There is something absolutely magical about the pairing of bright, zesty citrus and sweet-tart cranberries. These cookies are incredibly soft, thick, and chewy in the center, with slightly crisp edges. They make the perfect afternoon treat with a cup of tea or a stunning addition to your holiday baking platter.
Prep time: 15 minutes | Bake time: 10-12 minutes | Yields: 12-14 large cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
¾ cup packed light brown sugar
½ cup granulated white sugar
1 large egg + 1 egg yolk (at room temperature)
1 tbsp fresh orange zest (from about 1 large orange)
2 tbsp fresh orange juice
1 tsp pure vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups dried cranberries (craisins)
Step-by-Step Instructions
Prep the Oven and Pans: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Cream the Butter and Sugars: In a large bowl (or using a stand mixer fitted with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until the mixture is light and fluffy.
Add the Wet Ingredients: Add the egg, egg yolk, orange zest, orange juice, and vanilla extract. Beat on medium-high speed until completely combined and smooth.
Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine: Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix, or the cookies will lose their softness!
Fold in the Cranberries: Gently fold in the dried cranberries using a wooden spoon or rubber spatula until they are evenly distributed throughout the dough.
Scoop and Shape: Drop large balls of dough (about 3 tablespoons each) onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Pro tip: Press a few extra cranberries and a tiny pinch of fresh orange zest onto the tops of the dough balls before baking so they look beautiful straight out of the oven!
Bake: Bake for 10–12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft and underbaked.
Cool: Remove from the oven and let the cookies sit on the hot baking sheet for 5 minutes—they will continue to set as they cool. Transfer them to a wire rack to cool completely.
Baker's Notes:
Storage: Keep these cookies in an airtight container at room temperature for up to 5 days. Putting a small piece of plain white bread in the container with them keeps them incredibly soft!
Make Ahead: You can scoop the dough balls and freeze them for up to 3 months. Just bake from frozen for an extra 1–2 minutes.
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