These cranberry orange butter cookies are soft and chewy on the inside and crispy on the outside, and they will make your home smell amazing when they are baking! Made with fresh orange zest and cranberries, these cookies give off the slightest fragrance of orange, cinnamon, and nutmeg.
Prep time: 10 minutes Bake time: 10 minutes Total time: 20 minutes Servings: 30 cookies
Ingredients: 3/4 cup butter, softened
1 cup white sugar
2 cups AP flour
1 1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 cup dried cranberries
1 tbsp orange zest
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
Crystallized sugar coating: 1/2 cup white sugar
1 tbsp orange zest
- Line 2 cooking sheets with parchment paper, set aside. Preheat oven to 325 degrees.
- In a medium sized bowl combine flour, baking soda, cream of tartar, cinnamon, and nutmeg. Set aside.
- Soften butter in a microwave safe bowl for 15 seconds, then transfer to a large mixing bowl.
- Using a mixer combine butter and sugar until creamy and smooth.
- Add in the egg and vanilla to the butter mixture.
- Add the cranberries and orange zest to the butter mixture and combine well.
- Add the dry ingredients to the wet ingredients and combine well.
- Place the cookie dough in the refrigerator for 5-10 minutes.
- Combine 1/2 cup sugar and 1 tbsp orange zest in a bowl
- Remove cookie dough from the refrigerator and roll into 1 inch balls and roll each one around in the sugar mixture until each one is well coated.
- Place each cookie dough ball 1 inch apart on the cooking sheets and bake for about 10 minutes or until the outside of the cookies are light brown.
- Remove from oven and transfer to cooling rack.
- Serve and enjoy!
Recipe Notes: Do not overbake these cookies or they will not be soft and chewy on the inside. Store in an airtight container at room temperature for about 5 days, or freeze in an airtight container for up to 3 months.