Cranberry Orange Cookies

Crunchy and sweet, with simple ingredients, these light citrusy cookies are super easy to make and perfect for holiday baking.

Course Cookie

Cuisine American

Prep Time 10

Cook Time 14

Chilling time 4

Total Time 4 24

Servings cookies

Calories 109kcal

In a small bowl, stir together the ¼ cup white sugar and 1 tablespoon orange zest until well combined.
Add 1 cup unsalted 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 minutes.
Add in the 1/2 cup powdered sugar and 1 teaspoon vanilla extractand mix until combined.
Slowly add in the 2 cups all-purpose flour and 1/2 teaspoon salt, mixing until the dough comes together and scraping down the sides of the bowl as needed.
Mix/fold in 3/4 cup dried cranberries.

Divide the dough in two and transfer each portion of dough to a piece of parchment paper or plastic wrap and roll into a log. Tightly secure the ends and refrigerate for 4+ hours, or freeze for 90 minutes.

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Add more granulated sugar to a shallow bowl or plate. Coat each log of cookie dough in sugar.
Slice the cookies about ¼” thick and place 1 inch apart on baking sheets.
Bake for 12-14 minutes. Let cool for 3 minutes, then transfer to cooling rack to cool completely.