This Cranberry Orange cookie recipe has been a small ritual in my kitchen for years, the kind of recipe that arrives by trial and happy accident and then refuses to leave the rotation. I first developed this version one crisp November when I wanted something that felt like a holiday treat but was simple enough for an ordinary week. The bright citrus notes lift the butter and sugar base, while chopped dried cranberries provide a tart, chewy counterpoint that keeps every bite interesting. The texture sits between tender and slightly crisp on the edges, with a melt in the mouth center that invites seconds.

I remember making a batch for a neighborhood bake sale and watching people pause to close their eyes as they tasted the first cookie. That moment of slow, satisfied chewing is why this recipe matters to me. It is unfussy, flexible, and very forgiving, which makes it ideal for cooks who want great results without a lot of fuss. Use good quality butter and fresh oranges and the flavor will sing. These cookies work for gifting, a cozy tea, or a bright finish to a casual dinner.

Ingredients

• Unsalted butter: Use one cup softened to room temperature for easy creaming. Choose a higher fat brand for richer results, such as European style butter, but standard unsalted works well.
• Granulated sugar: One cup provides sweetness and structure. Caster sugar works if you prefer a finer texture, but regular granulated sugar yields a pleasant crumb.
• Large egg: One egg at room temperature helps bind and adds tenderness. If you forget to warm it, place it in warm water for five minutes.
• Fresh orange juice: Two tablespoons of freshly squeezed juice adds bright acidity. Bottled juice lacks the sharp fresh perfume of real oranges.
• Orange zest: One tablespoon finely grated, about one large orange. Zest is the aromatic backbone so grate only the colored peel and avoid the bitter white pith.
• All purpose flour: Two and a half cups sifted lightly. Spoon into the cup to measure for accuracy rather than scooping.
• Baking powder and baking soda: Half teaspoon each to give a gentle rise and tender crumb. Make sure both are fresh for the best lift.
• Salt: Quarter teaspoon balances sweetness. Use fine salt measured precisely for consistency.
• Dried cranberries: One cup chopped so the tartness distributes evenly. Choose unsweetened or sweetened according to taste, and chop to avoid large pockets of fruit.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set a cooling rack nearby. Proper oven temperature is important for even browning and a tender center so allow the oven time to reach temperature. Cream butter and sugar: In a large mixing bowl, cream one cup softened unsalted butter and one cup granulated sugar until the mixture is light and fluffy, about two to three minutes with a stand mixer on medium speed or three to four minutes by hand. The creaming step aerates the dough and contributes to light texture, so scrape the bowl once or twice for uniform mixing. Add egg and orange: Beat in one large room temperature egg until incorporated, then mix in two tablespoons fresh orange juice and one tablespoon finely grated orange zest. Stop mixing as soon as the wet ingredients are homogenous to avoid overworking the dough which would develop gluten. Combine dry ingredients: Whisk together two and a half cups all purpose flour, half teaspoon baking powder, half teaspoon baking soda, and quarter teaspoon salt in a separate bowl. Sifting is optional but helps break up lumps and ensures even distribution of leaveners. Fold everything together: Add the dry ingredients to the wet in two additions, mixing gently until just combined. Fold in one cup chopped dried cranberries with a rubber spatula. Aim for a dough that holds together and is not overly stiff. If it feels too soft for scooping, chill for 10 minutes. Portion and bake: Use a tablespoon or small cookie scoop to drop rounded portions about two inches apart on prepared sheets. Bake for 10 to 12 minutes until edges are set and lightly golden while centers remain soft. Rotate the pan halfway through if your oven has hot spots to ensure even color. Cool: Let cookies rest on the baking sheet for five minutes after removing from the oven, then transfer to a rack to cool completely. This short rest allows carryover cooking to finish the centers without over browning.

Storage Tips

Store cooled cookies at room temperature in an airtight container layered with parchment to prevent sticking. They keep best in a cool, dry place away from direct sunlight. For longer storage, freeze baked cookies in a single layer until firm, then stack with parchment and seal in a freezer bag. To refresh frozen cookies, let them thaw at room temperature for 20 minutes or warm gently in a 300 degrees Fahrenheit oven for five minutes. For the softest texture after refrigeration, allow cookies to come to room temperature before serving.

Ingredient Substitutions

To make these dairy free, replace butter with 1 cup dairy free stick spread measured cup for cup and chill the dough slightly longer before baking. For a gluten free version, substitute a 1 to 1 gluten free flour blend that contains xanthan gum, and reduce bake time by a minute as these blends brown faster. Swap dried cranberries with chopped dried cherries or raisins for a different fruit note. If you prefer less sugar, reduce granulated sugar to three quarters cup and increase orange zest slightly to maintain brightness.

Serving Suggestions

Serve cookies warm with a cup of black tea or rich coffee for breakfast style snacking, or arrange on a platter with assorted cookies and small candies for a party. Garnish with a light dusting of orange zest or a thin glaze of powdered sugar mixed with a little orange juice for an elegant touch. They pair well with a simple whipped cream dessert or a scoop of vanilla ice cream for a casual treat. For gifting, layer cookies in a box with parchment and a sprig of dried orange.

Seasonal Adaptations

In winter swap some orange zest for a quarter teaspoon ground cinnamon or a pinch of cardamom for warming spice. For a summer twist add a tablespoon of finely chopped pistachios for color and crunch. During holiday baking increase the chopped cranberry to one and a quarter cups and add a quarter cup chopped candied orange peel for a more festive feel. Adjust bake time slightly for larger cookie scoops and use a convection setting if available for even browning.

Meal Prep Tips

Make dough ahead and keep it refrigerated for up to two days so you can scoop and bake fresh batches on demand. Portion dough into tablespoon scoops and freeze them on a tray, then transfer frozen portions into a labeled bag. Bake from frozen, adding one to two minutes to the bake time. This method gives you freshly baked cookies whenever you want without extra daily prep. Use nested containers to pack cookies individually for lunches or gift boxes.

These cookies are forgiving, bright, and crowd pleasing. Whether you make a small batch for an afternoon treat or double the dough for a party, this combination of citrus and tart fruit is reliably satisfying. I encourage you to make it your own with small swaps and to enjoy the simple pleasure of sharing warm cookies with friends and family.