Cranberry Orange Cookies
Delightful cookies that combine the tartness of cranberries with refreshing orange zest. Perfect for gatherings or enjoying with tea.
Ingredients
Dough Ingredients
- 1 cup butter (at room temperature) Make sure it's at room temperature.
- 1.5 cups sugar
- 0.5 teaspoon vanilla extract
- 2 whole eggs
- 1 tablespoon fresh orange peel (zested) For flavor.
- 3 cups all-purpose flour For the cookie base.
- 0.25 teaspoon salt
- 0.5 teaspoon baking powder
- 1 cup fresh cranberries Add for texture and tartness.
- 0.25 cup sugar (for sprinkling) To top the cookies.
- 1 tablespoon fresh orange peel (zested) Additional for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the room-temperature butter and sugar together until light and fluffy.
- Add the vanilla extract, eggs, and zested orange peel, mixing until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder. Gradually add this mixture to the wet ingredients at low speed to avoid overmixing.
- Fold in the fresh cranberries gently to avoid crushing them.
- Scoop portions of the dough and roll them into logs about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least one hour.
Baking
- Slice the chilled dough into ½-inch thick rounds and place them on the prepared baking sheets, leaving space between each cookie.
- Sprinkle sugar over the top of each cookie.
- Bake for 12-15 minutes or until the edges begin to turn a golden brown.
- Cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
For best results, use fresh cranberries and chill the dough adequately. These cookies can be stored in an airtight container for up to one week.