Cranberry Orange Cookies
Delightful cookies blending sweet cranberries with zesty orange for a chewy and refreshing treat, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
Add-ins
- 1 cup dried cranberries, chopped
- 1/2 cup chopped pecans or walnuts (optional) Alter according to preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Whisk to blend them well.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gradually incorporate the dry mixture into the wet mixture, blending until just combined.
- Gently fold in the chopped dried cranberries and nuts, if using, until evenly distributed in the dough.
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving a couple of inches between each for spreading.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are just set.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Serve with a warm beverage like tea or coffee. Store in an airtight container for up to a week or freeze for up to three months.