The trees are decorated, the stockings are hung and now it’s time for one of my favorite parts of the holiday season, baking. Cranberry and orange are two of my favorite seasonal flavors, but they’re more often found in breads and cakes, not cookies. I took the same flavors from my favorite cranberry orange bread and created a cookie that is truly out of this world. A sweet glaze, that is packed with orange zest tops these cookies for even more flavor.
This year I was so excited to participate in the Great Food Bloggers Cookie Swap, which brings together food bloggers from around the world to celebrate all things scrumptious. The rules are simple. Sign up, receive the addresses of three other food bloggers and send each one a dozen homemade cookies. The perk? You’ll receive three different boxes of scrumptious cookies from other bloggers! Not only that, it’s a fundraiser for Cookies for Kids with Cancer!
I debated and debated what kind of cookie to make but finally decided on these Cranberry Orange Cookies. It’s Nantucket meets Florida, which is so totally me. The cookies remind me of a scone, as they aren’t soft and fluffy or thin and chewy. They’re filled with cranberry orange flavor and unlike any Christmas cookie I’ve ever had. The glaze adds a little more sweetness, and the orange zest sprinkles brighten up the cookies. Looking for a cookie to brighten up your cookie tray? Look no further.
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
2 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners’ sugar
- Preheat the oven to 375 degrees F.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.