Soft and Chewy Vanilla-Orange Cranberry Cookies

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Yield: about 4 dozen cookies

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These cookies remain beautifully soft for days, and their flavor is outstanding: bold orange and cranberry, complemented by a hint of aromatic vanilla.

Soft and Chewy Vanilla-Orange Cranberry Cookies

star rating (35) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 4 dozen cookies
Published: 06/23/2011

Ingredients

Directions

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1) Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.

2) In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.

3) Beat in the egg. The mixture may look slightly curdled; that's OK.

4) Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined.

5) Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1 1/2" between them. A level teaspoon cookie scoop works very well here; dough balls will be about 1 1/4" in diameter. Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant 1/2" thick.

6) Bake the cookies for 6 to 7 minutes, until they're barely set, and a light golden brown around the edges. Don't over-bake; if you do, the cookies will be hard, not soft and chewy. Gently lift one of the cookies and look at the bottom; if you've used parchment, it shouldn't be brown. If you're baking on a dark cookie sheet without parchment, it should be light (not dark) brown.

7) Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.

Yield: about 4 dozen cookies.

Reviews

1 234  All  
  • star rating 01/26/2015
  • from
  • star rating 12/31/2014
  • judy from nyc
  • star rating 12/24/2014
  • Kay from Eldridge, IA
  • Easy and delicious! I added a 2tsp. of frozen orange juice concentrate.
  • star rating 12/21/2014
  • Susan from Hayes, Virginia
  • I have a new oven and set the temp to 425 checked them in 5 minutes and they were already very dark on the bottom. I lowered to 350 and baked for 6 minutes and they were just right. Love the combination of orange and cranberries. I did get 4 dozen and used my littlest scoop.
  • star rating 12/13/2014
  • Monica from New Windsor, NY
  • Delicious! Made them with one cup cranberries, one cup pecans. I was a little leery of the high baking temp, but the cookies came out perfectly. I flattened them with floured fingers and sprinkled them with sparkling white sugar, and got 52 cookies. Tasty and pretty!
  • star rating 12/13/2014
  • Nicole de Recat from KAF Community
  • you can follow the directions for soft chewy ones, but if you forget, like me, and leave them in a bit too long, they make great tasting but funny looking biscotti
  • star rating 09/12/2014
  • kwolfe5 from KAF Community
  • This so wonderful! Tender and sweet with a little cranberry bite. My grandson loves these more than chip chocolate cookies.
  • star rating 06/09/2014
  • from
  • star rating 12/22/2013
  • Leslie from Kentucky
  • Taste like Christmas! Purchased similar ones at Trader Joe, these were by far better. My oldest enjoyed helping make them. We bumped up the amount of orange zest because we like it. We did cranberries and pecans in equal portions, also added some white chocolate chips. We very much enjoyed these, this is definitely a "make again" recipe at our house!
  • star rating 12/20/2013
  • Cassoday from KAF Community
  • Once again a recipe that my family loves. I made these last night and everyone loved them. Followed the recipe exactly, using half dried cranberries and half pecans.
1 234  All  
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