Name: Cranberry Orange Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3/4 cup butter, softened (Use room temperature butter for best results.); 1/2 cup white sugar (Granulated sugar.); 1 cup packed brown sugar (Adds chewiness to the cookies.); 1 large egg (Use a room temperature egg.); 1 teaspoon vanilla extract; 1 tablespoon grated orange zest (Plus 1 teaspoon for glaze.); 2 tablespoons orange juice (Plus 3 tablespoons for glaze.); 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup dried cranberries (Use low-moisture dried cranberries.); 1/2 cup chopped pecans (Optional; can substitute with walnuts or omit for nut-free.); 1 1/2 cups confectioners’ sugar (Adjust for desired thickness.); 1 teaspoon orange zest (For glaze.); 3 tablespoons orange juice (For glaze.)

I first made these cranberry orange cookies one chilly November afternoon when I wanted something bright and citrusy to cut through the holiday sugar rush. The dough is simple, the orange zest lifts the dried cranberries, and the light glaze finishes them like a tiny, festive present. They’re an easy cookie to bake for a cookie swap, brunch, or a weekday treat—and they come together with pantry staples and a quick bowl of zest and juice. If you like the sweet-tart contrast of cranberry and orange in savory dishes, you might also enjoy a warm dinner twist like skillet cranberry orange chicken, which uses the same flavor idea in a main course.

Why you’ll love this dish

These cookies are a great balance of bright citrus and tart fruit with a buttery, soft cookie base. They’re quick to make, kid-friendly (little hands love folding in the cranberries), and they hold up well for gifting because the glaze gives them a professional finish without extra fuss. Make them for holiday platters, afternoon coffee, or when you want a small baked indulgence that feels special but isn’t fussy.

“The orange zest and glaze take these from ordinary to memorable—perfectly chewy with a fresh citrus pop.” — a holiday cookie swap favorite

I also like that the recipe is flexible: swap pecans for walnuts, or omit nuts for nut-free plates. For more savory-sweet cranberry-orange pairings that inspire seasonal menus, check out this sweet-and-spicy cranberry orange meatballs idea.

How this recipe comes together

Quick overview of the process so you know what to expect:

Cream butter with both sugars until light and slightly fluffy.
Add egg, vanilla, orange zest and juice to flavor the dough.
Whisk dry ingredients and fold into the wet mix—don’t overwork it.
Stir in dried cranberries and optional nuts, scoop onto baking sheets, and bake 8–10 minutes.
Cool completely, then whisk a simple orange glaze and drizzle.

This short roadmap helps you plan: total hands-on time is about 20 minutes, and baking batches is fast if you have two trays.

What you’ll need

3/4 cup butter, softened
1/2 cup white sugar
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon grated orange zest (plus 1 teaspoon for glaze)
2 tablespoons orange juice (plus 3 tablespoons for glaze)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries
1/2 cup chopped pecans (optional) — substitute chopped walnuts or omit for nut-free cookies
1 1/2 cups confectioners’ sugar

Notes and substitutions:

For a lighter cookie, use 1/2 cup brown sugar and 1/2 cup white sugar total; the brown sugar adds chew.
If you prefer a softer, cakier cookie, add 1–2 teaspoons more orange juice but reduce glaze moisture slightly.
Use low-moisture dried cranberries (Craisins are fine) for the best texture.

How to prepare Cranberry Orange Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step-by-step:

Soften butter to room temperature so it creams easily.
Cream butter with both sugars until the mixture is light and slightly fluffy—about 2–3 minutes on medium speed.
Add the egg and vanilla, then mix in orange zest and orange juice.
Whisk the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl.
Fold dry ingredients into the wet mixture until just combined—stop when you no longer see streaks of flour.
Stir in dried cranberries and chopped pecans if you like a nutty bite.
Drop rounded tablespoonfuls onto the prepared sheets about 2 inches apart.
Bake 8–10 minutes until edges are lightly golden and centers look set.
Transfer cookies to a wire rack to cool completely.
Whisk glaze (confectioners’ sugar + orange juice + zest) and drizzle over cooled cookies. Allow glaze to set before storing.

If you’re serving a crowd, the dough holds in the fridge for a day—bring it back to room temperature briefly before baking. For more seasonal cranberry-orange inspiration beyond cookies, try this savory-sweet pairing in a weeknight pan dish: skillet cranberry orange chicken.

