A fun twist on my favorite type of cookies! These Cranberry Orange Cookies aren’t from your average cookie recipe. They use my favorite method of cookie making which requires chunks of cold butter for the reverse creaming method. This may sound difficult but let me tell you: these are super easy and your family and friends will LOVE them! A scrumptiously thick cookie hinted with natural orange flavor and chunks of dried cranberries, need I say more! Follow me along below to see how these beauties are made.
How To Make Cranberry Orange Cookies:
Step 1: In a large mixing bowl whisk flour, baking powder, salt, and oats; set aside.
Step 2: With a hand mixer or stand mixer fitted with a paddle attachment beat cubed butter and both caster (or granulated) and light brown sugar on a low speed until small clumps/nuggets form.
Step 3: Add dried cranberries to butter and sugar mixture and mix until combined. About 30 seconds. Make sure to scrape down the bowl with a silicone spatula when necessary.
Step 4: While mixing on a low setting, add dry ingredients and combine until the mixture is a dry and crumbly consistency. (At this point your dough should resemble the photo below)
Step 5: In a small bowl give eggs a light whisk to break up yolks then add to the cookie mixture and mix on low just until dough forms.
Step 6: Form dough into 2-3 tablespoon (50 gram) balls by lightly pressing the dough together. Do not compact the dough into a solid ball. Place formed cookie dough balls in a freezer safe container. Makes about 24 cookies.
Step 7: Form dough into 2-3 tablespoon (50 gram) balls by lightly pressing the dough together. Do not compact the dough into a solid ball. Place formed cookie dough balls in a freezer safe container. Makes about 24 cookies.
Step 8: When ready to bake, preheat the oven to 355°F and take the cookies out of the freezer. Bake a cookie sheet lined with parchment paper or baking spray in the oven for 5 minutes. This allows the cookie sheet to warm up and make the cookies have a nice crisp bottom. After you have allowed your cookie sheet to warm up, place 6 cookies on the pan and bake for about 15 minutes. Let cookies cool on the pan for 5 minutes before moving to a cooling rack. Repeat and bake the rest of the cookies. (No need to warm up the cookie sheet again if using the same one used in the first batch.)
If you love these check out my chewy bakery style oatmeal raisin cookies and my lemon raspberry white chocolate cookies, both originating from the same cookie method, just switching up the flavors!
Love, The Big Booty Baker!
Cranberry Orange Cookies
Ingredients
- 2¼ cups (300g) all-purpose flour
- 1 tbsp (10g) baking powder
- 1 tsp salt
- 1¼ cups (110g) quick oats
- 1 cup (2 sticks or 230g) cold unsalted butter cubed
- ⅔ cup (135g) caster sugar (or granulated sugar)
- ⅔ cup (135g) packed light brown sugar
- 1½ cups (200g) dried cranberries
- 1 orange zested and juiced
- 2 eggs
Instructions
- In a large mixing bowl whisk flour, baking powder, salt, and oats; set aside.
- With a hand mixer or stand mixer fitted with a paddle attachment beat cubed butter and both caster (or granulated) and light brown sugar on a low speed until small clumps/nuggets form.
- Add dried cranberries to butter and sugar mixture and mix until combined. About 30 seconds. Make sure to scrape down the bowl with a silicone spatula when necessary.
- While mixing on a low setting, add dry ingredients and combine until the mixture is a dry and crumbly consistency.
- In a small bowl give eggs a light whisk to break up yolks then add to the cookie mixture and mix on low just until dough forms.
- Form dough into 2-3 tablespoon (50 gram) balls by lightly pressing the dough together. Do not compact the dough into a solid ball. Place formed cookie dough balls in a freezer safe container. Makes about 24 cookies.
- When ready to bake, preheat the oven to 355°F and take the cookies out of the freezer. Bake a cookie sheet lined with parchment paper or baking spray in the oven for 5 minutes. This allows the cookie sheet to warm up and make the cookies have a nice crisp bottom. After you have allowed your cookie sheet to warm up, place 6 cookies on the pan and bake for about 15 minutes. Let cookies cool on the pan for 5 minutes before moving to a cooling rack. Repeat and bake the rest of the cookies. (No need to warm up the cookie sheet again if using the same one used in the first batch.)