Cranberry Orange Cookies

Orange and cranberry are wonderful flavors and they match perfectly.
Soft and chewy cookies with wonderful orange and cranberry flavor. Definitely a keeper recipe.

In December I was in „a cookie mood“. I made quite a few cookie recipes, and this one is a definite keeper. Soft and chewy with a delicious, light and sweet orange flavor.

These cookies are:

• soft
• chewy
• bursting with orange flavor
• crunchy from pearl sugar
• completely addicting
• perfect for holidays or any time of the year

What do you need? Orange – zest and juice, dried cranberries, eggs, flour, butter, cornstarch, sour cream (full fat-I use 25% of fat), granulated sugar, almond extract (or vanilla), baking soda, baking powder, salt, and pearl sugar for coating.

1. Finely chop the cranberries.
2. With an electric mixer at medium speed beat butter, sugar, and orange zest until creamy, 2-3 minutes. Beat in eggs and almond extract or vanilla. Add sour cream and orange juice and beat until combined.
3. In a separate bowl whisk flour, cornstarch, baking powder, baking soda, and salt.
4. With the mixer on low speed fold in dry ingredients into butter mixture until combined. Gently stir in chopped dried cranberries. The dough will be sticky. Refrigerate for at least 1 hour.
5. Preheat oven to 180 C (350 F). Line baking sheets with parchment paper. Place pearl sugar on a small plate or in a bowl.
6. Scoop around 1 ½ Tbsp dough and roll into a ball. If the dough is still sticky, damp your hands with water (you can also flour your hands). Roll the balls into pearl sugar, and place on prepared baking sheet about 5 cm (2-inch) apart. With a palm of your hand slightly flatten every ball.
7. Bake 10-12 minutes until cookies are set, but not brown. Let cool for a few minutes, then transfer to a wire rack to cool completely.

Happy baking!

Mihaela

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Cranberry Orange Cookies

Orange and cranberry are wonderful flavors and they match perfectly. Soft and chewy cookies with wonderful orange and cranberry flavor. Definitely a keeper recipe.

Prep Time1 hr 15 mins

Cook Time12 mins

Total Time1 hr 27 mins

Course: cookies

Cuisine: American

Servings: 24

Author: Mihaela K. Sebrek

Ingredients

• 80 grams dried cranberries (1/3 cup, 2.8 oz)
• 80 grams butter (1/3 cup, 2.8 oz) room temperature
• 150 grams granulated sugar (3/4 cup, 5.3 oz)
• 1 large egg
• 1 egg yolk
• 100 grams sour cream (1/2 cup-1 Tbsp, 3.6 oz)
• 350 grams all-purpose flour (2 3/4 cup, 12.3 oz)
• 30 grams cornstarch (1/4 cup, 1.06)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 teaspoon almond extract or vanilla
• zest of 1 orange
• 2 Tablespoons orange juice
• pearl sugar for coating

Instructions

• Finely chop the cranberries.
• With an electric mixer at medium speed beat butter, sugar, and orange zest until creamy, 2-3 minutes. Beat in eggs and almond extract or vanilla. Add sour cream and orange juice and beat until combined.
• In a separate bowl whisk flour, cornstarch, baking powder, baking soda, and salt.
• With the mixer on low speed fold in dry ingredients into butter mixture until combined. Gently stir in chopped dried cranberries. The dough will be sticky. Refrigerate for at least 1 hour.
• Preheat oven to 180 C (350 F). Line baking sheets with parchment paper. Place pearl sugar on a small plate or in a bowl.
• Scoop around 1 ½ Tbsp dough and roll into a ball. If the dough is still sticky, damp your hands with water (you can also flour your hands). Roll the balls into pearl sugar, and place on prepared baking sheet about 5 cm (2 inch) apart. With a palm of your hand slightly flatten every ball.
• Bake 10-12 minutes until cookies are set, but not brown. Let cool for a few minutes, then transfer to wire rack to cool completely.

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!