Cranberry Orange Cookies
If you’re dreaming of a cookie that brings the jolly vibes, these cranberry orange cookies are it. They are buttery soft little rounds filled with tart dried cranberries and bright orange zest, and every bite tastes like pure holiday magic. These bite sized Christmas cookies practically beg to join a cookie swap. They are never too sweet, they mix up fast, and they work beautifully on a holiday cookie tray or with a simple afternoon cup of coffee. Cozy, cheerful, and crowd pleasing. This is the Christmas cookie recipe you will want to make on repeat all season long.
These little cranberry orange cookies are a Christmas tradition passed down from my grandmother. The smell of freshly zested oranges and sweet cranberries is one of those aromas that instantly takes me back to a cozy farm kitchen filled with cookies cooling on wire racks.
Jump to:
- Why This Recipe Works
- Ingredients for cranberry orange cookies
- How to make cranberry orange cookies
- How to make orange icing
- Can you freeze cranberry orange cookies?
- Video tutorial for making cranberry orange cookies!
- More cookies I know you will love!
- Recipe
- More cranberry recipes you'll love
- Latest happenings on the homestead!
- Comments
Why This Recipe Works
- Perfect balance of tart and sweet thanks to dried cranberries and fresh orange zest.
- Soft, buttery texture that stays tender for days, even after baking.
- Bite sized shape that makes them ideal for cookie swaps and holiday trays.
- No fancy equipment needed which keeps this recipe beginner friendly.
- Simple dough that mixes quickly so you can whip up a batch even on busy December days.
- Reliable results every time whether you are making them for a party or gifting them to friends and neighbors.
Ingredients for cranberry orange cookies
- All-Purpose flour
- Baking powder
- Salt
- Sugar
- Butter
- Eggs
- Sour cream
- Honey
- Vanilla
- Dried cranberries
- Orange
How to make cranberry orange cookies
- Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the sugar and continue beating on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the eggs and vanilla and mix on medium speed until fully combined.
- Add the honey and sour cream and beat for about 30 seconds.
- Add the flour mixture and mix on low speed until just combined.
- Add the chopped dried cranberries and the two tablespoons of orange zest. Stir until just combined.
- Scoop the dough into 1-inch balls. A small dough scoop works well for this step. Drop the dough onto the prepared baking sheets, leaving space between each cookie. Do not press or flatten the dough.
- Bake for 7 minutes. The cookies are done when the tops change from glossy to matte and tiny popped bubbles are visible. They should be very lightly browned but not dark.
- Transfer the baking sheet to a wire rack and let the cookies cool for 5 to 10 minutes. Then move the cookies directly onto the rack to cool completely.
- Once the cookies are fully cooled, they can be iced. Store in an airtight container at room temperature for up to 3 days.
How to make orange icing
- Whisk together the powdered sugar with the room temperature butter. Add orange juice one tablespoon at a time to achieve a medium/thin consistency. Stir in the orange zest. Spoon icing onto cookie, spreading to cover.
- Let the icing firm for about three hours up before storing in an air tight container.
Can you freeze cranberry orange cookies?
These are the perfect cookie to make ahead of time and freeze for later. Let me tell you exactly how I freeze cranberry orange cookies.
- Let the cookie fully firm up after icing. This takes about three hours.
- Transfer the cookie to a cookie sheet that will fit in your freezer and let them chill for an hour.
- Put the pre-chilled cookies in a vacuum seal bag or ziplock freezer bag. The goal is to remove as much air as possible!
- The cookies can be frozen for up to three months and then thawed on the counter for an hour before serving.
Video tutorial for making cranberry orange cookies!
More cookies I know you will love!
When the holidays roll around, have a tasty stash of Christmas cookies is a must! I have a few favorites that are slight twists on the old fashioned favorites. My Little Lemon Meringues are little bites of sunshine that are an unexpected but elegant surprise for a cookie platter. Snicker Doodles are good, but when they are made with browned butter they instantly become next level!
My gingerbread cookies are soft and have a molasses flavor that mellows out the ginger. It's perfect for a crowd that doesn't like the bolder original! They also have a soft and chewy texture, not the typical hard crispiness. Last but not least, a hidden gem on this little blog are my Sweet Cream Cookies. They can be shaped with festive cookie cutters to fit any celebration!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Cranberry Orange Cookies
Equipment
- baking sheets & parchment paper
- Mixing bowl
- dough scoop
Ingredients
- 2 ½ cups All-Purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup butter 8 tablespoons
- 2 eggs
- ½ cup sour cream
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup dried cranberries finely chopped
- 2 oranges zested and juiced, divided
orange icing
- 1½ cup powdered sugar
- 2 tablespoons butter
- 2 tablespoons orange juice
- 1 tablespoon orange zest
Instructions
cranberry orange drop cookies
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350ºF (180ºC). Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and and beat on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs and vanilla, and beat on medium speed until combined. Add the honey and sour cream and beat for thirty seconds.
- Add the flour mixture and beat on low speed until just combined. Add the chopped dried cranberries and two tablespoons of orange zest and stir until just combined.
- Form the cookies into 1 inch balls. I use a small dough scoop and drop them onto a lined baking sheet. Do not press or flatten the dough balls.
- Bake the cookies for seven minutes. The cookies are done when the top of the cookie changes from a glossy to matte finish and tiny popped bubbles are visible. The cookies will be very lightly browned but not dark.
- Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Once then cookies are fully cooled, they are ready to be iced. Store cookies in an airtight container at room temperature for up to 3 days.
orange icing
- Whisk together the powdered sugar with the room temperature butter. Add orange juice one tablespoon at a time to achieve a medium/thin consistency. Stir in the orange zest. Spoon icing onto cookie, spreading to cover.
Notes
- Room temperature: Store the cookies in an airtight container for up to 3 days. Place a sheet of parchment between layers to keep the icing from smudging.
- Refrigerator: These cookies stay fresh for up to 1 week in the fridge. Let them sit at room temperature for 10 to 15 minutes before serving so the texture softens again.
- Freezer (un-iced): Freeze the baked cookies before icing for the best texture. Place them in a single layer on a sheet pan until solid, then transfer to a freezer bag or airtight container. Freeze for up to 3 months.
- Freezer (iced): You can freeze them iced, but the finish won’t be as pretty. If you choose to freeze iced cookies, freeze in a single layer until firm, then stack with parchment between layers. Freeze for up to 2 months.
- Thawing: Let frozen cookies thaw at room temperature, then ice (or re-ice) if needed before serving.
Can these cookies be froze with the icing on?
Hello Christina! Thanks for your question. I do freeze these cookies after I have iced them. I actually just froze a few dozen after Christmas that we didn't quite get through. I put them in a single layer in vacuum seal bags and removed as much air as I could without squishing the cookies. When I'm ready to serve them, I will set them on the counter at room temperature and let them warm up on their own. The icing might be a little sticky and messy, but I've never had anyone complain about it. If you try these cookies, please let me know what you think! Have a wonderful day. Meg