Directions to follow

Preheat oven to 350°F (175°C) and prepare baking sheets.
In a large bowl, cream 3/4 cup softened butter with 1/2 cup white sugar and 1 cup packed brown sugar until light, about 2–3 minutes.
Beat in 1 egg and 1 teaspoon vanilla extract until combined.
Stir in 1 tablespoon orange zest and 2 tablespoons orange juice until evenly mixed.
In another bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt.
Add dry ingredients to the wet mixture and stir until just combined—don’t overmix or the cookies will be tough.
Fold in 1 cup dried cranberries and 1/2 cup chopped pecans if using.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spacing cookies about 2 inches apart.
Bake 8–10 minutes, or until the edges are just golden and the centers look set.
Transfer cookies to a wire rack to cool completely.
For the glaze, whisk together 1 teaspoon orange zest, 3 tablespoons orange juice, and 1 1/2 cups confectioners’ sugar until smooth. Drizzle over cooled cookies and let set before stacking.

Short tips while baking: remove from oven when centers look set rather than fully browned—carryover cooking on the sheet continues to finish them.

Best ways to enjoy it

These cookies pair wonderfully with:

A mug of hot tea or a bright coffee roast for breakfast or brunch.
Vanilla ice cream for a dessert scoop topped with a broken cookie.
As part of a holiday cookie tray—they add a lively tart note among richer sweets.

For an elegant platter, arrange on a white plate with thin orange slices and a few whole cranberries for color contrast.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 4 days. Place a sheet of parchment between layers to prevent sticking.
Refrigerator: Keep in an airtight container up to 1 week; bring to room temperature before serving for best flavor.
Freezing: Freeze baked, unglazed cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze after thawing. You can also freeze unbaked dough balls on a tray, transfer to a bag, and bake from frozen—add 1–2 minutes to baking time.
Food safety: Cool cookies completely before sealing to avoid condensation and sogginess.

Tricks for success

Use room-temperature butter and egg so the dough emulsifies quickly and traps air for a lighter texture.
Zest the orange before juicing; zesting is easier on a dry rind. Use a microplane for fine zest that distributes evenly.
Measure flour by spooning into the cup and leveling—avoid scooping directly with the cup, which compacts flour and gives dense cookies.
Don’t overmix after adding flour. Stir until just combined to keep cookies tender.
If your cranberries are very dry and tough, soak them in warm orange juice for 10 minutes, drain, then fold in—this plumps them without making the dough wet. For more creative cranberry-orange ideas, try these meatball variations: sweet-and-spicy cranberry orange meatballs.

Creative twists

White chocolate chips: Add 1/2–3/4 cup white chocolate chips for sweetness that complements the cranberries.
Orange glaze variations: Substitute 1 tablespoon Grand Marnier for part of the orange juice in the glaze for a boozy note (omit for kids).
Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and add an extra 1/4 teaspoon xanthan gum if your blend lacks it.
Mini sandwich cookies: Sandwich two small cookies with a thin layer of cream cheese frosting or orange curd.
Savory-savory crossover: Use the flavor profile as a sauce glaze for roasted chicken or pork for a holiday main course.

Helpful answers

Q: How long does the dough keep, and can I bake it later?
A: Yes. Refrigerate dough balls for up to 48 hours in a sealed container. Bring to room temperature for 15–20 minutes before baking; you may need to add a minute or two to bake time.

Q: Can I make these nut-free?
A: Absolutely—simply omit the pecans. For texture, try 1/4 cup sunflower seeds or additional white chocolate chips if allergies permit.

Q: My glaze is too thin. How do I fix it?
A: Add more confectioners’ sugar a tablespoon at a time until it thickens. If it’s too thick, add a drop of orange juice and stir.

Q: Can I use fresh cranberries?
A: Fresh cranberries have a lot of moisture and tartness; chop and cook them with a little sugar to soften, then cool before folding in. Dried cranberries give the most consistent texture.

Conclusion

If you love the contrast of tart cranberries and bright orange, these cookies deliver that sunny flavor in a buttery package—easy enough for weeknights and pretty enough for gifting. For more orange-cranberry cookie ideas and inspiration, see this well-tested version at Orange Cranberry Cookies – Sugar Spun Run and compare with another variation at Cranberry Orange Cookies Recipe – Beyond The Chicken Coop.