12 Days of Cookie – Cranberry Orange Cookies
This is a new recipe for me this year. But when I saw it in Katie’s blog I knew I wanted to try it. I was intrigued by a cookie that isn’t loaded with sugar or chocolate (not that I don’t LOVE sugar and chocolate!). It’s a nicely refreshing cookie to add to any holiday cookie tray or cookie exchange. The batter comes together easily aside from chopping the cranberries. I definitely recommend using a food processor like Katie did. Ours is packed away, so I had to chop by had. First I chopped the crans in half so they wouldn’t roll away. Then I chopped them smaller from there. Aren’t they just so pretty?
Fresh Cranberry Orange Cookies – from Katie – I got 30 cookies using my cookie scoop
1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries
Preheat oven to 375 degrees and line two baking sheets with parchment.
In medium bowl combine flour, baking soda, salt, and whisk; set aside.
In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
Add yolk and beat until fully incorporated.
Add orange juice, then zest and vanilla and beat until fully incorporated.
Turn mixer to low speed, add flour mixture and beat until just incorporated.
Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown).
Remove from oven and let cool on pans completely, about 10-15 minutes.
I’m submitting this for Joelen’s Tasty Tools event. The theme this month is Baking Sheets! I’ve been using these a LOT this month with all the cookies I’ve been making! This one is an old one I stole from my mom. It’s my fav and my Silpat fits perfectly. The other two that I have are the Wilton ones with bigger “handles” on the ends. The Silpat doesn’t fit perfectly in it and they’re dark, so sometimes cookies brown more than expected.
My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks so homey and delicious!
RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
I also wonder if you can use fresh cranberries since they are in season!
You could definitely make this with fresh cranberries if you wanted.
How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.
Thanks so much!
Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.