Cranberry orange cookies are a new favorite cookie for the Christmas cookie exchange! Dried cranberries soaked in orange juice, plus an orange glaze makes these cookies so special. Soft, chewy and delicious cranberry orange oatmeal cookies recipe that makes just 1 dozen cookies.
Cranberry Orange Cookies:
I partnered with ALDI to bring you these cranberry orange cookies.
The Christmas cookie exchange party looks a lot different this year, and that’s totally okay! While we might be leaving plates of cookies on our porch and waving through the windows at each other, it will still warm our hearts.
This recipe for cranberry orange cookies makes just 1 dozen cookies, so if you’re skipping the cookie exchange altogether, you can still make a few batches of different cookies and not end up with too many leftovers.
These cranberry orange cookies are a chewy, soft oatmeal cookie that reminds me of a lace cookie but slightly thicker. The incredible cranberry orange flavor comes from soaking dried cranberries in freshly squeezed orange juice. Though the cranberries are strained before being added to the dough, the leftover blush-colored orange juice turns into a fun glaze for the cookies when they’re done!
The tart flavor of the cranberries and sweet orange intensify overnight, so I recommend making these the day before you want to serve them. Just keep them on the counter at room temperature, tightly covered.
Cookie Exchange Cookies:
For an at-home cookie smorgasbord, I recommend these chocolate thumbprints with marshmallow creme filling, these pecan pie bars for a taste of pie in smaller form, a small batch of gingersnaps, this chocolate shortbread recipe, and these candy cane sugar cookies. And of course, these cranberry orange oatmeal cookies with an orange glaze. With a smorgasbord like that, you’ll get a taste of all of the favorite holiday flavors.
I grabbed everything to make these cookies at ALDI. I love shopping at ALDI for baking items not only for their great prices, but also because I love walking down the ALDI Finds aisle full of seasonal holiday items. We have fallen in love with the ‘Winternacht Cinnamon Star Cookies,’ and every other item you see in the photos: the Moser Roth Mini Dark 70% Cocoa and Hazelnut Crème Chocolades, Winternacht Dark Chocolate-Covered Marzipan bar, and the mini Santa Bear and mini Snowmen chocolates, too. ALDI is my favorite place to treat myself to European chocolate at a reasonable price!
I stocked up on Baker’s Corner baking essentials and Countryside Creamery butter. To bake cookies for less this season, head to ALDI for all of your baking needs!
How to make cranberry orange cookies:
- First, preheat the oven to 350, and line a standard-size sheet pan with parchment paper.
- Next, soak the cranberries in the juice of a fresh navel orange. Let the cranberries soak for at least 20 minutes. The orange juice will take on a blush color when they’ve soaked long enough. As you drain the cranberries in a sieve, press on them with a spoon to help extract some of their color into the orange juice.
- Using an electric mixer, beat together the butter, brown sugar, granulated sugar and zest of one orange. Orange zest is full of fragrant oils, and beating it into the butter really elevates the flavor of the cookies!
- Next, add one egg yolk and beat just to combine. Save the egg white for another recipe. We’re using just the egg yolk because this is a small batch recipe for just 1 dozen cookies. That said, if you want to double the recipe, double the recipe exactly by using 2 egg yolks—do not use the whole egg.
- This cranberry orange cookie recipe is made entirely in one bowl by sprinkle the flour, oats, baking soda, baking powder, and salt right in the bowl. Beat just to combine.
- Finally, stir in the drained cranberries. Divide the cookies into 12 even sized balls, and space them evenly on the baking sheet. Bake for 9-10 minutes, until the cookies are starting to turn golden brown on the edges. Let the cookies cool on the pan completely.
- These cranberry orange cookies taste best the next day when the flavors of the orange zest soaks in, so store them at room temperature in an air-tight container.
- 1/2 cup Southern Grove Dried Cranberries
- 1 large navel orange, zested and juiced
- 6 tablespoons Countryside Creamery Unsalted Butter
- 1/4 cup light brown sugar
- 3 tablespoons Baker’s Corner Granulated Sugar
- 1 large egg yolk (egg white reserved for another use)
- 3/4 teaspoon vanilla extract
- 3/4 cup Baker’s Corner All-Purpose Flour
- 1/4 cup rolled oats
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon Baker’s Corner Baking Powder
- 1/4 cup powdered sugar
1. Preheat the oven to 350, and a line a standard-size baking sheet with parchment paper. If you don’t have parchment, use a light metal sheet pan and spray it with nonstick spray.
2. Add the dried cranberries to a bowl with the fresh orange juice. Stir and let sit for 20 minutes. Then, drain the cranberries, reserving the juice. Use a spoon to extract as much juice as possible. Save the juice for the glaze.
3. Next, in a large bowl, beat together with an electric mixer the butter, brown sugar, granulated sugar and orange zest until light and fluffy, about 1 minute.
4. Add the egg yolk and vanilla extract, and beat just until combined.
5. Sprinkle the flour, oats, salt, baking soda, and baking powder on top of the dough. Beat until you can’t see any streaks of flour, but be careful not to over-mix.
6. Finally, stir in the drained cranberries.
7. Divide the dough into 12 evenly-sized balls, and space them evenly on the baking sheet. Bake for 9-10 minutes, until the edges of the cookies are starting to turn golden brown. They will be puffy when they come out of the oven, and then deflate and crackle a bit as they cool. Let them cool completely on the baking sheet.
8. Before serving, whisk together 2 tablespoons of the orange juice leftover from soaking the cranberries with the powdered sugar. Drizzle on top of each cookie and serve.
This recipe uses an egg yolk only; here are recipes to use leftover egg whites.
Amount Per Serving: Calories: 153Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 67mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g