There is nothing quite like the aroma of freshly baked chewy cranberry orange cookies wafting through the house during the holidays. The bright, zesty scent of citrus combined with the warm, buttery fragrance of cookie dough instantly transports me back to my childhood kitchen.
I remember standing on a stool next to the counter, watching my mother meticulously grate fresh orange zest into a bowl of sugar. She taught me that the secret to the best flavor wasn’t just tossing ingredients together, but taking the time to rub the zest into the sugar to release those precious oils.
Every year, these cookies make an appearance on my holiday platter, sitting proudly next to other festive favorites like cherry coconut magic bars. They offer a refreshing break from the heavy chocolate and spice flavors that usually dominate the season.
If you are looking for a treat that balances sweet and tart perfectly, this recipe is going to become a new staple in your home. It captures the essence of winter comfort while delivering a bright pop of sunshine in every single bite.
Why you’ll love this Chewy Cranberry Orange Cookies
- Perfect texture balance: The addition of cornstarch and an extra egg yolk guarantees these chewy cranberry orange cookies stay soft in the center while maintaining a satisfyingly crisp edge.
- Bright citrus flavor: rubbing the orange zest directly into the sugar amplifies the citrus notes, ensuring the orange flavor permeates every crumb rather than getting lost in the dough.
- Festive appearance: The jewel-toned red cranberries against the pale cookie dough and white chocolate chips make these cookies visually stunning for gift boxes or holiday parties.
- No chilling required (technically): While chilling helps develop flavor, you can bake these relatively quickly if you are in a rush, making them a great last-minute dessert option.
- Freezer friendly: The dough freezes beautifully, allowing you to keep a stash ready for unexpected guests or sudden late-night cookie cravings.
Ingredients
- 2 1/4 cups all-purpose flour: This provides the structure for the cookie; make sure to spoon and level your flour to avoid a dense texture.
- 1 teaspoon cornstarch: The secret ingredient that breaks down the gluten strands slightly to keep the cookies incredibly soft and tender.
- 1 teaspoon baking soda: This leavening agent helps the cookies rise and encourages browning on the edges.
- 1/2 teaspoon salt: Essential for balancing the sweetness and making the citrus and cranberry flavors pop.
- 3/4 cup unsalted butter, softened: Using unsalted butter allows you to control the salt level; ensure it is room temperature for proper creaming.
- 3/4 cup light brown sugar, packed: The molasses in the brown sugar adds moisture and chewiness to the final texture.
- 1/2 cup granulated sugar: Provides the necessary crisp edges and helps the cookies spread just the right amount.
- 1 tablespoon fresh orange zest: You will need about two medium oranges to get enough zest for that punchy flavor.
- 1 large egg, room temperature: Provides structure and stability to the dough.
- 1 large egg yolk, room temperature: The extra fat from the yolk adds richness and contributes to the chewy texture.
- 1 teaspoon alcohol-free vanilla extract: Enhances the overall flavor profile without overpowering the orange notes.
- 1 1/2 cups dried cranberries: These add a wonderful tart chewiness that cuts through the sweetness of the dough.
- 1 cup white chocolate chips (optional): These add creamy pockets of sweetness that pair beautifully with both orange and cranberry.
Directions
Step 1
Start by preparing your dry ingredients to ensure a smooth mixing process later. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until they are thoroughly combined. Set this bowl aside for now so it is ready when you need it.
Step 2
In a large mixing bowl or the bowl of your stand mixer, combine the granulated sugar and the fresh orange zest. This is the most crucial step for flavor development. Use your clean fingers to firmly rub the zest into the sugar for about a minute until the mixture resembles wet sand and becomes incredibly fragrant.
Step 3
Add the softened unsalted butter and the packed light brown sugar to your citrus-infused sugar. Using an electric mixer, beat these ingredients together on medium-high speed for 2 to 3 minutes. You are looking for the mixture to become light, fluffy, and significantly paler in color, which aerates the dough.
Step 4
Scrape down the sides of the bowl to ensure everything is incorporating evenly. Add the whole egg, the egg yolk, and the alcohol-free vanilla extract to the butter mixture. Beat these on medium speed until they are just combined, being careful not to separate the emulsion.
Step 5
Gradually add the dry ingredient mixture to the wet ingredients in two or three batches. Mix on low speed just until the flour disappears and is combined. It is vital that you do not overmix at this stage, as working the flour too much will result in tough cookies rather than tender ones.
Step 6
Remove the bowl from the mixer and switch to a sturdy rubber spatula. Gently fold in the dried cranberries and white chocolate chips by hand. Ensure the mix-ins are distributed evenly throughout the dough without crushing the chips.
Step 7
Cover the bowl tightly with plastic wrap and place it in the refrigerator. Chill the dough for at least 30 minutes. Chilling the dough solidifies the butter, which prevents the cookies from spreading too thin in the oven and concentrates the flavors.
Step 8
While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies brown evenly.
Step 9
Remove the dough from the refrigerator. Use a cookie scoop to portion out dough balls (about 2 tablespoons each) and roll them briefly between your palms to smooth them. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 10
Bake the cookies for 10 to 12 minutes. You want the edges to look lightly golden brown, but the centers should still appear slightly soft and underbaked. They will continue to set as they cool. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations, pairings, and serving ideas
Variations
You can easily customize these chewy cranberry orange cookies by swapping the white chocolate chips for dark chocolate chunks. The bitterness of dark chocolate provides a sophisticated contrast to the sweet orange dough. It creates a flavor profile reminiscent of classic orangettes.
