Cranberry Cookies with Orange Glaze
Cranberry drop cookies studded with chopped fresh cranberries and nuts, drizzled with a buttery orange glaze. A tart, festive holiday cookie with citrus frosting.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minFresh cranberries chopped and folded into a brown sugar butter cookie dough give these drop cookies a tart, fruity burst in every bite. The orange juice in both the batter and the glaze ties everything together with citrus brightness that cranberries naturally crave.
The dough uses both granulated and brown sugar. Brown sugar adds moisture and chew while the granulated sugar helps the edges crisp up. Chopped nuts scattered throughout give crunch against the soft, cakey interior and the pops of juicy cranberry.
The orange glaze is what takes these from good to something people ask for the recipe. Melted butter, powdered sugar, orange zest, and fresh orange juice stirred together until thin enough to drizzle. It sets into a thin, glossy coat that’s sweet and citrusy.
Pro Tips
- Chop the cranberries coarsely. Too fine and they dissolve into the dough; too large and they burst unevenly during baking.
- Remove cookies from the sheet immediately after baking. They firm up fast and will stick if they cool on the pan.
- Add the orange juice to the glaze one tablespoon at a time. Too much at once and the glaze runs off instead of clinging.
Variations
- Fold in white chocolate chips with the cranberries for a classic cranberry-white chocolate pairing.
- Use dried cranberries if fresh aren’t available. Soak them in warm orange juice for 10 minutes first to plump them up.
- Swap the orange glaze for a lemon glaze using lemon juice and zest for a sharper citrus flavor.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Lightly grease cookie sheet. Mix sugars and butter in large bowl.
Stir in milk, orange juice and egg. Stir in flour, baking powder, salt and baking soda.
Stir in cranberries and nuts.
Drop by rounded teaspoonfuls onto cookie sheet.
Bake 10 to 15 minutes or until light brown around the edges.
Immediately remove from cookie sheet; cool.
Drizzle with Orange Glaze. Orange Glaze:
Heat butter in 2-quart saucepan until melted.
Stir in powdered sugar and orange peel.
Stir in orange juice, 1 tablespoon. at a time, until thin enough to drizzle.
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