I remember the moment I first fell in love with Cranberry Orange Cookies like it was yesterday. It was a chilly December afternoon, and I was visiting a dear friend who served up these soft citrus cranberry treats fresh from the oven. The zing of orange zest baking together with tart dried cranberries created a scent that wrapped the whole room in warmth and holiday feels. I can still picture their joyful reaction as they bit into one—pure delight—and I knew I had to make this recipe my own. Since then, Cranberry Orange Cookies have become a staple in my kitchen for every holiday gathering and casual coffee catch-up, fitting perfectly into real-life cooking and celebrations alike.
This cookie recipe with dried cranberries is special because it brings together bright citrus notes and comforting sweetness in a soft, chewy cookie you’ll want to make again and again. It’s approachable without fancy ingredients or complicated steps, which means fellow home cooks like you can feel confident making these anytime. Whether you’re looking for holiday fruit cookies that add a splash of color to your cookie jar or soft citrus cranberry treats for your weeknight baking fix, Cranberry Orange Cookies hit the mark every time.
I love to share this recipe because it feels like a little homemade gift you can offer friends and family. There’s a magic in giving treats that taste like they were made with care—and these reliably delicious cookies are just that. If you’re on the hunt for a cranberry citrus cookie that’s easy to whip up but tastes like something from a charming bakery, I’m excited for you to try this one and make it your own. As you read on, I’ll guide you step-by-step and share all my kitchen-tested tips that make Cranberry Orange Cookies a favorite in my rotation.
Let’s get into what you’ll need next, so you’re ready to bake a batch that brings that same joy straight to your kitchen.
What You’ll Need:
- 2 ½ cups all-purpose flour
(No problem if you want to swap half for whole wheat flour for a nuttier flavor—I’ve done it with great results.) - 1 teaspoon baking soda
(You’ll find this in the regular baking aisle, easy and affordable.) - ½ teaspoon salt
- 1 cup unsalted butter, softened
(Soft but not melted helps your Cranberry Orange Cookies keep their shape. A quick tip: Let your butter sit out while you prep other ingredients.) - ¾ cup granulated sugar
(If you want to cut down on sugar, I’ve tried using ½ cup plus a little honey for a softer sweetness.) - ½ cup brown sugar
(Adds moisture and depth, but you can skip it if you only have white sugar.) - 2 large eggs
- Zest of 2 medium oranges
(This orange zest baking trick makes a huge difference—fresh zest gives a bright punch you won’t want to skip.) - 1 teaspoon vanilla extract
(Basic pantry staple that rounds the flavors beautifully.) - 1 ½ cups dried cranberries
(Dried cranberries bring the perfect tartness. I always look for ones without added sugar if possible.) - Optional: ½ cup chopped walnuts or pecans
(Add crunch and texture, but you can leave them out for a classic soft citrus cranberry treat.)
This Cranberry Orange Cookies recipe is one of those gems that uses ingredients you likely already have in your kitchen or can find with ease at your local grocery store. Plus, dried cranberries and orange zest are usually affordable and keep well, so you can make this recipe anytime the craving hits.
If you ever have some leftover batter, it freezes well in a sealed container for up to a month—perfect for planning ahead during busy holiday seasons or weeknights you want to keep stress-free.
My secret is adding a bit extra orange zest—about half a teaspoon more than usual—to really make those cranberry citrus cookies burst with flavor. Trust me, the kitchen aroma alone will have everyone hovering around the oven.
I’ve also found swapping out the vanilla for a splash of almond extract gives these Cranberry Orange Cookies a lovely twist, adding a layer of warmth and complexity that’s unexpected but delightful.
Now that you have your ingredient lineup, it’s time to roll up your sleeves. Let’s cook it together!
Let’s Cook It Together!
- Preheat your oven to 350°F (175°C).
Prepare two baking sheets lined with parchment paper. This helps your Cranberry Orange Cookies bake evenly and makes cleanup a breeze. - In a medium bowl, whisk together the flour, baking soda, and salt.
Setting this aside keeps your dry ingredients ready while you start with the wet ones. - In a large mixing bowl, beat the softened butter with the granulated and brown sugars until creamy and smooth.
This usually takes about 2-3 minutes using a hand or stand mixer. This step is where your Cranberry Orange Cookies start getting their tenderness, so don’t rush it. - Add the eggs, one at a time, beating after each addition.
Then, mix in the vanilla extract and all that fresh orange zest. Your kitchen should begin filling with the lovely hint of citrus right now. - Gradually add the dry ingredients to the wet mixture.
Stir just until combined to keep your Cranberry Orange Cookies soft and tender inside. Overmixing is a common trap here. - Fold in the dried cranberries and optional nuts gently.
This is the best part—the sweet-tart burst and crunch that make these cranberry citrus cookies stand out. - Scoop the dough onto your prepared baking sheets using a tablespoon or cookie scoop.
Space them about 2 inches apart because Cranberry Orange Cookies spread slightly but keep their shape well. - Bake for 10 to 12 minutes or until the edges are lightly golden but the centers are still soft.
If your Cranberry Orange Cookies looks a little underbaked in the center, no worries—this is gold for that tender chewiness. - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooling lets them set perfectly without becoming brittle or dry.
From start to finish, this Cranberry Orange Cookies recipe takes me about 30 to 40 minutes from mixing to munching. While the first batch bakes, I like to wash up or make a fresh pot of tea. Multitasking is a kitchen lifesaver, especially on busy days.
