I just made Cranberry Orange Christmas Cookies that look impossible to resist and might make your cookie tray jealous.

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I’m obsessed with Cranberry Orange Christmas Cookies because they slap your taste buds awake. I love the tart burst of dried cranberries against bright orange zest.

And the texture, soft edges, chewy middle, keeps me sneaking more. I bring them as Cookies For Thanksgiving Dinner and people actually fight over the last one.

Not dramatic. It’s just fruit, unsalted butter, and sugar doing their thing, but better.

I make a batch when I need a festive hit that’s not all sickly sweet. Serious flavor, bright color, zero pretense.

I crave them every holiday season now. Try one.

You’ll get it.

Ingredients

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Flour: The soft backbone, makes cookies tender and holds everything together.
Baking soda: Helps cookies rise and get those little cracks.
Baking powder: Gives a touch more lift, keeps them light.
Fine salt: Balances sweetness, makes flavors pop without tasting salty.
Butter: Adds rich, creamy taste and tender, slightly crisp edges.
Granulated sugar: Gives sweetness and classic cookie chewiness, a little crunch.
Light brown sugar: Basically adds molasses warmth and soft, chewy texture.
Eggs: Bind ingredients, add structure and a silky, tender crumb.
Vanilla extract: A familiar cozy note that ties flavors together.
Orange zest: Bright citrus zing, aromatic and fresh smelling.
Orange juice: Plus a little tang and moisture, subtle citrus punch.
Dried cranberries: Tart chewy bursts that contrast sweet cookie dough.
White chocolate: Optional sweet creaminess, melts into gooey pockets.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (227 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

zest of 1 large orange (about 1 tablespoon)

2 tablespoons fresh orange juice

1 1/2 cups (160 g) dried cranberries, chopped if large

1 cup (175 g) white chocolate chips or chunks, optional

How to Make this

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1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats, so the cookies don’t stick.

2. Whisk together 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and a little fluffy, scraping the sides now and then.

4. Add 2 large room temperature eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract, the zest of 1 large orange (about 1 tablespoon) and 2 tablespoons fresh orange juice until mixed; the orange bits make the dough studded and fragrant.

5. Fold the dry ingredients into the wet mixture in two additions, mixing just until combined; over mixing can make tough cookies so stop when you don’t see streaks of flour.

6. Gently stir in 1 1/2 cups dried cranberries (chop them first if they are big) and 1 cup white chocolate chips or chunks if using; make sure the fruit and chips are evenly distributed.

7. For thicker, chewier cookies chill the dough 20 to 30 minutes in the fridge, or skip chilling if you want faster cookies that spread a bit more.

8. Scoop dough using a cookie scoop or tablespoon into 1 1/2 inch balls and place about 2 inches apart on the prepared sheets; press a few extra chips or cranberry pieces on top so they look pretty.

9. Bake 9 to 12 minutes until edges are set and just starting to turn golden, the centers will look slightly soft; rotate the pans halfway if your oven cooks unevenly.

10. Cool the cookies on the baking sheet 5 minutes to set, then transfer to a wire rack to finish cooling; store in an airtight container for up to 4 days, or freeze for longer.

Equipment Needed

1. Oven and oven thermometer
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Measuring cups and spoons and kitchen scale (optional but helpful)
7. Cookie scoop or tablespoon and a small offset spatula or spoon for shaping
8. Wire cooling rack

FAQ

Q: Can I use fresh cranberries instead of dried? A: Yes, but fresh have more moisture so chop them and toss in a tablespoon of flour first, or roast them briefly to concentrate flavor. You might need to bake an extra 1-2 minutes because of the extra moisture.

Q: How do I get chewier cookies instead of crisp ones? A: Use all the brown sugar, don’t overbake, and underbake by 1-2 minutes; let cookies cool on the sheet for 5 minutes before moving them. Chilling the dough for at least 30 minutes also helps maintain a chewier center.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop the dough onto a tray, freeze until firm, then store in an airtight bag up to 3 months. Bake from frozen, adding 2-4 minutes. Baked cookies freeze great too, keep in an airtight container up to 2 months.

Q: Any good substitutes for white chocolate? A: Dark or milk chocolate chunks work fine. If you want no chocolate at all try chopped toasted pecans or walnuts for a nice crunch and flavor contrast.

