Okay, this is a bit late for Christmas cookies, but I feel like I’ll be doing the world (and you) an injustice if I don’t let you know how ridiculously tasty these Cranberry Orange cookies are.
I might even go as far to say that these are now my favorite cookies ever. Maybe it’s just my pregnancy craving for the combo of cranberry and orange? Maybe I’m still on a cookie-induced-sugar-high? But ohhhhh snap. These cookies are dang good.
Cranberry Orange Cookies, revised recipe via MORDAVIA on allrecipes.com
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 1/2 teaspoons grated orange zest
- 2-3 tablespoons orange juice
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped cranberries (I used a whole bag which is 3 cups)
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners’ sugar
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg until well blended. Mix in orange zest, orange juice, and almond extract. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
- In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
I forgot number 5 – eat the whole plate and go nuts.
They’re really fruity, cake-y, and not too sweet like most cookies you come across this time of year. I felt like I wanted a huge cup of cold water instead of a big glass of milk, they just taste refreshing and simple. And yummy. 🙂