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These Cranberry Orange Cookies are buttery, lightly sweet, and full of bright citrus flavor with bits of tart dried cranberries in every bite. They’re slice-and-bake cookies—which means the dough is shaped into logs, chilled, sliced, and baked—making them perfect for holiday gifting, cookie trays, or make-ahead baking. Finished with a simple orange glaze, they look beautiful and taste even better.
The combination of real orange zest, orange extract, and cranberries gives these cookies a fresh, festive flavor that stands out among typical Christmas cookies. They’re crisp around the edges, tender in the center, and the glaze adds just the right amount of extra sweetness. If you’re looking for a cookie that’s equally pretty and delicious, this one is a keeper.
Why You’ll Love These Cookies
- They have a bright citrus flavor: Orange extract + fresh zest make the flavor pop.
- Cranberries add the perfect tart chew: They balance the sweetness beautifully.
- You’ll love the easy slice-and-bake method: Just chill, slice, and bake—no rolling or shaping.
- These are great cookies for gifting: They pack and ship well, and the glaze sets firm.
- They’re make-ahead friendly: the dough can be made days in advance and baked as needed.
These cookies taste like pure holiday happiness—and they look gorgeous on a cookie tray next to my Christmas fudge!
Ingredients Overview
For the cookies:
- Salted butter: Makes the cookies rich, buttery, and slightly crisp.
- Sugar + egg yolk: The yolk adds tenderness without making the dough cakey.
- Vanilla + orange extract: The combination keeps the citrus flavor bright and balanced.
- Orange zest: Fresh zest is essential for flavor and aroma.
- All-purpose flour: Provides structure for slice-and-bake dough.
- Chopped dried cranberries: Tart, chewy, and perfect with orange.
For the glaze:
- Vanilla: Rounds out the sweetness.
- Powdered sugar & milk: Simple, classic glaze.
- Orange zest: Reinforces the citrus flavor.
How to Make Cranberry Orange Cookies
- Make the Cookie Dough: Cream butter, sugar, egg yolk, orange extract, vanilla, zest, and salt until light and fluffy. Slowly add the flour, then stir in the cranberries.
- Form & Chill: Divide dough into two logs, wrap in plastic, and chill for at least 3 hours. (Overnight is ideal for clean slices!)
- Slice & Bake: Cut chilled dough into ¼-inch slices and bake for about 12 minutes, until lightly golden around the edges.
- Glaze the Cookies: Once cooled, dip each cookie halfway into the orange glaze and place on waxed paper to set. Store layered with wax paper in a sealed container.
Tips for Making Perfect Slice-and-Bake Cookies
- Add extra zest if you love a bolder citrus flavor.
- Chill thoroughly. This prevents spreading and ensures perfect round cookies.
- Use a sharp knife for slicing. Warm it in hot water for the cleanest cuts.
- Don’t overmix the dough. Stop as soon as the flour disappears.
- Sift the powdered sugar for an ultra-smooth glaze.
Variations to Try
- Drizzle instead of dipping if you want a lighter glaze.
- Add chopped white chocolate for a sweeter, creamier cookie.
- Swap dried cranberries for dried cherries for a deeper fruit flavor.
- Add chopped pistachios for color and crunch.
How to Store & Freeze
- Store fully set cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough logs for up to 2 months; thaw slightly before slicing.
- Freeze baked and glazed cookies between layers of waxed paper in a sealed container for up to 3 months.
These cookies are ideal for holiday make-ahead baking!
These Cranberry Orange Cookies are one of my favorite holiday treats because they’re so easy to prepare ahead of time—and the flavor is unbeatable. The combination of tart cranberries and fresh orange zest makes the whole kitchen smell like Christmas! They slice beautifully, bake evenly, and are perfect for gifting (along with our Christmas Monster Cookies!) They’re perfect to enjoy with a mug of hot chocolate too.
Cranberry Orange Cookies
Equipment
- Electric Mixer (for mixing the dough)
- Plastic Wrap (for wrapping the cookie dough logs)
- Baking Sheets (for baking the cookies)
- Parchment Paper (for lining the baking sheets)
- Wax Paper (a nonstick surface for the dipped cookies to set)
- Whisk (for mixing the glaze)
Ingredients
COOKIES:
- 1 cup (2 sticks) salted butter, at room temperature
- ½ cup granulated white sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon finely grated orange zest
- ½ teaspoon salt
- 2¼ cups all purpose flour
- ⅔ cup finely chopped dried cranberries
GLAZE:
- 2 cups powdered sugar, sifted
- 3 tablespoons milk
- 1 teaspoon finely grated orange zest
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, use an electric mixer to combine the butter, sugar, egg yolk, extracts, zest and salt until light and fluffy. Gradually mix in the flour. Stir in the cranberries. Divide the dough in half; form each half into a log. Wrap each log in plastic wrap, and refrigerate for at least 3 hours (or overnight).
- Preheat the oven to 350℉. Line baking sheets with parchment paper.
- Unwrap the logs, and cut the dough into ¼-inch slices. Place on the prepared baking sheets. Bake for about 12 minutes, or until the edges are golden. Remove to wire racks to cool completely.
- Place a piece of waxed paper on a flat surface. In a medium bowl, whisk together the glaze ingredients. Dip the cooled cookies halfway in the glaze. Set the dipped cookies on the waxed paper. Let them sit until they are completely set. Store set cookies in a sealed container using waxed paper in between layers.
Nutrition
This recipe comes from RecipeBoy.com
