Chewy Christmas Cranberry Orange Cookies – A Festive Favorite with Bright Citrus Flavor

There’s something special about the flavor combination of tart cranberries and zesty orange — especially during the holidays. These chewy Christmas cranberry orange cookies bring together the warmth of the season with a burst of brightness in every bite.

Chewy in the center with lightly crisp edges, these cookies are studded with jewel-like dried cranberries and scented with fresh orange zest and juice. They’re a go-to for holiday cookie exchanges, cozy nights by the fireplace, or even tucked into festive tins as edible gifts.

Each bite balances sweet, citrusy, and tart flavors, wrapped in a soft and buttery texture that feels like the holidays. If you’re looking for a cookie that’s vibrant, nostalgic, and easy to make — this is the one.

Ingredients Overview

Let’s break down the ingredients that make these cookies so uniquely flavorful and perfectly chewy.

Main Ingredients

• Unsalted Butter (Softened): A key for tenderness and flavor. Let it sit at room temperature to cream easily with sugar.

• Granulated Sugar: Adds sweetness and gives the cookie structure.

• Brown Sugar: Contributes moisture and chewiness thanks to its molasses content.

• Egg + Egg Yolk: The extra yolk increases richness and enhances that chewy texture.

• Vanilla Extract: Adds warmth and depth.

• Fresh Orange Zest: Packs intense citrus flavor without adding liquid. Zest only the outer orange layer for maximum aroma.

• Fresh Orange Juice: Brings a tangy brightness that pairs beautifully with the cranberries.

• All-Purpose Flour: Provides structure without making the cookie dry.

• Cornstarch: A small amount helps create a tender, soft interior.

• Baking Soda: Gives lift and prevents dense cookies.

• Salt: Balances sweetness and brings out the citrus.

• Dried Cranberries: Sweet-tart, chewy bits that stay plump during baking. Look for unsweetened or reduced sugar varieties.

• White Chocolate Chips (Optional): Adds creamy sweetness and holiday flair.

Ingredient Tips & Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.

• Dairy-Free: Substitute vegan butter and skip the white chocolate or use dairy-free chips.

• Fresh vs. Bottled Juice: Fresh-squeezed orange juice is ideal for brighter, more natural flavor.

• Cranberry Swap: Chopped dried cherries or golden raisins can be used if cranberries aren’t available.

Step-by-Step Instructions

Step 1: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy — about 2–3 minutes. This traps air, giving your cookies a tender texture.

Step 2: Add Wet Ingredients

Beat in the egg and egg yolk, one at a time. Add the vanilla extract, fresh orange juice, and orange zest. Mix until fully incorporated and fragrant.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, stirring just until combined. Overmixing can lead to tough cookies.

Step 4: Fold in Cranberries (and Chocolate)

Gently fold in the dried cranberries and optional white chocolate chips. The dough should be thick but soft.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 1 hour (or up to overnight). This helps intensify the flavor and prevent the cookies from spreading too much during baking.

Step 6: Bake

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop 1.5 to 2 tablespoons of dough per cookie and place them about 2 inches apart on the baking sheet.

Bake for 9–11 minutes, just until the edges are set and slightly golden. The centers should still look soft — they’ll continue to cook as they cool.

Step 7: Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This helps maintain their chewy center.

Tips, Variations & Substitutions

• Zest First, Then Juice: Always zest your orange before juicing — it’s nearly impossible to do it the other way around.

• Chilling is Key: Don’t skip the chilling step. Cold dough leads to thicker, softer cookies.

• Add a Drizzle: Once baked and cooled, drizzle with a simple orange glaze (powdered sugar + juice) for an extra festive touch.

• Use Fresh Cranberries: Chop them small and toss in a tablespoon of sugar before folding in. They’ll add a tart pop and beautiful red flecks.

• Make It Vegan: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and plant-based butter.

Serving Ideas & Occasions

These cookies are tailor-made for:

• Holiday Cookie Platters: Their bright color and festive flavor make them a standout.

• Gift Giving: Package in cellophane bags tied with ribbon or in cookie tins lined with wax paper.

• Christmas Morning: Serve warm with spiced tea, mulled wine, or hot cocoa.

• Cookie Swaps: Easy to double and always a hit.

• After-Dinner Dessert: A refreshing change from heavier holiday desserts like pie.

They taste like a bite of winter sunshine, bringing citrus brightness to chilly days.

Nutritional & Health Notes

While still a treat, these cookies are:

• Lower in Saturated Fat than other rich cookies thanks to the citrus balance.

• Rich in Antioxidants: Dried cranberries and orange zest both contain immune-supportive nutrients.

• Portion-Friendly: Make them smaller for bite-size indulgence — one batch can yield up to 30 small cookies.

• Less Sweet Option: You can reduce the total sugar by 2–3 tablespoons without compromising texture.

Great for mindful snacking or as part of a balanced holiday spread.

FAQs

Q1: Can I freeze the dough?

Yes, scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

Q2: How long do these cookies stay fresh?

Stored in an airtight container at room temperature, they stay chewy and flavorful for up to 5 days. You can also refrigerate them to extend shelf life.

Q3: Can I use orange extract instead of zest?

You can, but it’s best used in combination with zest for fuller flavor. Start with ½ teaspoon if using extract.

Q4: Are these cookies soft or crunchy?

They’re chewy in the center with slightly crisp edges. For softer cookies, slightly underbake them.

Q5: Do I have to chill the dough?

Yes, chilling prevents the cookies from spreading too much and gives the flavors time to deepen.

Q6: What type of cranberries work best?

Dried cranberries are preferred for consistent texture. If using sweetened ones, reduce sugar slightly in the dough if desired.

Q7: Can I double this recipe?

Absolutely. This recipe scales beautifully. Just be sure to chill the dough and rotate your baking sheets between batches.

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