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Orange Cranberry Cookies - Bright, Buttery, and Festive

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsalted butter (softened)
  • Granulated sugar
  • Brown sugar (light or dark)
  • Large eggs
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Fresh orange (for zest and juice)
  • Dried cranberries (sweetened)
  • Orange zest sugar (optional): Extra granulated sugar for rolling
  • White chocolate chips or chopped white chocolate (optional)

Method
 

  1. Prep the basics: Set out 1 cup (2 sticks) unsalted butter to soften. Line two baking sheets with parchment. Preheat the oven to 350°F (175°C) if baking right away.
  2. Mix the dry ingredients: In a medium bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
  3. Make orange sugar: Zest one large orange directly over 3/4 cup granulated sugar. Use your fingers to rub the zest into the sugar until fragrant and tinted pale orange. This releases the oils and boosts flavor.
  4. Cream the butter and sugars: In a large bowl, beat the softened butter, the orange-infused sugar, and 1/2 cup packed brown sugar on medium speed for 2–3 minutes, until light and fluffy.
  5. Add wet ingredients: Beat in 1 large egg, then 1 additional egg yolk, and 1 1/2 teaspoons vanilla extract. Add 1 tablespoon fresh orange juice and mix briefly to combine. Scrape the bowl.
  6. Combine wet and dry: Add the dry ingredients in two additions, mixing on low just until the flour disappears. Don’t overmix—stop as soon as no streaks remain.
  7. Fold in mix-ins: Stir in 1 cup chopped dried cranberries. If using, fold in 3/4 cup white chocolate chips. The dough should be soft but not sticky.
  8. Chill the dough: Cover and refrigerate for 30–45 minutes. Chilling helps the cookies keep their shape and improves texture and flavor.
  9. Portion: Scoop 1 1/2-tablespoon mounds (about a heaping tablespoon). Roll into balls. For a sparkly edge, roll each ball lightly in granulated sugar mixed with a pinch of orange zest.
  10. Bake: Arrange 2 inches apart on prepared sheets. Bake 9–11 minutes, until edges look set and barely golden and centers still look soft. Do not overbake; they’ll finish setting as they cool.
  11. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. For rounder cookies, gently scoot a round cutter around each cookie while still warm to tidy the edges.
  12. Optional orange glaze: Whisk 3/4 cup powdered sugar with 1–2 teaspoons orange juice until pourable. Drizzle over cooled cookies and let set 15 minutes.