These Cranberry-Orange Cookies are packed with vivid, fresh flavor, and a sure way to brighten your day, whatever the season!
The order of ingredients is important here. You take one orange and zest and juice it. The zest goes straight into the dough, while the juice is used to soak the dried cranberries.
Not only does this plump up the desiccated berries, but it naturally amplifies their flavor, too. The tartness becomes stronger, in perfect complement to the citrusy freshness.
Then, you add two tablespoons of the juice to the dough. The rest, do whatever with. It’s mighty tasty to drink!
The white chocolate chips add sporadic sweetness to balance the tartness, and it goes so well with the orange flavor, too.
Plus, these cookies are downright pretty on a holiday tray, packed as a gift, or eaten whenever, all the year long!
Bready or Not Original: Cranberry-Orange Cookies
Ingredients
- 1 orange
- 1 1/2 cups dried cranberries
- 1 cup unsalted butter 2 sticks, softened
- 1 cup white sugar
- 1/2 cups brown sugar packed
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
Instructions
- Preheat oven at 375-degrees.
- Zest then juice the orange. Place dried cranberries in bowl and pour orange juice over them, stir, then set aside to soak
- In a large bowl, beat together butter and sugars. Add the egg. Stir in orange zest.
- In a separate bowl, stir together the flour, baking soda, and salt. Gradually blend with butter mixture. Measure 2 tablespoons of orange juice from the bowl, and add to the dough. Drain off the rest of the orange juice (discard it or save it to drink) and add the dried cranberries and white chocolate chips to the dough. Combine.
- Use a tablespoon scoop or spoon to space out dollops of dough on baking sheet; cookies will spread. Bake for 12 to 14 minutes, until cookies are golden and set. Let set on sheet for 5 minutes, then transfer to a rack to completely cool. Repeat with the next batch(es).
- Store in a sealed container.
