. Stir in the cranberries and walnuts if using.
  9. Drop dough in rounded Tablespoonfuls (I used a small cookie scoop) onto parchment paper lined cookie sheets, keeping at least 2 inches between cookies.
  10. Bake for 12-14 minutes.
  11. Allow cookies to cool on the cookie sheet for a few moments, before transferring to a wire rack to cool completely.
  12. While cookies are cooling, prepare the glaze.
  13. Stir together powdered sugar, additional orange zest and orange juice.
  14. When cookies are cool use a spoon to drizzle glaze on the cookies.

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