The Christmas cookie exchange party looks a lot different this year, and that’s totally okay! While we might be leaving plates of cookies on our porch and waving to each other through the window, it will still warm our hearts. This recipe for cranberry orange cookies makes just 1 dozen cookies, so if you’re skipping the cookie exchange altogether, you can still make a few batches of different cookies and not end up with too many leftovers. These cranberry orange cookies are the best because they’re a chewy, soft oatmeal cookie that reminds me of a lace cookie but slightly thicker. The incredible cranberry orange flavor comes from soaking dried cranberries in freshly squeezed orange juice. Though the cranberries are strained before being added to the dough, the leftover blush-colored orange juice turns into a pretty glaze!
Ingredients: Cranberry Orange Cookies with Oatmeal
Dried Cranberries. The thing that makes these cranberry orange cookies absolutely incredible is that the dried cranberries are soaked in fresh orange juice! We need ½ cup of regular sweetened and dried cranberries.Orange. One medium navel orange will give us enough zest and juice for these cookies.Butter. I always use unsalted butter when baking. Let the butter rest of the counter to soften before baking.Brown Sugar. Light or brown sugar both work equally well here.Granulated Sugar. A small amount of white granulated sugar.Egg Yolk. We only need one egg yolk, not the whole egg. Do not use the egg white. If you double the recipe, use two egg yolks. If you triple it, use three egg yolks.Vanilla Extract. A small splash compliments the orange juice and tart cranberries.Flour. All-purpose, bleached regular flour that has been fluffed, scooped and leveled with a spoon to measure.Rolled Oats. Do not use instant oats or steel cut oats. Reach for old fashioned, rolled oats.Baking Soda.Baking Powder.Powdered Sugar. This is for the orange glaze. We’ll be using the leftover liquid from soaking the cranberries and turning it into a pretty glaze!
How to Make Cranberry Orange Cookies
Storage
The tart flavor of the cranberries and sweet orange intensify overnight, so I recommend making these cranberry orange cookies the day before you want to serve them. Just keep them on the counter at room temperature, tightly covered. Be sure to check out all of my Christmas desserts for this year’s celebration, and if you love cranberries, my cranberry orange bread.
Other Christmas Cookies:
For an at-home cookie smorgasbord, I recommend these chocolate thumbprints with marshmallow creme filling, these pecan pie bars for a taste of pie in smaller form, a small batch of gingersnaps, this chocolate shortbread recipe, and these candy cane sugar cookies. And of course, these cranberry orange oatmeal cookies with an orange glaze. With a smorgasbord like that, you’ll get a taste of all of the favorite holiday flavors. For sparkly, make my Christmas Sugar Cookie Cut Outs. Storage: The tart flavor of the cranberries and sweet orange intensify overnight, so I recommend making these the day before you want to serve them. Just keep them on the counter at room temperature, tightly covered. They keep for up to 3 days. You can freeze raw dough balls 3 months in advance; add a few extra minutes to the baking time.
