Crunchy and sweet, with simple ingredients, these light citrusy Cranberry Orange Cookies are super easy to make and perfect for holiday baking.
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In a small bowl, stir together the granulated sugar and orange zest until well combined.
Add butter to the bowl of a stand mixer and beat on medium speed until pale and fluffy, about 2 minutes.
Add in the sugar/orange zest and continue beating for another 1-2 min. Add in the powdered sugar and vanilla and mix until combined.
Slowly add the remaining dry ingredients , mixing until the dough comes together. Fold in dried cranberries.
Divide the dough in two and transfer each portion to a plastic wrap and roll into a log. Refrigerate for 4+ hours, or freeze for 90 min.
Add more granulated sugar to a plate. Coat each log of cookie dough in sugar. Slice the cookies about ¼” thick and place on a prepared baking sheet.
Bake cookies for 12-14 minutes. Let cool for 3 minutes, then transfer to cooling rack to cool completely.
If you have a little extra orange sugar, sprinkle it on the cooled cookies after baking.
You could use almond extract instead of vanilla if you prefer.
Store cooled cookies in an airtight container at room temperature. Cookies will be good for about 10 days.