This cookie recipe has been my holiday staple for nearly a decade. I first created it one December afternoon while trying to use up a jar of dried cranberries and a surplus of oranges. The combination of fragrant orange zest and chewy tart cranberries produced a cookie that felt festive without being fussy: crisp at the edges, tender in the middle, and aromatic enough to make the whole house smell like a winter market. We began packing them into tins for neighbors and bringing them to potlucks, and every year people ask when I’ll make them again.

What makes these cookies special is the balance of textures and flavors. The dough is buttery and slightly sweet so that the cranberries pop with a pleasant tartness, while the orange juice and zest keep every bite bright. The simple powdered sugar glaze with more orange juice creates a glossy, citrusy finish that hardens into a delicate shell — perfect for stacking in cookie boxes. This version uses common pantry staples and just a few fresh ingredients, making it ideal for a busy season when you want something impressive but not complicated.

Ingredients

• All-purpose flour: 2 1/2 cups. I use King Arthur all-purpose for consistent results; spoon and level when measuring to avoid a dense dough. Flour provides structure and a tender crumb.
• Butter: 1 cup (unsalted, softened). Room-temperature butter cream with sugar to trap air, which helps create light texture — do not use melted butter here.
• Sugars: 1 cup granulated sugar + 1/2 cup packed brown sugar. Brown sugar adds moisture and a subtle caramel note; measure packed for consistency.
• Egg: 1 large, room temperature. Eggs contribute richness, structure, and a bit of lift; bring to room temperature for even mixing.
• Orange: Zest from 1 large orange (about 1 tsp) + 2 tbsp orange juice in dough. Fresh zest and juice give the bright citrus aromatics that define the flavor.
• Dried cranberries: 2 cups. Chop larger berries so they distribute evenly; they provide a chewy, tart contrast to the sweet dough.
• Leavening & salt: 1/2 tsp baking soda and 1/2 tsp salt. Baking soda helps mild spread and tenderizes; salt balances sweetness.
• Icing: 1 1/2 cups powdered sugar + 3 tbsp orange juice + 1/2 tsp orange zest. Whisk to a smooth drizzleable glaze that hardens when set.

Instructions

Step 1 — Preheat and Cream: Preheat the oven to 350°F (175°C). In a large mixing bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until light and slightly fluffy (about 2–3 minutes with an electric mixer on medium). Proper creaming incorporates air that yields a tender cookie; the mixture should lighten in color and feel aerated. Step 2 — Add Eggs and Citrus: Add 1 large room-temperature egg, 2 tablespoons fresh orange juice, and 1 teaspoon finely grated orange zest to the creamed butter. Mix until fully incorporated. The citrus juice will slightly thin the batter while zest adds concentrated aroma; mixing until uniform prevents streaks of egg. Step 3 — Combine Dry Ingredients: Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda in a separate bowl. Gradually add the dry mix to the wet ingredients on low speed until just combined — avoid overmixing to keep the cookies tender. The dough should be soft but scoopable; press a little to test texture. Step 4 — Fold in Cranberries: Fold in 2 cups dried cranberries (chopped if large) using a spatula, distributing them evenly. Hand folding minimizes the risk of tearing or crushing berries and ensures you don’t overwork the gluten in the dough. Step 5 — Portion the Dough: Drop tablespoonfuls of dough (use a small cookie scoop for uniform size) onto parchment-lined baking sheets, spacing about 2 inches apart to allow for gentle spreading. For uniform baking, rotate trays halfway through the bake and avoid overcrowding. Step 6 — Bake: Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and centers still look slightly soft. Ovens vary — start checking at 8 minutes. Allow cookies to rest on the sheet for 2 minutes to set, then transfer to a wire rack to cool completely. Step 7 — Prepare the Icing: While cookies cool, whisk together 1 1/2 cups powdered sugar with 3 tablespoons fresh orange juice and 1/2 teaspoon orange zest until smooth and just pourable. If too thick, add a few drops of juice; if too thin, add a bit more powdered sugar. Strain for velvet smoothness if desired. Step 8 — Glaze and Set: Drizzle or paint the icing over cooled cookies. Let the glaze harden at room temperature for about 30–60 minutes; to speed up, chill briefly in the freezer for 10–15 minutes. Once set, store cookies in an airtight container layered with parchment.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment paper. At room temperature they keep well for 4–5 days; in the refrigerator they will last up to 10 days but may lose a bit of crispness. For longer storage, freeze baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container for up to 3 months. If you plan to freeze, glaze after thawing to maintain the best surface finish. To re-crisp cookies, warm briefly in a 300°F oven for 3–5 minutes.

Ingredient Substitutions

To make them with less sugar, reduce granulated sugar by up to 1/4 cup and use a 1:1 sugar substitute designed for baking, though texture will change slightly. For dairy-free, swap unsalted butter for a firm plant-based block butter; chill the dough slightly before scooping. For a nutty note, fold in 1/2 cup toasted chopped pecans or walnuts. If you prefer fresh fruit, substitute 1 cup finely chopped fresh cranberries plus 1 cup dried cranberries — expect a bit more moisture and slightly longer bake time.

Serving Suggestions

Serve these with cups of hot tea, spiced cider, or coffee. For holiday platters, offset the tart cookies with richer bites like shortbread or chocolate-dipped biscotti. Garnish the cookie tray with fresh orange slices, rosemary sprigs, or sugared cranberries for a festive look. They make excellent edible gifts—stack six to eight in decorative tins, separated with parchment, and tie with ribbon for a thoughtful home-baked present.

Cultural Background

Citrus and dried fruit blend traditional winter flavors across many Northern Hemisphere holiday cuisines. Dried cranberries, first popularized as a long-lasting pantry staple, pair naturally with citrus — a combination seen in holiday cakes, breads, and cookies. This adaptation leans on classic American baking techniques but borrows the idea of preserving bright citrus aromas to lift dense winter baked goods, echoing traditions of using preserved fruits during cold months.

Seasonal Adaptations

In winter, use blood orange zest for a deeper color and slightly floral flavor. For summer gatherings, reduce the glaze and add a sprinkle of coarse sugar before baking for a lighter finish. For Thanksgiving, fold in 1/2 tsp cinnamon and 1/4 tsp ground ginger for a warm spice profile. On special occasions, dip half the cookie in melted dark chocolate for an elegant contrast to the orange glaze.

Meal Prep Tips

Prepare the dough up to 2 days in advance and keep it wrapped in the refrigerator; chilled dough firms and is easier to scoop uniformly. Alternatively, freeze dough balls on a tray and store in a bag for up to a month — bake directly from frozen, adding 1–2 minutes to bake time. Label containers with date and bake in small batches for fresh cookies all week. Use portion scoops and lined trays for an efficient assembly-line process if making multiple tins.

These cookies embody the warmth of the season and are simple enough to make in quantity while delivering a memorable citrus-cranberry flavor. I hope they become a favorite on your holiday table — tweak them, gift them, and share them with people you love.