Today’s cookie is one that should resonate with all those winter flavor lovers out there, Orange-Cranberry Cookies. These cookies have a wonderfully crunchy exterior and buttery soft interior. The orange sugar coating and zest in the recipe gives the cookie a bright sweetness that balances the tartness of the cranberries perfectly.

I am a huge fan of orange and cranberry in pastry applications. However, I find a lot of recipes allow one flavor to overpower the other. That is not the case here! The orange and cranberries are balanced and then the butter flavor cuts through it all to provide you with great experience.

These cookies are perfect to have with a cup of tea or your morning coffee. Enjoy!

Orange-Cranberry Cookies

Orange Sugar:
1/3 Cup Granulated Sugar
1 Tsp Orange Zest, freshly grated

Cookies:
1 Cup of Granulated sugar
3/4 Cup Butter, softened
1 Large Egg
2 Cups all-Purpose Flour
1 1/2 TSP Baking Powder
1/4 TSP Baking Soda
1 Cup Dried Cranberries
2 TBSP Orange Zest, Freshly Grated

Procedure:

Preheat the oven to 350F. Combine all of the orange sugar ingredients in a bowl and set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the butter, sugar, orange zest, and egg on medium-high.
Combine the flour, baking soda, and baking powder. Reduce the speed on the mixer to low and add the flour mixture, reserve 1/4 cup. Mix until combined and shut off the mixer.

Toss the reserved flour with the cranberries. Coat well.
Fold in the cranberries.
Using a medium cookie scoop, scoop dough into the orange sugar and roll to coat. Place coated balls of cookie dough onto a lined sheet pan, 2 inches apart.

Use the bottom of a glass or measuring cup to flatten the cookies out uniformly.
Bake for 12 minutes, rotate the pans halfway through baking. Cookies will be lightly browned around the edges once done.
Place on a cooling rack and devour.

Orange Cranberry Cookie Card