Wednesday, November 17, 2010

Recipe: Cranberry Orange Cookies

I am quite the sucker for all things citrus.  Throw in some fresh cranberries and these cookies were a must in our house.  They are sweet and tangy all at the same time.  These are also chewy cookies which is nice for a change.  Everyone in our house loves them.  I made some with the glaze and some without.  If you don't have time to make the glaze then just leave it off.  They still will disappear...quickly!  These would be a nice compliment to pumpkin pie and coffee after you've stuffed yourselves with turkey.  They look pretty and festive too.

Cranberry Orange Cookies
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh cranberries, halved
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners' sugar

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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 until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  4. 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.

*Recipe from

1 comment:

  1. I'm a citrus fan, too. This recipe might make my list to try before my cookie exchange.