Cranberry Orange Cookies Recipe

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Most Helpful Positive Review

Dec 20, 2006

WOW! What a wonderful cookie. I just made these last night for a cookie tray and they were the best of all five varities I tried. I did make a few changes to the recipe: *I added 1 1/2 tsp of zest like some of the other reviews suggested. *I used fresh cranberries and sliced them in half (not chopped). I thought they were the perfect size when the cookies baked. *Some of the other reviews suggested adding vanilla extract, but I think that almond extract and cranberries are made for eachother, so... I added about 1/4-1/2 tsp. almond extract. *Instead of walnuts, I added almond gems to accompany the extract. The gems are small enough so they don't stand out too much -- perfect for nut lovers and perfect for the rest of us! *I decided to try the cookies w/o the frosting first because of some reviews stating that the cookies were too sweet. I thought the cookies were perfect w/o the frosting, so why hassel?!! *Also, if I left them in the oven one second longer than 12 minutes, they were overcooked.

—Brooke Salt

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Most Helpful Critical Review

Dec 06, 2010

good flavor but they came out extremely "cake-like" and fluffy. Not really the consistency you want or expect from a cookie. You mind as well pour the batter into a loaf pan and make cranberry orange bread.

—engineer_gal

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799 Ratings

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Jan 10, 2007

These cookies are a huge favorite of ours! I've made them a few times and always have to make two changes - add 1/2 to 1 cup extra flour and chill the dough a little, and bake them at 350 instead of 375. As no one else has mentioned doing that, I blame it on high altitude; however, the flour thing is a little strange to me - I've never seen a cookie recipe with a cup of butter need less than 3 or 4 cups of flour. The first batch of these cookies I made (with the stated amount of flour) spread all over the pan in one big flat gooey cookie, so I made the above changes and have absolutely loved every batch since.

—LovesCheese

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Oct 17, 2005

Oh my goodness these are THE BEST! I usually make cranberry orange bread during the holidays, but from now on I'm making these cookies instead. I added a splash of vanilla extract, pulsed the fresh cranberries in my food processor and used 2 T. orange juice concentrate instead of orange juice and they spread out beautifully and have the perfect texture and balance of sweet and tart. I didn't even make the icing and my 3 year old loves them! Thank you Meg!

—MJones

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Dec 12, 2007

omg whoever submitted this, I LOVE YOU. i tried making seven different types of cookies in the last 3 days, because I have a cookie party tomorrow night and nothing would turn out right.. and then i stumbled on this just because I had bought (dried) cranberries for another recipe and I had allthe other ingredients, so i was like, ok lets give it a go. THEY TASTE FABULOUS!. they look adorable, very appropriate to give as gifts, they are sooo easy to make and yeah, just brilliant. but DO NOT overcook them. take them out when they go golden around the edges and it may well be befor e 12 minutes is even up. THANKYOU to whoever posted this on here!!!!

—dea

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Dec 24, 2005

I grated one whole orange and used all the zest as it tends to have a better kick and presentation. Also instead of orange juice, I squeeze all the juice of the grated orange. Use 1/3 of the juice mix into the cookie batter (to give a more citrus-y taste) and the rest for the frosting.

—PINKTWIRL44

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Dec 16, 2003

I made these cookies for some friends last night, who were surprised to love a cookie didn't have chocolate, but rather had fruit in it! The orange topping came out a little runny with 3tbs orange juice, so I added a bit more confec. sugar to the mix. The cookies turned out much sweeter than I'd imagined, and I'll definately be making these again.

—BABYCOLORATURA

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Dec 04, 2005

VERY good! Chewy. a bit on the sweet side with the glaze, I preferred it without it, and I REALLY like my sweets! I'd also suggest adding 1/2 cup of flour, which would produce a slightly softer, less sweet cookie. But, over all, the taste is great! Definitely made it into the family favorites!

—Curlylass

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Nutrition

Calories
110 kcal
6%

Carbohydrates
16.2 g
5%

Cholesterol
15 mg
5%

Fat
4.8 g
7%

Fiber
0.5 g
2%

Protein
1.1 g
2%

Sodium
67 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Orange Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 110
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 2.5g 13 %
Cholesterol 15mg 5 %
Sodium 67mg 3 %
Potassium 25mg < 1 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 0.5g 2 %
Protein 1.1g 2 %
** Sugars 10.6g
Vitamin A 3 %
Vitamin C 3 %
Calcium < 1 %
Iron 4 %
Thiamin 6 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 2 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.