If you ask me, cranberry and orange are the ultimate holiday duo. These festive Christmas cookies blend bright citrus flavor with sweet-tart cranberries for a soft, chewy treat that feels like winter in every bite. Whether you’re baking for a cookie exchange or enjoying a cozy afternoon snack with a cup of tea, these cookies bring just the right balance of flavor—not too sweet, wonderfully fragrant, and beautifully seasonal.
Each cookie is rolled in a light coating of sugar before baking, giving it a subtle sparkle and delicate crunch around the edges. The centers stay soft and tender, and the orange zest fills your kitchen with a warm, citrusy aroma as they bake. These cookies are special enough for the holiday season but simple enough to make anytime you’re craving something bright and festive.
Why You’ll Love These Cranberry Orange Cookies
- Fast & Easy — You can whip up a batch in about 30 minutes, perfect for last-minute holiday baking.
- Perfect Holiday Flavor — The combination of tart dried cranberries and fresh orange gives that classic winter taste everyone loves.
- Simple Ingredients — Most of the ingredients are pantry staples, making this a convenient and budget-friendly recipe.
- Great for Make-Ahead — Refrigerate the dough or freeze the baked cookies for holiday prep made simple.
What Kind of Cranberries Work Best?
For this recipe, dried cranberries work far better than fresh. Fresh cranberries contain too much moisture and can drastically change the cookie texture.
You’ll usually find two types in stores:
- Sweetened dried cranberries (Craisins) — The most common and perfect for this recipe.
- Unsweetened dried cranberries — A bit more tart and may affect sweetness slightly.
Choose cranberries that feel soft and plump; dry, hard ones may cause the cookies to be too tough.
Substitution Options
If you need to make swaps, here are some simple alternatives:
- Powdered Sugar (for icing): Blend white sugar in a food processor until fine. Add 1 tablespoon cornstarch per cup to mimic store-bought powdered sugar.
- Butter: Use margarine or solid coconut oil, though flavor and texture are best with butter.
- Orange Juice & Zest: Bottled juice works in a pinch. You can also use lemon or tangerine for a citrus twist.
- Dried Cranberries: Substitute with dried cherries, raisins, or chopped dried apricots.
- Brown Sugar: Mix 1 tablespoon molasses with 1/2 cup white sugar, or substitute with all granulated sugar (slightly less chewy but still tasty).
Cranberry Orange Cookies FAQ
Can I use fresh cranberries?
Fresh cranberries are not recommended—they add too much moisture and can make the cookies mushy.
How do I keep the cookies from spreading too much?
Use softened—not melted—butter, and chill the dough for 30 minutes if it feels too soft.
Can I add white chocolate chips or nuts?
Absolutely! White chocolate, pecans, or walnuts taste amazing with the cranberry-orange combo.
Can these be made gluten-free?
Yes! A 1:1 gluten-free flour blend works beautifully.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps fresh for about 1 week.
- Freezer: Freeze for up to 3 months (dough or baked cookies).
- Make Ahead: Chill dough for up to 2 days or freeze cookie dough balls for easy baking later.
Recipe Overview
- Prep Time: 15–25 minutes
- Cook Time: 8–10 minutes
- Total Time: 25–35 minutes
- Yield: 36–48 cookies
- Difficulty: Easy
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg (room temperature)
- 2 tbsp orange juice
- 1 tsp orange zest
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups dried cranberries (chopped if large)
For the Orange Icing:
- 1 1/2 cups powdered sugar
- 3 tbsp orange juice (fresh preferred)
- 1/2 tsp orange zest
How to Make Cranberry Orange Cookies
Step 1: Prepare the Wet Ingredients
Preheat your oven to 350°F (175°C).
Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, orange juice, and orange zest.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms.
Step 3: Add Cranberries & Shape
Fold in the dried cranberries.
Drop tablespoon-sized scoops of dough onto lined baking sheets, leaving space for spreading.
Step 4: Bake
Bake for 8–10 minutes, or until the edges turn lightly golden.
Allow the cookies to rest on the baking sheet for 2 minutes before transferring them to a cooling rack.
Step 5: Prepare the Icing
Whisk together powdered sugar, orange juice, and zest until smooth.
Drizzle over cooled cookies.
Step 6: Let Icing Set & Store
Let the icing fully harden before storing.
For quicker setting, place cookies in the freezer for a few minutes.