Print

Cranberry Orange Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 22 reviews

These cranberry orange cookies are buttery, crisp-edged slice-and-bake treats with bright orange zest and chewy bursts of dried cranberry. The easy food-processor dough chills in a log before being sliced and baked, making 24 festive cookies.

Ingredients

Cookie Dough

  • 1/2 cup dried cranberries
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • Zest of 1 orange
  • 2 tablespoons freshly squeezed orange juice

Instructions

  1. Prepare the oven and pans.

    Preheat the oven to 325°F. Line two cookie sheets with parchment paper.

  2. Chop the cranberries.

    Pulse the dried cranberries in a food processor a few times, until coarsely chopped.

  3. Make the crumbly dough.

    Add the flour, sugar, and salt to the food processor and pulse two or three times to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

  4. Add the orange.

    Add the orange zest and freshly squeezed orange juice. Pulse just until mixed.

  5. Shape the dough.

    Transfer the mixture to a lightly floured surface. Knead until it comes together, then roll it into a log.

  6. Chill and slice.

    Wrap the dough log in plastic wrap and chill for 1 hour. Unwrap and cut into 1/4-inch-thick discs.

  7. Bake the cookies.

    Arrange the discs on the prepared cookie sheets. Bake for 14–16 minutes, until the edges are golden brown.

  8. Cool and store.

    Transfer the cookies to a wire rack to cool. Store in an airtight container.

Notes

  • Measure the flour by spooning it into the measuring cup and leveling the top; scooping directly can pack in too much flour.
  • Keep the butter cold for a tender, crumbly cookie texture.
  • Chill the dough log for the full hour so it firms up and is easier to slice.
  • Ovens can vary, so begin checking the cookies at 14 minutes; remove them when the edges are golden.