KYLEE COOKS
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.
01
In a small bowl, stir together the granulated sugar and orange zest until well combined.
02
Add butter to the bowl of a stand mixer and beat on medium speed until pale and fluffy, about 2 minutes.
03
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.
04
Slowly add the remaining dry ingredients , mixing until the dough comes together. Fold in dried cranberries.
05
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.
06
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.
07
Bake cookies for 12-14 minutes. Let cool for 3 minutes, then transfer to cooling rack to cool completely.
08
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.
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Store cooled cookies in an airtight container at room temperature. Cookies will be good for about 10 days.
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