Chewy Cranberry Orange Cookies — Cranberry Christmas Cookies Upgrade

These Cranberry Christmas Cookies are the kind of cookie that makes your kitchen smell like the holidays before you even pop the first tray in the oven. Soft, chewy centers, slightly crisp, sugar-kissed edges, bright orange zest, and pockets of tart dried cranberries — what’s not to love?

Brief introduction to the recipe

If you love classic holiday flavors, this recipe answers the question: can a cookie be both cozy and a little fancy? Yes. These cookies combine zingy citrus with sweet-tart cranberries for a texture that’s chewy, tender, and totally irresistible. Roll them in sugar, bake until lightly golden, and finish with a glossy orange drizzle for extra cheer.

Why you’ll love these cookies

• Quick to make: Most of the work takes 30 minutes or less. Great for last-minute baking.
• Holiday-perfect flavors: Orange and cranberry = seasonal bliss.
• Pantry-friendly: You likely already have most staples on hand.
• Make-ahead friendly: Dough chills, cookies freeze — big time saver.

Fancy? Nope. Magic? Definitely.

The story behind the recipe

Ever raid the pantry on a sleepy afternoon and find a bag of dried cranberries and a lonely orange? That’s how this started. I wanted something that tasted festive without drama. A little zest. A little tart. A lot of chew. After a few trial batches (and many quality control snack sessions — purely scientific), we landed on the perfect balance. These cookies became my go-to for cookie swaps and that one holiday when Aunt June swore they were from a bakery. (She was caught. I admitted it.)

Ingredients breakdown — what each one does

• 2 1/2 cups all-purpose flour — structure. Use a 1:1 gluten-free blend to make these GF.
• 1 cup unsalted butter, softened — flavor and tenderness. Don’t melt it. Soft, not sloppy.
• 1 cup granulated sugar + 1/2 cup brown sugar — granulated for crisp edges, brown sugar for chew. If you want chewy, don’t skimp on brown sugar.
• 1 large egg — binds and tenderizes. Room temp = smoother dough.
• 2 tbsp orange juice + 1 tsp orange zest — citrus lift. Fresh is best.
• 2 cups dried cranberries — chew and tartness. Use sweetened Craisins if you prefer milder tang.
• 1/2 tsp baking soda + 1/2 tsp salt — rise and balance.
• Optional: 1/2 cup white chocolate chips or chopped nuts — indulgence add-ons. White chocolate pairs beautifully.
• Icing: 1 1/2 cups powdered sugar + 3 tbsp orange juice + 1/2 tsp orange zest — simple glaze that brightens the whole cookie.

Tip: Look for slightly soft dried cranberries — rock-hard ones can ruin the chew.

Step-by-step: How to make them

1. Preheat and prep

Preheat to 350°F (175°C). Line baking sheets with parchment or silicone. Lightly flour your workspace if you’ll roll dough.

2. Cream butter and sugars

In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar and 1/2 cup brown sugar until pale and fluffy. Don’t overdo it — you want lightness, not foam.

3. Add egg and citrus

Stir in 1 large egg, 2 tbsp orange juice, and 1 tsp orange zest until smooth and glossy. The orange aroma will start to smell insane — in a good way.

4. Mix dry ingredients

Whisk together 2 1/2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add the dry mix to the wet until combined.

5. Fold in cranberries (and extras)

Fold in 2 cups dried cranberries and, optionally, 1/2 cup white chocolate chips or chopped nuts. Make sure the fruit disperses evenly.

6. Shape and sugar-coat

Scoop tablespoons of dough (or roll into 1-inch balls), then roll each in granulated sugar to give that delicate sparkle and slightly crisp edge.

7. Bake

Place dough balls on the prepared sheet, spaced about 2 inches apart. Bake 8–10 minutes until edges show light golden color. Centers will look soft — that’s perfect.

8. Rest and glaze

Let cookies cool on the sheet for 2 minutes, then transfer to a rack. Once cool, whisk 1 1/2 cups powdered sugar, 3 tbsp orange juice, and 1/2 tsp orange zest into a smooth glaze and drizzle over cookies.

Want bars instead? Press the dough into a 9×13 pan, bake until set, cool, and slice into Christmas Cookie Bars.

Pro tips for perfect results

• Soft, not melted butter. If it’s melted, cookies flatten. Chill dough 30 minutes if it seems too loose.
• Don’t use fresh cranberries. Too much moisture = soggy cookie. Dried is the move.
• Coax out flavor from zest, not pith. Only zest the orange’s colored skin—bitter pith ruins the vibe.
• Space cookies well. They spread; give them room.
• Save baking time for a golden edge. Pull them when edges are set but centers are still soft. They’ll finish as they cool.
• For extra chew: add 1 tbsp molasses or substitute 1/4 cup brown sugar for granulated.

Bold tip: Reserve a small handful of dried cranberries to press on top of each cookie right after they come out of the oven — looks pro.

Variations to try (get creative)

• White chocolate and macadamia: Classic match with cranberries.
• Andes Mint Cookies mashup: Fold in chopped Andes Mint Cookies pieces for a minty holiday version. Yes, mint + cranberry can work if you’re feeling bold.
• Hot Chocolate Cookies Cups pairing: Serve with Hot Chocolate Cookies Cups for an epic dessert table — cookies for dunking? Genius.
• Cranberry orange cookie bars: Press dough into a pan, bake, slice — great for gifting. (See Christmas Cookie Bars mention.)
• Gluten-free: Use a reliable 1:1 GF flour blend. Texture: nearly identical.
• No glaze: Roll in cinnamon sugar before baking for a simpler finish.

Best ways to serve

Serve warm with tea or coffee, or alongside a mug of hot cocoa. These cookies pair gorgeously with classic Christmas Cookie Recipe spreads. Want to impress? Stack them on a festive platter with shortbread and thumbprints for a mixed cookie tray.

Storage and make-ahead tips

• Store at room temp in an airtight container for up to 5 days. Layer with parchment to avoid sticking.
• Refrigerate in warmer climates for up to 1 week.
• Freeze baked cookies up to 3 months — freeze flat in a single layer, then stack with parchment.
• Freeze dough balls for quick baking: place frozen dough on sheet and add 1–2 minutes to bake time. Perfect for a baking emergency.
• Make glaze fresh — it tastes brighter than pre-made.

FAQs

Nutritional and yield notes

• Yield: About 36–48 cookies depending on size.
• Total time: ~25–35 minutes (plus chill time if used).
• Estimated whole-recipe calories: 3500–4000 kcal (varies by ingredients).

Why these cookies shine in holiday lineups

They balance tart and sweet, bright and rich. People love chew in a cookie — it feels homemade and indulgent. These cookies strike that lovely middle ground where they feel festive without being fussy. They fit right into Easy Christmas Cookies Recipes Simple lists but also hold their own on a “fancy cookie” table.

Looking for something to pair them with on the dessert table? Try stacking them with Andes Mint Cookies for variety, or put a plate of these next to Hot Chocolate Cookies Cups for a cocoa-and-cookie duo that’ll disappear fast.

Final thoughts — make them your own

Who says holiday baking needs to be complicated? This Christmas Cookie Recipe proves you can get memorable results with simple steps and a few smart moves. Want chewy? Brown sugar is your friend. Want pizazz? Zest and a sugar roll do it. Want convenience? Freeze dough balls and bake on demand.

So… are you going to bake them tonight or what? Trust me — one batch and these Cranberry Christmas Cookies will earn a permanent spot in your holiday rotation.

Follow me on Pinterest for daily new recipes.

Print