This delicious large-batch cranberry orange zest cookie recipe is great to enjoy at any time of the year!
Notes:
- This recipe calls for refrigerated butter. You can use room-temperature butter, but the consistency of the cookie will change – making it fall slightly flat.
- There is no need to grease the cookie sheet since the butter from the cookies will be enough. You can use parchment paper, but I find that it is not necessary (even without a non-stick cookie sheet).
- For best results, we recommend baking on the top rack of the oven only. If necessary, you can use two cookie sheets and bake the cookies on both racks of the oven.
- You can form the cookies into a more refined uniform ball shape, no need to press them down, but we personally enjoy the more artisanal look that comes from using an ice cream scoop and dropping them onto the cookie sheet.
Frequently Asked Questions
Q: How should I store these cookies?
A: These cookies can be stored in a Ziploc Bag or sealed container.
Cranberry Orange Zest Cookies
Ingredients
- 1 cup salted butter, (two sticks), refrigerated
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 2 tbsp fresh squeezed orange juice (approximately half a medium orange juiced)
- 2 tbsp orange zest (approximately zest from one medium orange)
- 3 cups all-purpose flour, sifted
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup dried cranberries
Directions
- Preheat the oven to 375 degrees Fahrenheit.
- Slice two sticks (one cup) of butter into roughly one-inch pieces and put into the mixer.
- Add one cup of packed brown sugar and one cup of white sugar to the mixer with the butter. Mix on low until fully combined.
- Zest orange and measure out two tablespoons of zest, and add to the mixer.
- Cut the orange in half, and juice enough for two tablespoons of orange juice. Discard the seeds and add the juice to the mixer.
- Add two eggs, one teaspoon of vanilla extract, two tablespoons orange juice, and one and a half tablespoons of orange zest into the mixer with the butter and sugar. Mix on low until fully combined. Don’t over-mix. Scrape down the sides of the mixing bowl, then mix again if needed.
- In a separate bowl, combine three cups of sifted flour, half a teaspoon of baking powder, one teaspoon of baking soda, and half a teaspoon of salt. With a wooden spoon, stir to combine.
- Add the dry flour mixture to the mixer with the wet ingredients. Mix on low until combined. Scrape down the sides.
- Remove the beaters from the mixture. Mix in one cup of dried sweetened cranberries until combined.
- Using an ice cream scoop or large spoon, scoop the dough and level off with a spoon. Place scooped batter onto cookie sheet. Twelve cookies fit evenly spaced on my 13”x18” cookie sheet.
- Place cookie sheet on top rack in the oven for eight minutes. Time may vary slightly as ovens vary, but the cookies should be just getting the slightest hint of golden colour on top.
- Take cookies out of the oven after eight minutes and let them cool on the cookie sheet for four minutes before moving to a cooling rack. Refill the cookie sheet with more dough and repeat with the rest of the batter.
