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

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6 Responses to “Cranberry Ice Cream”

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    1
    Ashley @ My Midwest Table — October 28, 2014 at 4:11 pm

    I bet this ice cream is amazing! It looks like it would be!

    Thanksgiving is such a great holiday. I, too, enjoy family time and food. And I find it so much fun to host!

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    2
    Shannon — November 14, 2014 at 8:45 pm

    this sounds absolutely amazing!!

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    3
    Caroline @ carolinescooking.com — November 18, 2014 at 10:07 pm

    This looks really yummy! We are somehow out of ice cream but have fresh cranberries in the house, so may have to reverse things with this recipe!

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    4
    Connie the chocoholic — February 8, 2015 at 11:36 pm

    ahh! I’m so glad that you’re still blogging! When I was in highschool, i used to visit your blog everyday because I simply loved your recipes that much! Then university started and life got busy. Now I’m back into the blogging world and so just wanted to pop by and say hi!

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    5
    Videncia personal — November 28, 2015 at 7:53 pm

    I like the valuable information you supply to your articles.
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    I am rather certain I’ll be informed man new stuff proper right here!
    Best of luck for the following!

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    6
    Abigail — April 11, 2016 at 4:48 am

    I may not be the best at making this wonderful ice cream, but I bet that I’m the best to eat them up because I’m a big fan of ice cream. Thanks Jen for sharing.

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