CRANBERRY COOKIES FOR THE HOLIDAYS!

These Orange Cranberry Cookies are a sweet/tart addition to your Christmas cookie tray! They’ll have your friends and family asking for more!

With the end of the year coming to a close and Christmas on the horizon, it makes me realize two things; 1. I better get my holiday baking game on. And 2. I need to get my Christmas shopping list in check!

I finally went Black Friday shopping this year with my husband and my sisters. And it made me realize the reason why I stopping going in the first place! It’s soooo not my thing! I pretty much shudder at the thought of crowds and long lines just to purchase cute $5 dollar slippers. Because that’s all I’ve pretty much purchased. Oh, and a yummy dinner from the food court.

Besides my dislike for shopping, I prefer staying at home and baking delicious cookies that I know that my husband and I won’t finish! (I know, how terrible! Any ideas who I can give them too? lol:))

These cookies are filled with a tarty flavor from the cranberries and a citrus aroma that will have your mouth water for more!

If I were you, I’d buy pounds of cranberries and freeze them for later! Because, there are so many neat recipes you can make for the holidays this years that you’ll be stocked up for months! And these Orange Cranberry Cookies are one of the many! You can spice these cookies up with a splash of Grand Marnier. We don’t drink, but adding an additional mysterious flavor is always a great way to spice up your holiday dinner!

STORING AND SERVING

I definitely recommend eating them fresh the next day or so. But you are more than welcome to plastic wrap the plate full of cookies and leaving them in the fridge for two weeks. But I’m sure they’ll be gone by then:)

I don’t recommend freezing them, but if you have to, put them in an airtight container and freeze them for up to three months. (Without the glaze!) You can thaw them over night in the fridge or in the oven at 200 F. for 15 minutes or according to your oven.

These cookies are Refined Sugar-Free and can be Gluten-Free if you use Gluten-Free flour.

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Prep time:
1 hour 20 minutes
Cook time:
14 minutes
Chill time:
Total time:
1 hour 34 minutes
Yield:
30 Cookies
Cuisine:
Category:

Ingredients

For the Glaze:

Directions

For the Cookies:
1. Gather all of your ingredients together, prepare your cookie pan and preheat oven to 375 F.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, with an electric mixer, cream the butter for 2-3 minutes.

4. In a small bowl, combine sugars and orange zest. Add the orange mixture into the butter mixture and beat for another 2-3 minutes, the mixture should become light and fluffy.

5. Beat in the egg, vanilla, and orange juice until incorporated.

6. Add the dry ingredients slowly, in three increments. Mixing well after each addition.

7. Gently fold in the fresh, chopped cranberries with a rubber spatula.

8. Cover and refrigerate dough for 1 hour. (I know…I hate waiting too! But this is crucial if you want your cookies nice and fluffy!)

9. Using a cookie scooper or a spoon, spoon out the cookie dough into medium balls onto your prepared cookie sheet, at least 2” apart.

10. Bake for 12-14 minutes at 375 F. Allow cookies to cool on the pan for about 3 minutes. before removing them to a wire rack to cool completely.


For the Glaze:

11. Once the cookies have cooled, prepare the glaze. In a small bowl, whisk together the orange juice and monk fruit confectioners sugar until smooth.

12. Spread or drizzle the glaze over the tops of cooled cooked. Let stand until set.

13. If you prefer a thicker glaze, add in a little more confections sugar until you reach your desired consistency.

Recipe notes

*** I’ve used Monk Fruit Sweetener in this recipe to make it sugar-free. But you are more than welcome to use regular white sugar if you’d like. But if you want to keep it healthy, check out my Sugar Blog Post for more details.

*** Coconut Sugar is also another great sugar substitute in this recipe! You are more than welcome to purchase Sukrin Gold as well. If you don’t have either, feel free to use brown sugar. Check out my Sugar Blog Post for more details.

*** You are more than welcome to use fresh cranberries as I did in this cookie recipe. Using dried cranberries is also a great choice. It might look and taste slightly different.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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