Orange Cranberry Cookies
If you are looking for a cookie recipe that will stand out on the dessert table, then you must try these Orange Cranberry Cookies. The easy cookie recipe has orange juice, as well as orange zest right in the cookie batter. This gives the cookies a bright, citrus taste. The dried cranberries complement the orange flavor fabulously and a little texture to each bite. The orange flavored icing drizzled on top of the baked cookies puts them over the edge.
This is a perfect cookies recipe to make any season, but especially around Thanksgiving and Christmas. They are also a great cookie recipe to gift during the holidays. Bring a tin of these homemade cookies to every party and they will be gone before you know it. This is a great dessert option that will impress everyone who tries one.
Cooking Time13 min
Cooking Vessel SizeSwiss Diamond Nonstick Double-Burner Griddle
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dried cranberries, chopped
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon grated orange zest
- 1 1/2 cup powdered sugar
- 3 tablespoons milk
Preheat the oven to 375 degrees F.
In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda, and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto the Swiss Diamond Nonstick Double-Burner Griddle. Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from the Swiss Diamond Nonstick Double-Burner Griddle to cool on wire racks.
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
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