As winter’s chill wraps around us, there’s nothing quite like the comforting aroma of freshly baked cookies to warm our spirits. In the realm of holiday baking, one delightful concoction stands out – the Orange Cranberry Cookie. This festive treat seamlessly weaves together the zesty brightness of oranges and the tartness of cranberries, creating a symphony of flavors that embodies the magic of the season.

The Dynamic Duo: Orange and Cranberry

The combination of orange and cranberry is a match made in culinary heaven, especially during the holidays. The sweet citrusy notes of oranges complement the tart burst of cranberries, resulting in a harmonious blend that tantalizes the taste buds. This dynamic duo not only adds a burst of vibrant color to your cookie tray but also infuses each bite with a perfect balance of sweet and tangy goodness.

Capturing Citrus Essence with a Microplane

To truly elevate the citrusy essence of Orange Cranberry Cookies, the secret lies in the art of zesting. Enter the microplane, a humble yet indispensable tool in the kitchen. This fine grater effortlessly transforms the outer layer of oranges into delicate, aromatic zest. The microplane ensures that only the flavorful, fragrant zest is extracted, leaving behind the bitter pith.

When incorporating orange zest into your cookie dough, the microplane provides a texture that seamlessly integrates into the batter, infusing every inch with the essence of fresh oranges. This process not only enhances the flavor but also imparts a lovely orange hue to the cookies, enhancing their visual appeal.

The Magic of Orange Zest

Orange zest is the unsung hero in many recipes, and in the case of Orange Cranberry Cookies, it plays a pivotal role in elevating the overall taste profile. Packed with natural oils, orange zest brings a concentrated burst of citrusy flavor that is both bright and refreshing. It adds a subtle complexity to the cookies, making each bite a sensory experience.

Beyond its flavor-enhancing properties, orange zest carries a subtle yet enchanting fragrance that wafts through your kitchen as the cookies bake. This aromatic dance of citrus notes not only enhances the festive ambiance but also heightens the anticipation of indulging in a batch of freshly baked goodness.

Cranberry Orange Cookie Recipe

Now, let’s delve into the heart of the matter – crafting the perfect Orange Cranberry Cookie recipe. Here’s a simple recipe that does take some patience. But the flavors and beautiful texture are worth the extra steps. For those who appreciate a make-ahead approach, Cranberry Orange Icebox Cookies offer a convenient and equally delicious alternative. The dough is shaped into logs, chilled, and sliced before baking, allowing for easy preparation and storage. This variation ensures that the delightful flavors of cranberry and orange are ready to be enjoyed at a moment’s notice, perfect for impromptu gatherings or a quiet evening by the fireplace.

Cranberry Orange Cookies

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These cranberry orange cookies are perfect to make during the holidays or wintertime.

Ingredients

• Ciookies:
• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour 
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 3/4 cup dried cranberries
• optional: coarse sugar for rolling
• Icing:
• 1 cup (120g) confectioners’ sugar, sifted
• 2 Tablespoons milk
• orange zest (optional)

Instructions

1. In a large bowl, beat the butter and sugar on medium-high speed until creamy, about 2 minutes. Beat in the egg and vanilla extract until incorporated.
2. Add the flour and salt and beat on low speed until combined. Using a wooden spoon, mix in the orange zest and dried cranberries until just combined.
3. Place the dough on a floured work surface and divide it in half. Roll/shape each half into a  log, about 2 inches in diameter.
4. Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 2 hours. You can chill the dough overnight or even up to 3 days in advance. Do not skip this step.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper. 
6. Pour coarse sugar on a plate and roll the logs in the sugar. If the sugar isn't sticking very well, let the dough rest for a few minutes to soften a bit. I also used my hand to press the sugar into the dough.
7. Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart. Each cookie should be about 1/2 inch thick. 
8. Bake the cookies for 12–14 minutes or until very lightly brown around the edges. Do not wait for the tops to brown, as these cookies are very light in color when done. You don't want to over-bake them or they will dry out. Remove from the oven and move to a wire rack to cool completely.
9. Icing: Whisk the confectioners’ sugar and almond milk (you can use any milk or orange juice for the glaze). Drizzle over cooled cookies.  Allow the icing to set before serving.

Ingredients:
3/4 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour 
1/4 teaspoon salt
1 teaspoon orange zest
3/4 cup dried cranberries
optional: coarse sugar for rolling

Icing:
1 cup (120g) confectioners’ sugar, sifted
2 Tablespoons milk
orange zest (optional)

Supplies I Used

Microplane
Mixing Bowls
Measuring Spoons
Measuring Cups
Hand Mixer
Cookie Sheet
Parchment Paper
Whisk

In a large bowl, beat the butter and sugar on medium-high speed until creamy, about 2 minutes. Beat in the egg and vanilla extract until incorporated. Add the flour and salt and beat on low speed until combined. Using a wooden spoon, mix in the orange zest and dried cranberries until just combined.

Place the dough on a floured work surface and divide it in half. Roll/shape each half into a  log, about 2 inches in diameter. Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 2 hours. You can chill the dough overnight or even up to 3 days in advance. Do not skip this step.

Preheat your oven to 350°F and line a baking sheet with parchment paper. Pour coarse sugar on a plate and roll the logs in the sugar. If the sugar isn’t sticking very well, let the dough rest for a few minutes to soften a bit. I also used my hand to press the sugar into the dough.

Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart. Each cookie should be about 1/2 inch thick. 

Bake the cookies for 12–14 minutes or until very lightly brown around the edges. Do not wait for the tops to brown, as these cookies are very light in color when done. You don’t want to over-bake them or they will dry out. Remove from the oven and move to a wire rack to cool completely.

Icing: Whisk the confectioners’ sugar and almond milk (you can use any milk or orange juice for the glaze). Drizzle over cooled cookies.  Allow the icing to set before serving.

Conclusion

Orange Cranberry Cookies are a great option to make during the holidays or wintertime. The marriage of citrusy brightness and tart cranberry goodness creates a treat that is not only delicious but also visually appealing. The vibrant burgundy of the cranberries looks so pretty next to the light dough color. Also, the little citrus zest adds a nice color contrast too. I’m sure you’re family will love this recipe. If you’re looking for other cranberry recipes, click here for cranberry muffins and here for cranberry bliss bars.