Warm, bright, and festive, these Christmas Cranberry Orange Cookies bring together tart dried cranberries and fragrant orange zest in a soft, buttery cookie. They bake up with lightly golden edges and a tender center, dusted with powdered sugar for a pretty holiday finish. The flavor is tangy, sweet, and comforting — perfect with a cup of tea or as part of a holiday cookie plate. For a savory holiday pairing idea, try them alongside baked cranberry brie bites for a sweet-and-salty spread: https://www.flavrecipes.com/baked-cranberry-brie-bites/.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes (per batch)
- Total Time: 32 minutes (based on a single batch baking time)
- Servings: About 24 cookies
- Difficulty Level: Easy
Nutrition Information
(approximate per cookie; values assume nuts included)
- Calories per serving: 240 kcal
- Protein: 3.5 g
- Carbohydrates: 30 g
- Fat: 13 g
- Fiber: 1.8 g
- Sugar: 16 g
- Sodium: 130 mg
Why Make This Christmas Cranberry Orange Cookies
These cookies are quick to make and full of holiday flavor. The orange zest brightens the sweet dough while dried cranberries add a pleasant tart chew. They look festive with a dusting of powdered sugar and taste like the holidays in every bite. They travel well, make a lovely gift, and come together with pantry staples.
How to Make Christmas Cranberry Orange Cookies
This recipe is straightforward. Cream the butter and sugars, fold in flour and flavor, scoop onto a baking sheet, and bake until edges are lightly golden. Follow the steps below for best texture and consistent results.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- Zest of 1 orange
- 1 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure all ingredients and zest one orange. If using nuts, chop them now. This keeps the baking process smooth and quick.
Step 2: Mixing
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and light. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, combine the flour, baking soda, and salt. Gradually add the dry mixture to the creamed mixture and stir until just combined. Fold in the dried cranberries, orange zest, and nuts if using.
Step 3: Baking
Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving space for spreading. Bake for 10–12 minutes or until the edges are lightly golden and the center looks set. Baking time will vary slightly with sheet size and oven, so watch the first batch closely.
Step 4: Finishing
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. When cool, dust with powdered sugar if desired. Store or plate for serving.
How to Serve Christmas Cranberry Orange Cookies
Serve warm or at room temperature. They pair nicely with coffee, tea, mulled cider, or hot chocolate. Arrange them on a holiday platter with shortbread or spice cookies for variety. For a party, place them near a cheese board — the bright cranberry-orange flavor complements mild cheeses well.
How to Store Christmas Cranberry Orange Cookies
- At room temperature: Store in an airtight container for up to 5 days. Place a sheet of parchment between layers to avoid sticking.
- In the fridge: Keep in an airtight container for up to 10 days. Bring to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. You can also freeze cookie dough balls on a tray, then bag and bake from frozen; add 1–2 minutes to baking time.
Expert Tips for Perfect Christmas Cranberry Orange Cookies
- Use room-temperature butter and eggs for even creaming and good texture.
- Don’t overmix once you add flour. Overworking the dough makes cookies tough.
- Zest the orange before juicing it. The essential oils in the zest give the best citrus aroma.
- If your dough spreads too much, chill it 15–20 minutes before baking.
- For uniform cookies, use a small cookie scoop. That helps them bake evenly.
- To intensify orange flavor, add 1 teaspoon of orange extract or a tablespoon of orange juice (reduce another liquid slightly).
- If you skip nuts, add an extra 1/4 cup of cranberries or 1/2 cup white chocolate chips for texture.
Delicious Variations
- White Chocolate Cranberry Orange: Fold in 1/2 cup white chocolate chips for a sweeter, creamy contrast.
- Orange Glaze Finish: Mix powdered sugar with a little orange juice and drizzle over cooled cookies.
- Cranberry Orange Shortbread: Reduce baking soda, add more butter, and press into a pan to bake as shortbread bars.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend. Add a tablespoon of ground flaxseed for structure if needed.
- Citrus Nut Swap: Replace orange zest with lemon zest for a different bright note. Use pistachios instead of walnuts for color and flavor.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries contain more moisture and will change the dough texture. If you use fresh, chop them small and toss them in a little flour before folding in. Expect a slightly softer, moister cookie.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough for up to 48 hours. Cold dough often bakes up thicker and chewier. You can also freeze scooped dough balls for up to 3 months.
Q: My cookies spread too much. What went wrong?
A: Likely causes are too-warm dough, butter that was too soft or melted, or too much sugar. Chill the dough for 15–30 minutes before baking and make sure butter is softened but not oily.
Q: How do I keep these cookies from becoming dry?
A: Don’t overbake. Remove them when edges are set and centers still look slightly soft. Cool on the baking sheet for a few minutes then move to a rack. Store in an airtight container with a slice of bread to help maintain moisture.
Q: Can I omit the nuts for nut-free cookies?
A: Yes. Omit the nuts, or replace them with seeds (pumpkin or sunflower) or extra cranberries. If you remove nuts, consider adding 1/2 cup white chocolate chips or shredded coconut for texture.
Q: Can I make the cookies larger or smaller?
A: Yes. Adjust baking time accordingly. Larger cookies will need more time (2–4 additional minutes); smaller ones will bake faster. Keep a close eye on the first batch.
Q: Is there a sugar-free option?
A: You can try a baking-friendly sugar substitute, but texture and spread will change. Use a substitute designed to replace both granulated and brown sugar and follow package guidance for baking.
Conclusion
These Christmas Cranberry Orange Cookies are simple, cheerful, and full of holiday flavor. They balance sweet butter, bright orange zest, and tart cranberries for a cookie that looks as good as it tastes. Try the Orange Glaze variation or swap in white chocolate for a festive twist. For another cranberry-orange inspired cookie idea, see Cranberry Orange Shortbread Cookies – Mom On Timeout for inspiration and a shortbread take on these flavors: https://www.momontimeout.com/cranberry-orange-shortbread-cookies-recipe/. Enjoy baking and sharing these bright, tasty cookies this season!
Print
Christmas Cranberry Orange Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Warm, festive cookies combining tart dried cranberries and fragrant orange zest, dusted with powdered sugar for a delightful holiday treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- Zest of 1 orange
- 1 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure all ingredients and zest one orange. If using nuts, chop them now.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and light. Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the creamed mixture and stir until just combined. Fold in the dried cranberries, orange zest, and nuts if using.
- Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving space for spreading. Bake for 10–12 minutes or until the edges are lightly golden and the center looks set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
Store cookies in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 16g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.8g
- Protein: 3.5g
- Cholesterol: 30mg
