Description

These Cranberry Orange Christmas Cookies combine the tartness of dried cranberries with bright orange flavors in a soft, buttery cookie. Topped with a zesty orange glaze, they make festive treats perfect for holiday gatherings or gifting.

Ingredients

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For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg (room temperature)
2 tbsp orange juice
1 tsp orange zest
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 cups dried cranberries (chopped if large)

For the Orange Icing:

1 1/2 cups powdered sugar
3 tbsp orange juice (fresh preferred)
1/2 tsp orange zest

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Instructions

Prepare the Wet Ingredients: Preheat your oven to 350°F (175°C). Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Then mix in the egg, orange juice, and orange zest until well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
Add Cranberries & Shape: Fold the dried cranberries into the dough. Drop tablespoon-sized scoops of dough onto baking sheets lined with parchment paper or silicone mats, spacing them adequately to allow for spreading.
Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are lightly golden. After baking, let them rest on the baking sheet for 2 minutes before transferring to a cooling rack.
Prepare the Icing: Whisk together the powdered sugar, orange juice, and orange zest until smooth to create the orange glaze.
Let Icing Set & Store: Drizzle the icing over cooled cookies. Allow the icing to fully harden before storing. For faster setting, place the cookies in the freezer for a few minutes.

Notes

Room temperature ingredients help create a smooth dough and even baking.
Chop large dried cranberries for better distribution throughout the cookie.
Use fresh orange juice for the best flavor in both the dough and icing.
Cookies can be stored in an airtight container at room temperature for up to one week.
Freezing the cookies after icing helps the glaze set quickly and keeps the cookies fresh longer.