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Orange & Cranberry Cookies
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Orange & Cranberry Cookies

Yummy cookies with dried cranberries and orange zest
Course Dessert
Cuisine British
Keyword Cookies
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 12
Calories 295kcal
Author thebakingexplorer

Ingredients

  • 125 g Butter or baking spread softened, unsalted
  • 125 g Caster sugar
  • 75 g Light brown soft sugar
  • 1 Egg large
  • 1 Orange zest only
  • ½ tsp Orange extract
  • 250 g Plain flour
  • ½ tsp Baking powder
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Salt
  • 175 g Dried cranberries

For decoration

  • 75 g Icing sugar
  • 3-4 tsp Orange juice from the orange zested for the cookies

Instructions

  • Ideally using a stand mixer with the paddle attachment, mix the butter, caster sugar and light brown soft sugar together until fluffy and paler in colour. This will take 3-5 minutes in an electric mixer (I use speed 3)
  • Add the egg, orange zest and orange extract and mix in
  • Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in until just combined
  • Then mix in the dried cranberries briefly, just to evenly distribute them
  • Divide the dough into portions, I weighed the dough out to make each cookie an equal size. Roll the dough portions into balls using your hands, place them on either a lined baking tray, or into a tupperware container lined with baking paper. Chill them in the fridge for 30 minutes
  • Meanwhile, pre-heat your oven to 180C Fan/400F/Gas Mark 6
  • After the 30 minutes is up and your oven is pre-heated, place the dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the fridge and bake the cookies in batches
  • Bake for 12-14 minutes, remove from the oven and leave the cookies to cool for at least 10 minutes on the baking trays before moving to a cooling rack to cool fully
  • Mix the icing sugar and orange juice together, then drizzle or pipe the icing over the cookies and leave to set
  • Store in an airtight container and eat within 3 days. They can also be frozen

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
  • I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of light brown soft sugar.
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
 

Nutrition

Calories: 295kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 69mg | Fiber: 2g | Sugar: 34g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg