Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients and Mix-ins
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- Orange zest from one large orange
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange juice
- 1 ½ cups whole fresh cranberries, chopped
For the Glaze
- 3 tablespoons orange juice
- 1 ½ cups powdered sugar
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt; set aside to be added later.
- Cream butter: Using an electric mixer, cream the unsalted butter on medium-high speed for 2-3 minutes until smooth and fluffy.
- Incorporate sugars and zest: In a separate medium bowl, mix the granulated sugar, light brown sugar, and orange zest using fingers or a whisk until well combined. Add this sugar mixture to the creamed butter and beat for an additional 2-3 minutes until the mixture is light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and orange juice until fully combined.
- Combine dry and wet: Gradually add the dry ingredient mixture in increments, mixing thoroughly after each addition to form a uniform dough.
- Fold in cranberries: Gently fold the chopped fresh cranberries into the dough by hand, ensuring even distribution without breaking the berries.
- Chill dough: Cover the dough and refrigerate for 1 hour to firm up, which helps maintain cookie shape during baking.
- Preheat oven and prepare baking sheets: Set the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Form cookies: Using a medium cookie scoop (about 1 ½ tablespoons), drop dollops of dough onto the prepared baking sheets, spacing them at least two inches apart to allow spreading.
- Bake cookies: Bake for 12 to 14 minutes until edges are lightly golden. Remove from oven and let cookies cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.
- Prepare glaze: Once cookies are fully cooled, whisk together orange juice and powdered sugar in a small bowl until smooth. Adjust thickness by adding more powdered sugar if needed.
- Glaze cookies: Spread or drizzle the glaze evenly over the tops of cooled cookies. Allow the glaze to set before serving.
Notes
- Chilling the dough before baking helps prevent excessive spreading, resulting in thicker, chewier cookies.
- Fresh cranberries add a tart pop; if unavailable, dried cranberries can be used but may alter texture.
- Adjust the glaze thickness by adding more powdered sugar for a thicker topping or orange juice for a thinner drizzle.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra zest, add a bit more orange zest to the glaze or dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