One lesson I’ve learned is that adding the orange zest just before baking, rather than too early in the mix, keeps that flavor punch fresh. Another is that chilling the dough for 15 minutes isn’t necessary but can help if your kitchen is warm and the dough softens too much.
If you’re curious about other variations after this, I’ve found that switching dried cranberries with chopped, dried cherries gives a subtle twist you might enjoy. For a bit of a crunch without nuts, swapping in some rolled oats moves this into the realm of cranberry oatmeal cookies with orange, a cousin recipe you can check out cranberry oatmeal cookies with orange.
If your family loves this, they’ll also enjoy the cozy vibe and seasonal flair of these orange clove cookies or for a breakfast twist, these cranberry orange scones also make weekday mornings special.
How to Serve & Enjoy It!
Cranberry Orange Cookies shine best when served fresh but stay happily soft and chewy for several days stored in an airtight container. I love pairing them with a cup of hot tea or a simple fresh latte—something mild and creamy to complement the lively zing of citrus and tart cranberry.
These cookies are perfect for sharing at holiday cookie swaps or as a thoughtful homemade gift during the festive season. When I bring a batch to gatherings, they always disappear fast, with guests complimenting the bright cranberry citrus cookies that feel both familiar and festive.
Presentation is simple but sweet: line them up on a wooden board, or stack a few in a basket wrapped with twine for an inviting look. For an extra touch, sprinkle a tiny bit of powdered sugar over the top, especially around the holidays, to give them a frosted, snow-dusted appearance.
If you ever have leftovers, these Cranberry Orange Cookies also pair well crumbled over vanilla ice cream or stirred into a warm bowl of oatmeal for a breakfast treat with added texture and flavor.
For holiday variations, you could add a drizzle of white chocolate or experiment with a sprinkle of cinnamon or ginger in the dough for a cozy twist. A friend once shared a recipe for cranberry lemon Christmas cookies that adds a sparkle of a different citrus—delicious if you’re open to switching up the orange zest.
I also like these cookies as a simple crowd-pleaser when hosting family dinners—you can even serve alongside a lightly spiced turkey dinner with orange teriyaki sauce to carry the citrus theme through the whole meal. For that, check out my recipe here: turkey medallions with orange teriyaki sauce.
Your Questions Answered
Can I make Cranberry Orange Cookies ahead of time?
Absolutely! The dough keeps well in the fridge for up to 3 days. You can also freeze the dough balls for up to a month and bake fresh whenever you want. Once baked, cookies stored in an airtight container last about 5 days, or longer if refrigerated.
What’s the best substitute for butter in this recipe?
I’ve tried swapping melted coconut oil for butter in my Cranberry Orange Cookies. The texture is slightly different—somewhat fudgier—but the flavor still shines. Just be sure to chill the dough to keep shape.
Can I use fresh cranberries instead of dried?
You can, but fresh cranberries add extra moisture and tartness, so your cookies may spread more and be less chewy. Try tossing fresh cranberries in a bit of flour before folding to help balance moisture.
How do I adjust this recipe for more or fewer servings?
The ingredients scale nicely. For a smaller batch, halve everything carefully, especially the zest and baking soda. For large batches, double the recipe and bake on multiple sheets, rotating halfway.
My cookies turned out flat—what happened?
This usually means the dough was too warm or overmixed. Try chilling the dough before baking and mix only until dry ingredients are just combined.
What if I don’t have fresh oranges for zest?
You can use bottled orange extract, but it won’t be as bright. Another simple swap is lemon zest, which gives a nice holiday fruit cookie vibe with a slightly different twist.
Have you tried any sweet glazes or toppings?
Yes! A simple glaze of powdered sugar mixed with a little orange juice sets up beautifully on top. I’ve also drizzled melted white chocolate from this sugar spun run recipe over mine for a fancier look when gifting.
Final Thoughts
Cranberry Orange Cookies hold a special place in my kitchen because they are the cookie version of home—warm, bright, and approachable.
My Best Cranberry Orange Cookies Tips:
- Never skip the orange zest—it’s the star!
- Chill your dough for a bit if your kitchen is warm to keep cookies from spreading too thin.
- Fold in dried cranberries gently to keep the pieces intact and evenly distributed.
I’ve tested this recipe with walnuts and pecans, swapped in dried cherries, and even added a touch of cinnamon for holiday flair. The version that gets requested most often is the classic with plenty of orange zest and dried cranberries—simple and perfect every time.
I encourage you to make this Cranberry Orange Cookies recipe truly your own. Try different citrus zest, add nuts or skip them, or switch the dried fruit to suit your family’s favorites. You’ll find this recipe flexible, reliable, and full of flavor.
After all, the best cookie is one that comes from your kitchen, sharing that bright burst of cranberry citrus sweetness with everyone around your table. Ready to bake? Dive in and enjoy that lovely smell filling your home—it’s a simple joy you deserve to savor.
If you’re looking to expand your citrus-themed baking, don’t miss my orange clove cookies for a spicy touch or these cranberry orange scones for a cozy breakfast treat. And when you want dinner to match, try my turkey medallions with orange teriyaki sauce.
Happy baking, friends! Your Cranberry Orange Cookies adventure awaits.
Cranberry Orange Cookies
Delightfully tangy and sweet, Cranberry Orange Cookies combine zesty orange flavor with tart cranberries for a refreshing twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest, orange juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra citrus kick, drizzle a simple orange glaze over cooled cookies by mixing powdered sugar with fresh orange juice.