The holiday season calls for cookies that sparkle with color, flavor and joy. These Christmas Cranberry Orange Cookies deliver just that bright orange zest and juice married with tart dried cranberries, all wrapped up in a buttery, soft-chewy cookie and topped with a glossy orange icing. Whether you’re baking for family, a cookie swap or just treating yourself, you’ll love how festive and delicious these turn out.
Why these Christmas Cranberry Orange Cookies are holiday-perfect
- The combination of orange and cranberry is vibrant, festive and unusual enough to stand out from the usual sugar-cookie lineup.
- The dried cranberries add chew and texture, while the orange juice and orange zest bring brightness and even a subtle tang.
- A simple powdered-sugar glaze infused with orange juice and zest elevates the presentation and flavor.
- The recipe is straightforward, uses everyday ingredients, and works well for making ahead or sharing.
- These cookies look beautiful on a holiday tray: red and white cranberries peeking through pale dough, and the icing drizzle glistening.
Ingredients
Here are the ingredients you’ll need; clearly listed to make your shopping and prep easy:
- 1 cup butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (light or dark)
- 1 egg
- 2 tablespoons orange juice (freshly squeezed is best)
- 1 teaspoon orange zest (finely grated)
- 2½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups dried cranberries (whole or chopped according to preference)
- For the icing: 1½ cups powdered sugar
- 3 tablespoons orange juice
- ½ teaspoon orange zest
Equipment & Prep Tips
Before you begin mixing, gather the right tools and prepare accordingly:
- Preheat your oven to 350 °F (175 °C) so it’s ready when the dough is done.
- Line one or more baking sheets with parchment paper or a silicone baking mat for easy cleanup and even baking.
- Use a large mixing bowl for the wet ingredients and a separate bowl for dry ingredients; this keeps things tidy and helps avoid overmixing.
- Make sure your butter is softened (but not melted) so it creams properly with the sugars.
- If your dried cranberries are very large or you prefer smaller pieces, you can roughly chop them; but leaving them whole is fine too.
- Cool a wire rack ready for the baked cookies and a flat surface for the icing step.
Step 1: Cream Butter & Sugars, Add Egg & Orange
- In your large mixing bowl, combine the 1 cup softened butter, 1 cup granulated sugar and ½ cup brown sugar. Using an electric mixer (or a sturdy wooden spoon if you prefer), cream them together until light in texture and well blended.
- Into the creamed mixture add the 1 egg, 2 tablespoons orange juice, and 1 teaspoon orange zest. Mix until everything is thoroughly incorporated and the mixture is smooth.
Step 2: Combine Dry Ingredients & Mix With Wet
- In a separate bowl, whisk (or stir) together 2½ cups flour, ½ teaspoon salt and ½ teaspoon baking soda.
- Gradually add this dry mixture into the wet mixture, mixing until a uniform cookie dough forms. Be sure not to overmix; once the flour is incorporated, stop mixing to keep the texture tender.
Step 3: Fold in Cranberries & Shape the Cookies
- Gently fold the 2 cups dried cranberries into the dough, ensuring they’re evenly distributed. If you chopped them, check for even pieces.
- Using a tablespoon or a cookie scoop, drop rounded tablespoonfuls of dough onto your prepared baking sheet. Leave sufficient spacing between cookies (about 2 inches) so they can spread slightly during baking.
Step 4: Bake to Perfection
Place the baking sheet(s) into your preheated oven (350 °F / 175 °C). Bake for 8 to 10 minutes, or until the cookie edges are lightly golden (the centres may still look slightly soft — that’s okay).
Once baked, leave the cookies on the baking sheet for 2 minutes to set, then transfer them to a wire cooling rack to cool completely.
Step 5: Make the Orange Icing & Drizzle
While the cookies are cooling, prepare the icing:
- In a medium bowl, combine 1½ cups powdered sugar, 3 tablespoons orange juice and ½ teaspoon orange zest. Stir until smooth and free of lumps. If the icing is too thick, add a tiny splash more orange juice to reach a drizzle consistency; if too thin, add a bit more powdered sugar.
