Cranberry Orange Cookies
It is one of the best cookies I've ever baked, all my families enjoy them so much! This will certainly be a family favourite!
Yield
38 servingsPrep
16 minCook
20 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
sugar
white |
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | large | eggs |
|
| 1 | teaspoon |
orange zest
grated |
|
| 2 | tablespoons | orange juice |
|
| 2 ½ | cups | all-purpose flour |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| 2 | cups |
cranberries
chopped |
|
| ½ | cup |
walnuts
chopped, optional |
|
| ½ | teaspoon |
orange zest
grated |
|
| 3 | tablespoons | orange juice |
|
| 1 ½ | cups |
powdered sugar
as needed |
|
Directions
Preheat the oven to 375℉ (190℃) F (190 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
Combine the flour, baking soda and salt; stir into the orange mixture.
Mix in cranberries and if using, walnuts, until evenly distributed.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Cookies should be spaced at least 2 inches apart.
Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.
Remove from cookie sheets to cool on wire racks.
In a small bowl, mix together ½ teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth.
Spread over the tops of cooled cookies.
Let stand until set.
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