Festive, soft, and packed with tart cranberries and bright orange flavor, these cookies are holiday-perfect—crisp around the edges, tender inside, and topped with a sweet, citrusy glaze.

Why You’ll Love This Recipe

• Vibrant seasonal flavors—cranberry tang meets orange zest

• Soft yet crisp texture; glazed for a festive finish

• Great for baking ahead, gifting, or holiday gatherings

• Easy to make with pantry staples and fresh ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• ½ cup packed brown sugar

• 1 large egg

• 2 Tbsp fresh orange juice

• 1 tsp grated orange zest

• 2½ cups all‑purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 2 cups chopped fresh cranberries

• ½ cup chopped walnuts (optional)

For the glaze:

• 1½ cups powdered sugar

• 3 Tbsp orange juice

• ½ tsp orange zest

Directions

1. Preheat oven to 375 °F. Line baking sheets with parchment paper.

2. Cream butter & sugar: Beat butter, granulated sugar, and brown sugar until smooth. Add the egg, orange juice, and zest; beat until combined.

3. Combine dry ingredients: In another bowl, whisk flour, baking soda, and salt. Stir into the wet mixture until just combined.

4. Add mix-ins: Fold in chopped cranberries and walnuts if using.

5. Form cookies: Drop dough by rounded tablespoons onto prepared sheets, spacing ~2″ apart.

6. Bake: 12–14 minutes, or until edges are golden. Cool on baking sheets for a few minutes, then transfer to racks.

7. Glaze: Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cookies and let set.

Servings and timing

Makes: about 48 cookies
Prep time: 15 minutes
Cook time: 12–14 minutes per batch
Total time: ~30 minutes (plus cooling/glazing)

Variations

• Substitute ½ cup dried cranberries for fresh

• Add white chocolate chips or swap walnuts with pecans

• Adjust orange glaze thickness by adding more juice or sugar

• Use lemon juice/zest instead of orange for a twist

• For gluten-free, use a cup-for-cup GF flour blend

Storage/Reheating

Store in an airtight container at room temperature for 3–5 days. Cookies soften slightly over time—revive crispness with a quick reheat in a 300 °F oven for 3–4 minutes. Freeze baked cookies for up to 1 month or freeze dough balls and bake later, adding a couple of extra minutes.

FAQs

Can I omit nuts?

Yes—these cookies are delicious with or without walnuts or pecans.

Can I use dried cranberries?

Yes—use ¾ cup dried cranberries; soften in warm water first for best texture.

How to keep cookies fresh for gifting?

Store in airtight tin with a slice of bread—it keeps them soft and fresh longer.

Can I double the batch?

Absolutely—just bake in multiple batches and add a minute or two if needed.

Can I skip the glaze?

Yes—the cookies are tasty on their own, though the glaze adds festive sweetness.

Are these cookies chewy or crisp?

They strike a nice balance: chewy centers with slightly crisp edges.

Can I make them ahead?

Yes—bake and store, then add glaze shortly before serving for best appearance.

How to prevent glaze from bleeding?

Allow cookies to cool completely before drizzling glaze to avoid melting.

Can I use margarine instead of butter?

Unsalted butter gives the best flavor, but margarine works in a pinch.

Are these kids-friendly?

Yes—everyone loves the combination of sweet glaze and fruity cranberries!

Conclusion

These Christmas Cranberry Orange Cookies are festive, flavorful, and festive—perfect for holiday trays, parties, or homemade gifts. With bright citrus notes, tender texture, and a sweet glaze, they’re a joyful addition to your holiday baking lineup. Enjoy every festive bite!

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