- When the cookies are completely cooled, use a spoon or small piping bag to drizzle the orange icing over each cookie. You can zig-zag, swirl or lightly coat the top — whichever you prefer.
Step 6: Let the Icing Harden & Store Properly
Once iced, allow the cookies to sit at room temperature until the icing is completely set. To speed this up, you can place the cookies in the freezer for 5-10 minutes (on a flat tray) until the drizzle is firm.
After the icing has hardened, store the cookies in an airtight container. They’ll stay fresh for several days at room temperature; though the cranberries will soften a bit over time, the flavour remains fantastic.
Tips & Variations for the Perfect Cookie
Tips for best results
- Use fresh orange juice and freshly grated zest for the best citrus aroma — the flavour makes a difference.
- If your butter was too firm or cold, let it soften at room temperature before mixing.
- Don’t overbake. Because of the dried cranberries and sugars, the cookies can brown quickly; aim for lightly golden edges rather than deep brown.
- Make sure cookies are fully cooled before icing; if still warm, the icing may melt or run off.
- For crisp edges and soft centres, you can gently flatten the dough balls slightly before baking.
Variation ideas
- White chocolate chips: Add ½ cup white chocolate chips into the dough for extra sweetness and colour contrast.
- Pistachios: Sprinkle chopped pistachios on top of the icing before it sets for a festive green colour and nutty crunch.
- Mixed citrus: Replace half the orange juice with lemon juice and use both orange and lemon zest for a citrus twist.
- Gluten-free option: Substitute the all-purpose flour for a 1:1 gluten-free baking flour blend (confirm it contains xanthan or a binding agent for best texture).
Why this recipe works
- Balance of flavours: The sweetness of butter and sugar is balanced by tart dried cranberries and bright citrus.
- Texture contrast: Soft cookie base, chewy cranberries, and a smooth icing top give a pleasing mixture of textures.
- Holiday colours: Red cranberries, pale dough, and orange icing present beautifully for Christmas.
- Ease of preparation: With common baking ingredients and a clear process, this recipe is accessible to bakers of all levels.
Serving & Gift Ideas
- Arrange the cookies on a decorative holiday platter with sprigs of fresh rosemary or mint for a festive appearance.
- Package in cellophane bags tied with ribbon for flavorful homemade gifts.
- Serve alongside mulled wine (for adults) or hot cocoa for children, the citrus-cranberry flavour complements warm beverages beautifully.
- Consider doubling the recipe when hosting a gathering or prepping for a cookie swap, as these cookies disappear fast!
Frequently Asked Questions (FAQ)
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries can be used, but keep in mind they will release more moisture and may affect the cookie texture. If using fresh, you might want to lightly dry them (on a baking sheet in a low oven) or increase flour by a little to compensate.
Q: Can I skip the icing?
A: Yes, the cookies are still delicious plain. The icing adds visual appeal and extra orange flavour, but you can optionally dust them with powdered sugar instead.
Q: How far in advance can I bake these?
A: You can bake the cookies ahead of time, store them in an airtight container, and apply the icing just before serving/gifting. They’ll stay fresh for up to 3-4 days at room temperature, or about a week if stored in a cool place.
Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked and cooled cookies (without icing) in a freezer-safe container for up to 2 months. When ready to serve, thaw fully, then apply icing and allow it to set.
Q: My icing is too runny/thick – what should I do?
A: If icing is too runny, add a bit more powdered sugar to thicken. If too thick and not easy to drizzle, add a tiny bit more orange juice. The goal is a consistency that flows off a spoon but holds its shape when drizzled.
Final Thoughts
These Cranberry Orange Cookies are a festive, flavour-packed treat that deserve a spot on your holiday baking list. Their bright taste, appealing look and approachable preparation make them a winner. Whether you’re baking for guests, a charitable event, or cozying up with family at home, these cookies hit the mark. Enjoy every cheerful bite, and happy baking!
