These Orange & Cranberry Cookies bring together two classic festive flavours into an easy cookie recipe. Of course, you can make and eat these cookies any time of year, but they are especially good in autumn and winter. They are made with dried cranberries and orange zest, I added a little orange extract for an extra boost of citrus flavour. If you like to make edible gifts, or cookies boxes, for your friends and family at Christmas, then this recipe is a perfect and easy to make option!

Ingredient Tips & Equipment Information

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Orange & Cranberry Cookies

Mix the caster sugar, light brown soft sugar and butter together in a stand mixer with the paddle attachment for about 3-5 minutes. Add the egg, orange zest and orange extract and mix until combined.

Add the plain flour, baking powder, bicarbonate of soda and salt and mix in. Then add the dried cranberries and mix briefly to combine. Divide the mixture into portions and roll into balls with your hands. Place on a lined baking tray and chill in the fridge for 30 minutes.

When ready to bake, arrange on a lined baking tray with space in between the dough balls. Bake for 12-14 minutes, leave to cool for 10 minutes before removing from the baking tray and placing on a cooling rack. When fully cool, mix the icing sugar and orange juice together, then drizzle or pipe it onto the cookies.

For the full recipe with measurements, head to the recipe card at the end of this post.

Do you have to chill the cookies before baking them?

I highly recommend chilling them before baking, otherwise the cookies spread too much and are thinner and less chunky. For chunky gooey cookies, definitely chill them before baking. If you prefer them thinner, you can bake these cookies without chilling them.

How do you get perfectly round cookies?

As soon as they come out of the oven get a round cookie cutter, or a glass held upside down, that is larger than the cookies and put it over each cookie. Move it in a circular motion, pressing against the sides of the cookies gently to adjust any irregularities. This is called "scooting" or "hula hooping" the cookies.

How should the cookies be stored and can they be frozen?

You can keep the balls of unbaked cookie dough in the freezer for up to 3 months, and you can bake them straight from frozen whenever you fancy a fresh cookie. The baked cookies will last for 3-4 days in an airtight container in a cool place. You can freeze the baked cookies too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

Do you need any electric mixer to make this recipe?

While an electric mixer is helpful in making these cookies and will give the best results, you don't need one to make them. You can absolutely make the cookies by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookies.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread instead of butter for the cookies. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Orange & Cranberry Cookies:

Instead of icing, you could drizzle them with melted dark chocolate.
Make sure to leave space between the balls of cookie dough on the baking trays as they will spread when baking, about 2" should ensure they don't stick together. If you make bigger cookies, you will need to leave more space.
Let the cookies cool on the baking tray for at least 5 minutes (nearer to 10 minutes is ideal) before trying to move them onto a cooling rack. Otherwise they will be too soft and will break or stick to the baking paper.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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