November 15th, 2013

Cranberry Orange Cookies

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Every holiday season I try several new cookie recipes. Most of them are tasty, but only a select few go into the permanent recipe file with favorites like Four Spice Crackles and Rolo Cookies. These Cranberry Orange Cookies are a definite keeper!

Cranberry Orange Cookies

Honestly, these cookies are just about perfect. They are soft and chewy, just like a good cookie should be. And orange and cranberry is such a wonderful holiday flavor combination.

My family couldn’t stop raving about them, and neither could the friends we shared them with. And I  love that they’re so easy to make. 

I also love that they don’t require any special extracts or flavorings–just regular orange juice and zest. Sometimes, the simplest recipes are the best.

Don’t skip the glaze! It only takes a minute to whip up and adds so much to the overall flavor and presentation.

I know I’ll be making these soft, sweet Cranberry Orange Cookies for years to come.

Be sure to save this recipe for Cranberry Orange Cookies to your favorite Pinterest board for later.


Cranberry Orange Cookies


Cranberry Orange Cookies

Preparation 10 min Cook Time 10 min Total Time 20 mins
Yields 3-4 dozen     adjust servings

Cranberry and orange come together in this soft and chewy holiday drop cookie.


  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1/2 cup chopped pecans (optional)

For the glaze

  • 1 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners' sugar


  1. Preheat the oven to 350 degrees.
  2. With an electric mixer, cream together the butter and sugars until smooth. Add the egg and vanilla and beat until well blended.
  3. Stir in 1 tablespoon of orange zest and 2 tablespoons orange juice.
  4. In a medium bowl, combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in cranberries and pecans, if using.
  5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  6. Bake for 8-10 minutes,until the edges are just golden. Remove from cookie sheets to cool on wire racks.
  7. In a small bowl, stir together ingredients for glaze until smooth. Drizzle over cooled cookies. Let stand until set.

Recipe Notes

Makes 2 dozen cookies.

Equipment you'll need to make this recipe:

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2 reviews

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If you love this recipe, you might also like:

Cranberry Orange Crumb Cake

cranberry Orange Crumb Cake

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Cranberry Butter

Cranberry Butter

Who Dished It Up First: Adapted from All Recipes.



  1. Cranberry and orange is a perfect combo–and I would never skimp on the glaze–maybe more but never less. Can’t wait to try these cookies.

  2. Very delicious combination.. thanks for the wonderful recipe 🙂

  3. Is it orange juice from a container or fresh squeezed?

  4. I have a few fresh cranberries left, do you think they would work or not sweet enough?

  5. My cookies came out flat.I don’t know what I did wrong.

    • Did you make any adaptations? Like using fresh cranberries in place of dried. Or sometimes it can be old baking soda or powder. Or with me, sometimes I just measure wrong or miss something and don’t even realize.

    • Jennifer Hunger says:

      Next time, try chilling your dough before spooning onto the cookie sheet. I’m going to try this as well.

  6. Jennifer Hunger says:

    Made these cookies to take along to Thanksgiving dinner at a dear friends house. They were a hit. These are now one of my favorite cookies. Super easy to make as well.

  7. I made these cookies as part of a cookie exchange! They were amazing and everyone loved them! Thank you for sharing this perfect combination! If you can make the glaze ahead of time and let it blend together, it is even better a couple days later. One tip that I learned from a culinary major, be sure the butter is room temperature and so are the eggs.


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