cranberry orange cookies

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked. 

Cranberry Orange Shortbread Cookies

unsalted butter, softened to room temperature

confectioners' sugar

vanilla extract

tablespoon orange zest (zest from 2 oranges)

salt

all-purpose flour

dried cranberries, chopped

Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.

Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.

Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it thicker but you will get less cookies out of it. 

Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.

Preheat oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper.

Cut the dough into 1/4-inch to 1/2-inch slices, and place on the baking sheet about 1/2-inch apart. Bake for 10-12 minutes until just starting to brown on the edges.

Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

Cranberry orange shortbread. Very good recipe. Simple to make, tasty, keeps well. Will make again for sure. Thx for sharing

Hi, first of all, theese cookies are awesome! So so delicious and soft, just perfect. 
I have a question for the next time I will be making them, it's about freezing. Do you freeze theme before or after baking, and if before, how do you bake them after that? Thanks in advence for reply :D

Orange Cranberry Walnut Balls are like classic walnut balls but with a twist. Bright aromatic orange and studded with cranberries, these Christmas cookies are a festive way to celebrate the holidays.

Orange Cranberry Walnut Balls

butter (*room temperature)

brown sugar (*firmly packed)

tsp orange extract

tbsp orange zest (*about 2 large oranges)

all purpose flour

tsp sea salt

walnuts (*finely chopped)

dried cranberries (*finely chopped, up to 2 cups can be added if desired)

sugar (*for rolling cookies)

Preheat oven to 375℉.Chop walnuts and dried cranberries.&nbsp;

Cream together butter and brown sugar until light and fluffy. Mix in extract and zest.Sift together flour and salt and mix into butter mixture. Stir in walnuts and cranberries.

Using clean hands break off pieces of dough the size of a walnut and shape into a ball, rolling between hands.&nbsp;Bake on an ungreased cookie sheet for 12- 15 mins or until lightly golden brown. Using a spatula, remove from cookie sheet and let cool slightly before rolling in powdered sugar to help prevent crumbling.&nbsp;Once cooled slightly, roll in powdered sugar.&nbsp;

Chewy and delicious sugar cookies get a boast from the addition of cranberry and orange.  Perfect for holiday gifts, cookie exchanges, or a treat any time of year!

Cranberry Orange Cookies

baking soda

baking powder

unsalted butter (softened to room temperature)

sugar

orange zest (1 large orange)

orange extract (optional)

orange juice

cranberries (roughly chopped)

Preheat oven to 350*F and line 2 baking sheets with parchment paper or Silpat type baking mats.

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Using an electric mixer, beat the butter until smooth. Add 1 1/2 cups sugar and blend until fully incorporated.

4Add orange zest, egg, vanilla, orange extract and orange juice and blend until fully combined.

While mixing on low, slowly pour in the bowl of dry ingredients. Add cranberries.

Mix just until all of the ingredients are fully incorporated.

Use a 2 Tablespoon sized cookie scoop to scoop dough. I usually like to press down the balls of dough just a bit with the bottom of a glass (dipped in sugar to prevent sticking) for slightly flatter, chewier cookies.

Bake cookies 8-9 minutes or until cookies are set around the edges and slightly puffy. Let the cookies rest on the baking sheet for 3-4 minutes before moving to a cooling rack.

These White Chocolate Cranberry Orange Cookies are perfect for a holiday cookie exchange. They are crispy on the edges and soft in the middle.

(226 grams) unsalted butter,

½ cups (285 grams) granulated sugar

eggs

teaspoon (5 milliliters) pure vanilla extract

orange

cups (420 grams) all-purpose flour

½ teaspoon (2 grams) baking soda

½ teaspoon (2 grams) cream of tartar

½ teaspoon (2 grams) salt

White chocolate melts or almond bark

Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs, vanilla extract, and orange zest. Mix into the butter and sugar until the eggs are well beaten.

In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and dough forms, then add the cranberries.

Use a large cookie scoop and scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate the dough for a minimum of 1 hour.

Preheat the oven to 350° F.  Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking.

Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely

Once cooled, melt white chocolate in a microwave-safe bowl at 50% power for 30-90 seconds, stirring every 30 seconds until chocolate is smooth. Drizzle over cooled cookies. Allow white chocolate to harden before storing.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1607115735/dedfzjgf0b8mql1to89q.mp4

Soft and Chewy Cranberry Orange Cookie with a white chocolate glaze. They are crispy on the edges and soft in the middle. These make a great Christmas cookie!

White Chocolate Cranberry Orange Cookies

Cranberry Orange Cookies - a tender, buttery shortbread slice and bake cookie loaded with tangy cranberries and zingy orange.

¼ cups (319 grams) all-purpose flour

(227 grams) unsalted butter, softened

(149 grams) granulated sugar

cranberries (packed)

orange zest (from 2-3 oranges)

orange zest

Whisk flour and salt together in a bowl.

Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.

Mix in the egg yolks and vanilla until combined.

Mix in the flour and salt just until combined.

Mix in the dried cranberries.

Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.

When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.

When the oven is ready, slice the cookie dough into about 1/3 inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.

Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.

For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.

For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom edges, about 12 minutes.

Sprinkle the cookies with a little sugar again as soon as they come from the oven for extra sparkle.

Let the cookies cool for 3 minutes on the baking sheet, then carefully move to a cooling rack.

I like to sprinkle them with freshly grated orange zest before serving.

No-spread cranberry orange cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

Cranberry Orange Shortbread Sugar Cookies

unsalted butter (room temperature)

egg (room temperature)

orange emulsion or extract

orange (zested)

cranberries

cornstarch

Place ½ cup of dried cranberries in food processor and pulse until finely chopped. Cranberries will start to form a ball. You can also finely chop them by hand. Zest one orange. Set aside.

Whisk dry ingredients (flour & cornstarch) together and set aside.

Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).

Add egg, extracts/emulsions, zest and cranberries, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.

Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.

Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).

Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.

Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.

Remove cookies from oven and allow to cool on cookie sheet before handling.

Cranberry Orange Cookies are soft, chewy and packed with citrus orange flavor and fresh cranberries. These cranberry cookies are a fantastic and tasty treat for the Fall season!

butter (softened to room temperature)

3.4 oz vanilla pudding mix

tsp vanilla extract

sour cream (or plain/vanilla Greek yogurt)

½ tsp baking soda

flour

cranberries (chopped)

orange juice (optional)

Prep: Begin by preheating the oven to 375°F. Then, line a baking sheet with parchment paper or a silicon mat.

Next, chop up the cranberries in small pieces and place them in a bowl. If you don&#39;t want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 tablespoons of sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.

Dough: In a large mixing bowl, cream together the sugar and butter, mixing well for 2-3 minutes. Then, add the dry pudding mix and beat the mixture for 1 more minute. You can use an electric mixer to make these steps easier. After that, add in the egg, vanilla extract and orange extract and continue to mix for 2 more minutes. Now, add the sour cream and mix just until combined.

In a separate small bowl, combine the salt, baking soda and the flour, whisk to combine. Proceed to add the dry mixture to the butter mixture and stir until smooth. Fold in the chopped cranberries and orange zest with a wooden spoon.

Bake: Using a cookie scoop, scoop out tablespoonfuls of the dough and place them about 2 inches apart on the prepared cookie sheet. Place in the preheated oven and bake for 10 minutes. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

These are fabulous!  Your tip to sweeten the cranberries in orange juice and sugar is perfect!  Festive and flavorful!

I love cranberry and orange together, the perfect holiday combo! These cookies showcase it to perfection, delicious!

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