Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Zest of 1 large orange
- ¼ cup freshly squeezed orange juice
- 1 cup fresh cranberries, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Ensure all ingredients are at room temperature.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg, vanilla, orange zest, and orange juice. Mix well.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped cranberries.
- Portion the dough onto the prepared baking sheet using a cookie scoop, spacing about 2 inches apart. Bake for 12–15 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar or drizzle with white chocolate.
Notes
- Use fresh cranberries for brighter flavor; dried cranberries can be substituted with a slightly reduced baking time.
- Ensure butter and eggs are at room temperature for better mixing and consistency.
- For chewier cookies, slightly underbake by 1-2 minutes.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Holiday
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
