Cranberry orange cookies

Name: Cranberry Orange Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 89 min
Ingredients: 225 grams unsalted butter; 150 grams white caster sugar (or superfine sugar); 8 grams vanilla sugar (or 2 tsp vanilla extract); 1 egg yolk; 280 grams all-purpose flour; Zest of 1 orange; Pinch salt; 70 grams dried cranberries

Posted: October 17, 2025

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The December month is getting closer and you know what that means! It means that cranberry season is upon us.

And while you actually use dried cranberries for this recipe for cranberry orange cookies (so you can make it all year round), I find it particularly good in December.

Perfect for your holiday cookie tray (next to, for instance, these cranberry thumbprint cookies, chocolate chip cookies or red velvet cookies.

Why This Recipe Works

Cranberries and Christmas are a natural combination, right? And these orange cranberry cookies are perfect for the Christmas season!
Easy recipe – as with most of my recipes, this one is another no-brainer and so, so good!

Recipe Ingredients

cranberries – I use dried cranberries for this recipe. Fresh cranberries will not work
white caster sugar – make sure to use fine sugar for the best results
vanilla extract – or use vanilla sugar
orange – another crucial part of this recipe is orange zest. You’ll need about one orange.

How To Make Cranberry Orange Cookies

Step 1: Beat the butter

First step is to cream the butter with the sugar, vanilla sugar (or extract) in a large bowl. Add the egg yolk in and mix everything on medium speed until creamy. Scrape down the sides of the bowl as needed.

Step 2: Add dry ingredients

Next step add the flour and the salt as well as the orange peel to the bowl. Mix it until a cookie dough forms.

Step 3: Chill

Now shape the dough into one or two cookie dough logs and make sure to wrap it tightly in plastic wrap and chill in the fridge for at least an hour. You can also freeze the dough at this point.

Step 4: Bake

Once the dough is chilled slice it into rounds and place on a prepared baking sheet. Bake the cookies for about 12-14 minutes at 180˚C/350˚F or until lightly golden brown. Make sure to let the cookies cool down on a wire rack before you place the cooled cookies in a cookie jar.

Storing the Cranberry Orange Cookies

You can store the cooled cookies in an airtight container for up to 4 weeks (although I do guarantee they will not last that long!).

One thing to note is that cookies can turn a little soft in a completely airtight container. It helps to store them in a metal tin which usually doesn’t completely close off. That way the cookies will remain crispier.

You can also freeze the cookies for about 3 months.

Do I need to chill the dough?

It depends on the recipe, but chilling usually helps the cookies keep their shape and prevents spreading too much while baking. If your dough feels soft or sticky, chilling for 30-60 minutes is recommended.

Can I add nuts or chocolate?

Definitely! White chocolate chips, dark chocolate chunks, or chopped pecans/walnuts all pair beautifully with cranberry and orange.

My cookies turned out dry. What went wrong?

Dry cookies can happen if the flour was over-measured or if they were baked too long/hot. Use the spoon-and-level method for flour and check for doneness a minute or two earlier next time. Or even better: use a measuring scale!

Can I make these cookies gluten-free?

Yes, you can substitute a good 1:1 gluten-free flour blend. The texture will change slightly, but the flavors will still be good. That said; I have not tested the cookies with a gluten-free flour blend.

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