Cranberry Orange Cookies are soft, chewy, and bursting with bright citrus flavor and tart cranberry bites. With the sweet aroma of orange zest and the satisfying chew of dried cranberries, these cookies are perfect for the holidays—or any time I want a refreshing twist on a classic treat.
Why You’ll Love This Recipe
I love these cookies because they strike the perfect balance between sweet and tangy. The orange zest adds a fresh burst of flavor, while the cranberries bring a tart contrast that keeps every bite interesting. They’re easy to make, freeze well, and look beautiful on any dessert tray. Whether I’m baking for a cookie exchange or just craving something homemade, this recipe always delivers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Brown sugar
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Egg
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Vanilla extract
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Orange zest
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Dried cranberries
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White chocolate chips (optional, but I love the creamy sweetness they add)
directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, baking soda, and salt.
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In another bowl, I cream the softened butter with the granulated and brown sugars until light and fluffy.
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I beat in the egg, vanilla extract, and orange zest until well combined.
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I gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
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I fold in the dried cranberries (and white chocolate chips if using).
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I scoop the dough onto the baking sheet, spacing each cookie about 2 inches apart.
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I bake for 10–12 minutes, or until the edges are lightly golden. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. It takes around 15 minutes to prep and 10–12 minutes to bake each batch, so I can have a full batch ready in under 30 minutes.
Variations
Sometimes I swap the dried cranberries for chopped dried cherries for a slightly different flavor. I also like using dark chocolate chips instead of white chocolate for a richer contrast. For a citrusier punch, I add a little orange extract along with the zest. And around the holidays, I drizzle a little orange glaze over the top for a festive touch.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, I place a slice of bread in the container with them. They also freeze really well—either baked or unbaked. I freeze the dough in balls, then bake straight from the freezer with just a couple of extra minutes added to the bake time.
FAQs
Can I use fresh cranberries instead of dried?
I prefer dried because fresh cranberries add too much moisture and can be too tart. If I do use fresh, I chop them small and reduce other liquids slightly.
Do I have to use orange zest?
The zest is what gives the cookies their orange flavor, so I wouldn’t skip it. If I don’t have a fresh orange, a bit of orange extract works in a pinch.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of regular flour. The texture stays pretty close to the original.
Can I chill the dough before baking?
Definitely. Chilling the dough for 30 minutes helps control spreading and makes the cookies even chewier.
How do I make the cookies softer or crispier?
For softer cookies, I bake them just until the edges are golden and let them finish setting on the sheet. For crispier ones, I leave them in the oven an extra minute or two.
Conclusion
Cranberry Orange Cookies are one of my favorite ways to bake something sweet, fruity, and just a little different. Whether it’s for a holiday tray or a cozy afternoon treat, these cookies always come out soft, flavorful, and irresistible. I love how easy they are to make—and how quickly they disappear.
PrintCranberry Orange Cookie
Cranberry Orange Cookies are soft, chewy cookies bursting with bright citrus flavor and sweet-tart cranberries. These festive treats are perfect for the holidays or any time you’re craving a refreshing twist on a classic cookie.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 orange)
- 1 cup dried cranberries
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and orange zest until well combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Fold in the dried cranberries and white chocolate chips, if using.
- Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute dried cranberries with chopped dried cherries for a variation.
- Use dark chocolate chips instead of white chocolate for a richer flavor.
- Add 1/4 tsp orange extract for a stronger citrus flavor.
- Drizzle with orange glaze for a festive touch.
- To freeze, scoop dough into balls and freeze for up to 2 months; bake from frozen with 1–2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
