Prep: 20mins | Cook: 14mins | Ready In: 34 mins
These cookies are, frankly, just about perfect. They ‘re sweet and chewy, just as would be a healthy cookie. And orange and cranberry is such a great blend of holiday flavors. My family couldn’t stop raving about those cookies, nor could the friends with whom we shared them. And I love making them so fast.
Who says these Cranberry Orange Cookies can’t be the star of your cookie tray on holiday? These cookies even freeze well, which is a great bonus if you want to continue your holiday baking head-on. I like the fact that these cookies do not need any special extracts or flavors – just normal orange juice and zest. Often the strongest are the simplest recipes.
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 tsp grated orange zest
2 tbsp orange juice
2 1/2 cups all-purpose flour
r1/2 tsp baking soda
1/2 tsp salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)
1/2 tsp grated orange zest
3 tbsp orange juice
1 1/2 cups confectioners’ sugar
1. Prepare oven, preheat 375 degrees F (190 degrees C).
2. In a large bowl, add and cream butter, white sugar, and brown sugar until smooth. Add and beat in egg until well blended. Mix in a tsp of orange zest and 2 tbsp of orange juice. Combine flour, baking soda, and salt and then stir into the orange mixture. Add and mix in cranberries, and if using walnuts, until evenly distributed, and then add dough by dropping rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake until the edges are golden for 12 to 14 minutes in the preheated oven. Transfer it to a wire rack from the cookie sheet to cool.
4. In a small bowl, add and mix the 1/2 tsp of orange zest, 3 tbsp of orange juice, and confectioners’ sugar until smooth. Add and spread over the tops of cooled cookies, and then let stand until set.
Per Serving: 110 calories; 14 mg cholesterol; 67 mg sodium; 4.8 g fat; 16.2 g carbohydrates; 1.1 g protein.
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