Q: My cookies spread too much. What went wrong? A: Likely the butter was too soft or the dough was too warm. Chill the dough for 30-60 minutes, or use slightly less butter. Also check your baking soda/powder measurements and make sure your oven temperature is accurate.

Q: Can I make this recipe gluten free? A: Yes, swap a 1-to-1 gluten free flour blend that contains xanthan gum. Texture might be a little different, but chill the dough and handle gently for best results.

Cranberry Orange Cookies (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

Unsalted butter: swap with equal amount of vegan stick butter for same texture and flavor. If using coconut oil use 3/4 cup (solid) and expect slightly firmer cookies and a hint of coconut.
Granulated sugar: use coconut sugar 1:1 for a deeper, caramel taste. If you want liquid sweetener like maple syrup use 2/3 cup and reduce the orange juice by 1 tablespoon, cookies will be a bit chewier.
Eggs: replace each egg with 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes. For a softer, cake-like cookie use 1/4 cup applesauce per egg and reduce orange juice by 1 tablespoon.
White chocolate chips (optional): swap for chopped dark chocolate or milk chocolate 1:1 for less sweet balance. Or use toasted chopped walnuts or pecans for crunch and a nutty flavor.

Pro Tips

1. Chill the dough longer if you want puffy, chewy cookies. 30 to 60 minutes will help them hold their shape in the oven, otherwise they spread out thin. Don’t skip chilling if your butter was on the warmer side.

2. Give the orange zest and juice a little boost by grating the zest first, then pressing it into the sugar with your fingers. That releases more oils and makes the orange flavor pop. A microplane works best but a regular grater will do.

3. If your dried cranberries are really dry and leathery, soak them for 5 to 10 minutes in hot water or a splash of orange juice, then drain and pat dry. They’ll be plumper and won’t steal moisture from the cookie while baking.

4. Watch the bake time, ovens vary a lot. Pull the cookies when edges are set and centers still look a touch underdone. They keep baking on the sheet and stay soft. If you want crisper cookies bake a minute or two longer but keep an eye on the color.

Cranberry Orange Cookies (Christmas Recipe & Thanksgiving Recipe)

Recipe by Tessa Jones

0.0 from 0 votes

I just made Cranberry Orange Christmas Cookies that look impossible to resist and might make your cookie tray jealous.

Servings

servings

Calories

229

kcal

Equipment: 1. Oven and oven thermometer
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Measuring cups and spoons and kitchen scale (optional but helpful)
7. Cookie scoop or tablespoon and a small offset spatula or spoon for shaping
8. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (227 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
zest of 1 large orange (about 1 tablespoon)
2 tablespoons fresh orange juice
1 1/2 cups (160 g) dried cranberries, chopped if large
1 cup (175 g) white chocolate chips or chunks, optional

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats, so the cookies don't stick.
Whisk together 2 1/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt in a bowl and set aside.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and a little fluffy, scraping the sides now and then.
Add 2 large room temperature eggs one at a time, beating after each, then stir in 1 teaspoon vanilla extract, the zest of 1 large orange (about 1 tablespoon) and 2 tablespoons fresh orange juice until mixed; the orange bits make the dough studded and fragrant.
Fold the dry ingredients into the wet mixture in two additions, mixing just until combined; over mixing can make tough cookies so stop when you don't see streaks of flour.
Gently stir in 1 1/2 cups dried cranberries (chop them first if they are big) and 1 cup white chocolate chips or chunks if using; make sure the fruit and chips are evenly distributed.
For thicker, chewier cookies chill the dough 20 to 30 minutes in the fridge, or skip chilling if you want faster cookies that spread a bit more.
Scoop dough using a cookie scoop or tablespoon into 1 1/2 inch balls and place about 2 inches apart on the prepared sheets; press a few extra chips or cranberry pieces on top so they look pretty.
Bake 9 to 12 minutes until edges are set and just starting to turn golden, the centers will look slightly soft; rotate the pans halfway if your oven cooks unevenly.
Cool the cookies on the baking sheet 5 minutes to set, then transfer to a wire rack to finish cooling; store in an airtight container for up to 4 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.