For a nutty crunch, try adding half a cup of chopped pistachios or pecans to the dough. Pistachios, in particular, look beautiful with their green hue next to the red cranberries. This adds a savory dimension that breaks up the sweetness.
If you want to amplify the spice profile for the winter season, whisk a half teaspoon of ground cardamom or cinnamon into the flour. Cardamom pairs exceptionally well with orange and gives the cookie a warm, aromatic finish. It transforms the recipe into something slightly more exotic.
Pairings
These cookies are the perfect companion for a hot cup of Earl Grey tea. The bergamot oil in the tea mirrors the orange zest in the cookies, creating a harmonious citrus experience. It is a sophisticated afternoon snack pairing.
For a cozy evening treat, serve these warm alongside a mug of hot cocoa or warm vanilla milk. The creamy beverages help melt the chocolate chips in the cookie as you eat. It is the ultimate comfort food combination.
If you are serving these at a brunch, they go wonderfully with a light fruit salad or a yogurt parfait. The cookie acts as the sweet, buttery element to balance out fresh fruit. It makes for a lovely finish to a morning meal.
Serving ideas
For a professional bakery look, reserve a few cranberries and chocolate chips to press onto the tops of the dough balls just before baking. This ensures the mix-ins are visible on top rather than hidden inside. It makes the cookies look incredibly appetizing and photogenic.
Create festive ice cream sandwiches by placing a scoop of vanilla bean or ginger ice cream between two cooled cookies. The chewy texture of the cookies holds up well against the frozen filling. Roll the edges in crushed pistachios for an extra festive touch.
Stack three or four cookies and tie them with a rustic ribbon or twine for a simple, edible gift. Place them in clear cellophane bags so the beautiful colors show through. They make excellent party favors or hostess gifts during the holiday season.
Storage and make-ahead tips
Storage
To keep your chewy cranberry orange cookies soft for up to a week, store them in an airtight container at room temperature. The key trick is to place a slice of plain white bread in the container with them. The cookies will absorb moisture from the bread, ensuring they stay tender days after baking.
If you need to keep them longer, baked cookies can be frozen for up to three months. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag. Thaw them on the counter for an hour before serving.
Avoid storing these cookies in the same container as strong-flavored treats like peppermint or gingerbread. The delicate orange flavor can easily be overpowered by mint or heavy spices. Keep them in their own dedicated container to preserve their unique taste.
Make-ahead
You can make the dough ahead of time and keep it in the refrigerator for up to 3 days before baking. In fact, resting the dough longer allows the flour to hydrate fully and the orange flavor to deepen. Just let the dough sit on the counter for 10 minutes before scooping if it is too hard.
For the ultimate convenience, scoop the dough into balls and freeze them raw on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag. You can bake them directly from frozen, just adding an extra minute or two to the baking time.
This “bake-from-frozen” method is perfect for unexpected guests. You can have a house smelling of fresh citrus and butter in under 15 minutes with zero prep work. It is a hosting hack that makes you look like a pro.
Common mistakes when making Chewy Cranberry Orange Cookies
- Skipping the zest rub: Simply dumping the zest in with the wet ingredients won’t release the oils; you must rub it into the sugar to get the full flavor potential.
- Overbaking the cookies: If you wait until the centers look firm in the oven, they will be hard and crunchy once cooled; always pull them when the centers still look slightly underdone.
- Using melted butter: This recipe relies on creamed butter for structure; melted butter will cause the cookies to spread into flat, greasy puddles.
- Not measuring flour correctly: Scooping the measuring cup directly into the flour bag packs it down, leading to dry, thick cookies; always spoon and level.
- Crowding the pan: Placing dough balls too close together will result in them merging into one giant cookie; give them at least 2 inches of space.
Final notes
Baking these chewy cranberry orange cookies is more than just following a recipe; it is about creating a moment of joy in your kitchen. The process of rubbing the orange zest and smelling that burst of citrus is therapeutic in itself. It is a simple pleasure that yields delicious results.
Don’t be afraid to experiment with the size of the cookies or the amount of mix-ins to suit your personal preference. Whether you like them petite and bite-sized or large and bakery-style, the flavor profile remains consistently delightful. This recipe is forgiving and adaptable.
I hope these cookies bring as much warmth and happiness to your home as they do to mine. Share them with friends, leave them out for Santa, or keep them all to yourself—I certainly wouldn’t blame you. Happy baking!
Loved this Chewy Cranberry Orange Cookies? Try these next
- Cherry coconut magic bars
- Corn black bean guacamole
- Homemade candied pecans
- More holiday recipes
- Soft gingerbread cookies
Chewy Cranberry Orange Cookies
These soft, buttery cookies are bursting with fresh citrus zest and sweet-tart dried cranberries. With crispy golden edges and a tender center, they are the ultimate festive treat for your holiday baking tray.
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon fresh orange zest (about 2 medium oranges)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips (optional)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl (or stand mixer), combine the granulated sugar and fresh orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and moist—this releases the essential oils for maximum citrus flavor.
- Add the softened butter and brown sugar to the citrus sugar. Beat on medium-high speed for 2-3 minutes until light, fluffy, and pale in color.
- Add the egg, egg yolk, and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no flour streaks remain. Do not overmix.
- Gently fold in the dried cranberries and white chocolate chips using a spatula.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This prevents spreading and ensures a thicker, chewier cookie.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop the dough (about 2 tablespoons per cookie) and roll into balls. Place them on the baking sheets spaced 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To keep these cookies extra soft for days, store them in an airtight container with a slice of white bread. The cookies will absorb moisture from the bread. For a prettier presentation, press a few extra cranberries and white chocolate chips onto the tops of the dough balls just before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg