Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 2 tbsp orange juice
- 1 tsp orange zest (from 1 large orange)
- 2 cups dried cranberries (chopped if large)
For the Icing:
- 1 1/2 cups powdered sugar
- 3 tbsp orange juice (freshly squeezed)
- 1/2 tsp orange zest
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy.
- Add the egg, orange juice, and orange zest. Mix until well combined.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually add the dry mixture to the wet mixture and mix until a soft dough forms.
- Fold in the dried cranberries until evenly distributed.
- Drop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes, until edges are lightly golden. Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.
- To make the icing, whisk together powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the icing over the cooled cookies and allow it to harden before storing.
Notes
- For best flavor, use freshly grated orange zest and juice.
- Chill the dough for 30 minutes before baking if it feels too soft.
- These cookies freeze well for up to 3 months — with or without icing.
- Try adding white chocolate chips or chopped pecans for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Holiday Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian