If sunshine were a cookie, these cranberry orange cookies would be it. These cookies are soft, chewy, and packed with bright citrus flavor and bursts of sweet-tart cranberries. Topped with a fresh orange glaze, they're perfect for holiday trays, afternoon treats, or just because you need a little zest in your life.
These red white and blue cookie bars are the perfect dessert for any party or gathering! And be sure to try my Old fashioned carrot cookies are thick, chewy and packed full of deliciously sweet bites of carrot, dried fruit and nuts.
Ingredients needed:
These cookies are all about balance of flavors. Bright citrus, sweet-tart cranberries, and that buttery, soft-baked texture everyone loves. I like to use fresh orange juice and zest for maximum flavor, but I've included plenty of wiggle room if you don't have every ingredient on hand.
For the Cookies
- 1 Cup Butter softened to room temperature
- 1 Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 tablespoon Fresh Orange Juice
- 1 tablespoon Fresh Orange Zest
- 2 ½ Cups Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Dried Cranberries
For the glaze
- 1 teaspoon Orange Zest plus more for garnish if desired
- 2 tablespoon Orange Juice
- 1 ½ Cups Powdered Sugar
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Substitutions
Not everyone keeps dried cranberries or fresh oranges on the counter. Whether you're baking with dietary needs or just trying to avoid a grocery run, these swaps will help you get delicious results with what you've got. I've tested a few of them myself and included the ones that actually work.
- Butter - Use an equal amount of margarine or plant-based butter. You can also use coconut oil (solid, not melted), but the flavor and texture will change slightly-expect a softer, slightly chewier cookie.
- Sugar - You can swap white sugar with coconut sugar or light brown sugar for a deeper flavor. Keep in mind, brown sugar will make the cookies more moist and chewy.
- Egg - For an egg-free version, use ¼ cup unsweetened applesauce, a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water, let sit 5 minutes), or ¼ cup mashed banana. These will slightly change the texture and flavor, but they work well.
- Vanilla Extract - Use an equal amount of almond extract or orange extract. Almond will give a nutty twist, while orange will amplify the citrus flavor.
- Fresh Orange Juice - Bottled orange juice works in a pinch. Lemon juice is an option too, but it will shift the flavor profile. If you don't have citrus juice at all, use milk and bump up the zest.
- Orange Zest - Lemon zest can be used instead, though the flavor will be brighter and more tart. Dried orange peel works too-use about ⅓ the amount.
- All-Purpose Flour - 1:1 gluten-free baking blend works well here. Avoid swapping with almond or coconut flour directly-they absorb moisture differently and would need more adjustments.
- Baking Soda & Baking Powder - If you're out of one, you can use 1 teaspoon baking powder for every ¼ teaspoon baking soda in this recipe. The opposite (subbing soda for powder) is trickier, so best to use both if possible.
- Salt - Sea salt or kosher salt work well. If using salted butter, you can reduce added salt slightly.
- Dried Cranberries - Chopped dried cherries, raisins, or golden raisins are all great alternatives. You can also use fresh cranberries, but reduce the quantity slightly and chop finely-cookies will be more tart and may need a touch more sugar.
- Powdered Sugar (for glaze) -Blend granulated sugar in a high-speed blender until it becomes fine like powdered sugar. You can also use a sugar-free powdered sweetener if needed.
How to make cranberry orange cookies
I've laid out the steps as clearly as possible, so even if you're not an everyday baker, you'll feel totally comfortable making these. And if you're a visual learner, this is where your photos can really help.
Preheat the oven to 350°F
Line a baking sheet with parchment paper. Roughly chop the dried cranberries and set aside.
Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Cream butter and sugar
- In a large mixing bowl or stand mixer, cream the softened butter and sugar until light and fluffy.
- Add the egg, vanilla extract, orange juice, and orange zest, and mix until well combined.
Add dry ingredients
- Gradually add the dry ingredients to the wet mixture, mixing after each addition and scraping down the sides of the bowl as needed.
- Fold in the chopped cranberries using a spatula or wooden spoon.
Scoop
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
Bake
- Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Make the orange glaze
- To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth.
Glaze the cookies
Once the cookies are fully cooled, drizzle the glaze over the tops using a spoon. Sprinkle with extra orange zest if desired, and allow the glaze to set before storing.
Store cookies
Store in an airtight container in a single layer, or separate layers with wax paper to prevent sticking.
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Can I freeze them?
Yes! For best results, freeze the cookies before glazing. You can freeze them with glaze too, but expect minor texture changes when thawed.
Storage Tips
This is key. If the glaze is even slightly tacky, it'll stick to anything you stack on top and you'll end up with a mess. Let the cookies sit at room temperature for 1-2 hours after glazing to allow the icing to fully harden.
Short-term storage (1-3 days): Once the glaze is dry, store cookies in an airtight container at room temperature. To prevent them from sticking together or smudging the glaze, place a piece of wax paper or parchment paper between each layer.
Longer storage (up to 7 days): For a bit more staying power, you can refrigerate them. Again, make sure they're in a sealed container and layered with parchment or wax paper. Let them come to room temp before serving so they're soft and flavorful.
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Grasshopper Brownies
Follow these simple steps to freeze strawberries perfectly every time.
Frequently asked questions, answers and tips:
Yes! But only after the glaze is completely dry. Use wax paper between layers to keep them from sticking or smudging.
Not necessarily. They're fine at room temp for a few days, but refrigeration extends freshness if you're storing them longer.
Soft & Chewy Cranberry Orange Cookies (Fresh Orange Glaze)
Ingredients
For the Cookies
- 2 ½ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Cup Butter Room Temperature
- 1 Cup Sugar
- 1 Eggs
- 1 teaspoon Vanilla Extract
- 1 tablespoon orange juice Fresh squeezed
- 1 tablespoon Orange Zest
- 1 Cup Dried Cranberries
For the glaze
- 1 ½ Cups Powdered Sugar
- 1 teaspoon Orange Zest plus more for garnish if desired
- 2 tablespoon orange juice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Roughly chop the dried cranberries and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.2 ½ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Baking Powder, ½ teaspoon Salt
- In a large mixing bowl or stand mixer, cream the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, orange juice, and orange zest, and mix until well combined.1 Cup Butter, 1 Cup Sugar, 1 Eggs, 1 teaspoon Vanilla Extract, 1 tablespoon orange juice, 1 tablespoon Orange Zest
- Gradually add the dry ingredients to the wet mixture, mixing after each addition and scraping down the sides of the bowl as needed. Fold in the chopped cranberries using a spatula or wooden spoon.1 Cup Dried Cranberries
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 8 to 10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.
Make The Glaze
- To make the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth. Once the cookies are fully cooled, drizzle the glaze over the tops using a spoon. Sprinkle with extra orange zest if desired, and allow the glaze to set before storing.2 tablespoon orange juice, 1 ½ Cups Powdered Sugar, 1 teaspoon Orange Zest
- Store in an airtight container in a single layer, or separate layers with wax paper to prevent sticking.
Notes
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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