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–+ servings
A wire cooling rack with freshly iced cranberry orange cookies evenly spaced over parchment paper.

Cranberry Orange Cookies

These little two-bite cookies are packed full of bright citrus and tart cranberry flavors! You'll love the soft texture. Looking for a unique drop cookie that will impress everyone? Look no further! These Cranberry Orange Cookies will check all the boxes!
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Prep Time 15 minutes
Cook Time 7 minutes
cooling time 10 minutes
Total Time 32 minutes
Course Appetizer, cookie, Snack
Cuisine American
Servings 48 cookies
Calories 95 kcal

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

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350ºF (180ºC). Line three sheet pans with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, and salt.
  3. 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.
  4. Add the eggs and vanilla, and beat on medium speed until combined. Add the honey and sour cream and beat for thirty seconds.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  1. 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

Storage Tips
  • 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.

Nutrition

Calories: 95kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 51mgPotassium: 27mgFiber: 0.5gSugar: 11gVitamin A: 113IUVitamin C: 3mgCalcium: 10mgIron: 0.4mg
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