There’s something timeless about the scent of citrus and butter filling a winter kitchen. These Christmas Cranberry Orange Cookies are a little taste of holiday nostalgia — soft in the center, crisp at the edges, and glowing with the warmth of orange zest and the tart sparkle of dried cranberries.
Each slice tells a story of cozy afternoons, shared laughter, and the quiet joy of baking something beautiful from simple ingredients. The dough rests patiently in the fridge, ready to be sliced and baked whenever you need a sweet moment. Whether it’s a festive tray for friends or a quiet cup of tea by the window, these cookies bring light, color, and comfort to every bite
1. Prepare the Dough:
In a large bowl, beat the softened butter and granulated sugar until combined and creamy (about 3 minutes). Beat in the egg and vanilla extract. Add the flour and salt and beat on low speed until combined. Finally, beat in the orange juice, orange zest, and dried cranberries until just combined. The dough will be thick and slightly sticky.
2. Form and Chill Logs:
Turn the dough out onto a floured work surface. With floured hands, divide the dough in half. Roll each half into a 7- or 8-inch log (about 2.5 inches in diameter). Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 3 hours, or up to 5 days. Chilling is mandatory for this cookie dough; overnight chilling is preferred for enhanced orange flavor.
3. Preheat Oven and Prepare Baking Sheets:
Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
4. (Optional) Roll in Sugar:
Pour enough coarse sugar onto an 8-inch or larger plate to cover it. Roll the chilled dough logs in the sugar, pressing down if needed to ensure it sticks.
5. Slice and Bake:
Slice each dough log into 12 equally thick cookies and arrange on prepared baking sheets about 2 inches apart. Bake for 13–15 minutes or until very lightly brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare and Apply Icing:
Once cookies are fully cooled, whisk the confectioners’ sugar and orange juice together until smooth. Drizzle over cooled cookies. Optionally, top with more orange zest while the icing is still wet. The icing sets after 30–60 minutes.
Problem: My cookies spread too much and are greasy.
Likely Cause: Insufficient chilling time or butter was too soft/melted.
Solution: Ensure dough logs are thoroughly chilled (at least 3 hours, preferably overnight). Use butter that is softened but not melted.
Problem: The cookies are tough.
Likely Cause: Overmixing the dough after adding flour.
Solution: Mix the flour and other dry ingredients into the wet mixture only until just combined. Overmixing develops gluten, leading to tough cookies.
This comprehensive guide ensures you’ll create perfect Christmas Cranberry Orange Cookies every time, making your baking experience delightful and delicious! 🍊🍪
These Christmas Cranberry Orange Cookies are a delightful blend of buttery shortbread, tart dried cranberries, and fragrant orange zest. Easy to make ahead and perfect for holidays, they feature a soft, chewy center and crispy edges, finished with a simple orange glaze.
