This recipe has been my holiday staple for years. I first made these cranberry orange cookies during a chaotic December when I wanted something that smelled like the season and would travel well to potlucks. The combination of bright citrus and tart dried cranberries fills the kitchen with warm, festive aromas and always draws a crowd. What started as a pantry-salvage project quickly became the cookie that friends request every year.

The texture is what keeps people coming back: buttery, tender cookie centers with slightly crisp edges and chewy bursts of cranberry. A light orange glaze finishes each cookie with a glossy, slightly tangy note that cuts through the sweetness. I often make a double batch and freeze unglazed rounds for busy holiday mornings. These cookies pair perfectly with a mug of hot cocoa, mulled cider, or a strong black tea to balance the sugar.

Ingredients

• Flour (2 1/2 cups): I use King Arthur all-purpose flour for reliable structure. Measure by spooning into the cup and leveling for consistent results; this gives the cookies their tender crumb.
• Butter (1 cup unsalted, softened): Soft but not melted butter yields a light, creamy creaming stage. Use room temperature butter straight from the fridge for predictable creaming.
• Sugars (1 cup granulated + 1/2 cup packed brown): Granulated sugar provides crisp edges while brown sugar adds moisture, depth, and a subtle caramel note to the dough.
• Egg (1 large): Room temperature egg emulsifies the dough and adds structure. Let it sit in warm water for 10 minutes if chilled.
• Orange (zest and juice): Fresh orange zest and juice brighten the flavors; avoid the white pith when zesting to prevent bitterness. Fresh juice gives a cleaner taste than bottled.
• Dried cranberries (2 cups): Chop larger berries for even distribution. Look for sweetened dried cranberries labeled "Craisins" or store-brand equivalents for consistent chew and tartness.
• Baking soda and salt: 1/2 teaspoon salt and 1/2 teaspoon baking soda balance the sweetness and give light lift to the dough.
• For the icing: Powdered sugar (1 1/2 cups), 3 tablespoons fresh orange juice, and 1/2 teaspoon fine orange zest create a thin, pourable glaze that sets firm.

Instructions

Step 1: Preheat and Cream ButterPreheat your oven to 350°F (175°C) and line cookie sheets with parchment. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until pale and airy, about 3 to 4 minutes with an electric mixer on medium. Creaming incorporates air to improve texture and helps the cookies spread evenly.Step 2: Add Wet FlavoringsBeat in 1 large room temperature egg until fully combined. Add 2 tablespoons fresh orange juice and 1 teaspoon orange zest and mix until homogenous. The acid from the orange juice darkens slightly as it integrates; this bright flavor is essential to balance the sugars.Step 3: Combine Dry IngredientsIn a separate bowl whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Whisking distributes the leavening and salt so you get even rise and flavor throughout the batch.Step 4: Bring Dough TogetherGradually add the dry mix to the wet creamed mixture on low speed or fold in by hand until a soft, slightly sticky dough forms. Avoid overmixing; once the flour disappears, stop to prevent gluten overdevelopment which would toughen the cookies.Step 5: Fold in CranberriesFold in 2 cups dried cranberries, chopped if large, until evenly distributed. Use a rubber spatula and fold gently to maintain the incorporated air; this keeps the cookies tender rather than dense.Step 6: Portion and BakeDrop rounded tablespoonfuls of dough onto prepared cookie sheets, spacing 1 1/2 to 2 inches apart. Bake at 350°F (175°C) for 8 to 10 minutes until edges are lightly golden and centers look set but slightly soft. Let cookies sit on the sheet for 2 minutes before transferring to a cooling rack to cool completely.Step 7: Make the Orange IcingWhile the cookies cool, whisk 1 1/2 cups powdered sugar with 3 tablespoons fresh orange juice and 1/2 teaspoon fine orange zest until smooth and pourable. Adjust with a teaspoon more juice or powdered sugar to reach desired drizzle consistency.Step 8: Glaze and SetDrizzle or spoon the icing over cooled cookies. Let the icing harden at room temperature, about 30 to 60 minutes, or speed up by placing cookies briefly in the freezer. Store in an airtight container once the glaze is fully set.

Storage Tips

For short-term storage, place cookies in an airtight container at room temperature layered with parchment paper; they will stay fresh for up to five days. For longer storage, freeze cooled, unglazed cookies in a single layer on a tray until firm, then transfer to a freezer bag; freeze up to three months. To thaw, leave at room temperature for 30 minutes and then refresh in a 300°F oven for 5 minutes if you want a just-baked texture. If storing glazed cookies, let the glaze fully harden before stacking to avoid smudging. Use rigid containers for travel to preserve shape.

Ingredient Substitutions

If you need to swap ingredients, you can replace half the butter with vegetable shortening to create slightly taller edges and longer shelf life, though flavor will be milder. For a dairy-free version use a vegan butter alternative and substitute the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) — expect a slightly different crumb. If you prefer fresh cranberries, toss 1 1/2 cups finely chopped fresh cranberries with 1 tablespoon sugar and add after adjusting moisture by reducing orange juice by 1 teaspoon. Gluten-free fans can use a 1-to-1 gluten-free flour blend with xanthan gum included.

Serving Suggestions

Serve warm or at room temperature with a dusting of extra orange zest for brightness. These are lovely on a cookie platter with dark chocolate bark and spiced shortbread, or alongside roasted nuts and dried fruit for a holiday dessert board. For an afternoon tea, pair with Earl Grey or a bright citrus infusion. Garnish individual cookies with a tiny twist of orange peel for presentation at parties. They also travel well in single layers separated by parchment for cookie exchanges.

Cultural Background

The pairing of citrus and dried fruit appears throughout European holiday baking where preserved fruit was prized in winter months. Cranberries and orange together have become a modern American holiday classic, popularized through preserves and baked goods. Using dried cranberries was historically practical because fresh berries were seasonal; today the combination evokes winter warmth and the classic red-and-orange palette associated with holiday celebrations.

Seasonal Adaptations

For a winter twist, add 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground cloves to the dough for spice depth. In summer, swap cranberries for dried cherries and reduce orange zest slightly for a brighter cherry note. For a festive holiday version, press a few sugar nibs or small edible gold sprinkles into the icing before it sets. For a st. patrick's or other celebration, color a portion of the glaze with natural orange juice concentrate alternatives instead of adding artificial dyes.

Meal Prep Tips

Make dough up to 48 hours ahead and keep tightly covered in the refrigerator; bring to room temperature briefly before scooping to ensure even portions. For quick weekday desserts, freeze scooped and shaped dough on a tray then transfer to a bag. When ready to bake, bake from frozen, adding 2 minutes. For entertaining, bake a day ahead and glaze the morning of to maintain the freshest flavor and texture. Label and date frozen dough to rotate batches effectively.

These cranberry orange cookies are an approachable, adaptable, and reliable addition to any holiday rotation. Share them with neighbors, pack them in tins as gifts, or keep a secret stash in the freezer for last-minute guests. The balance of tart and sweet with buttery cookie texture will make them one of your go-to festive treats.