These chewy Christmas cranberry orange cookies taste like a cozy holiday hug. Bright orange zest, tart cranberries, and buttery dough bake into soft, tender centers with lightly crisp edges. They are simple to make and perfect for cookie trays or gifting.
Why You’ll Love This Chewy Christmas Cranberry Orange Cookies
- Chewy centers with lightly crisp edges for the perfect bite
- Festive citrus-cranberry flavor that feels instantly holiday-ready
- Easy, no-fuss dough with simple pantry ingredients
- Freezer-friendly for stress-free entertaining
- Versatile add-ins like white chocolate or pistachios
Chewy Christmas Cranberry Orange Cookies Ingredients & Substitutions
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg + 1 extra egg yolk
- 2 tsp pure vanilla extract
- Zest of 2 oranges (about 2 tbsp)
- 2 tbsp fresh orange juice
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 3/4 tsp fine sea salt
- 1 cup dried cranberries, roughly chopped
- 1 cup white chocolate chips or chunks (optional)
- 2 tbsp turbinado sugar for topping (optional)
Substitutions and swaps:
- Butter: Use plant-based butter sticks for dairy-free.
- Flour: Gluten-free 1:1 baking flour works well. Chill dough 45 minutes before baking.
- Dried cranberries: Chopped fresh cranberries can be used. Pat dry and add 1 extra tbsp sugar to balance tartness.
- White chocolate: Try dark chocolate, toasted pecans, or pistachios.
- Orange: Use clementine or lemon zest for a twist; keep the juice amount the same.
Step-by-Step Instructions to Make Chewy Christmas Cranberry Orange Cookies
Step 1: Preheat and Prep
Preheat oven to 350°F. Line 2 baking sheets with parchment. Gather ingredients and chop cranberries.
Step 2: Cream Butter and Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy and slightly fluffy, about 2 minutes.
Step 3: Add Egg, Yolk, and Citrus
Beat in the egg, extra yolk, vanilla, orange zest, and orange juice until smooth and fragrant.
Step 4: Combine Dry Ingredients
In a separate bowl whisk flour, baking soda, cornstarch, and salt. Add to the wet ingredients and mix on low just until the flour disappears.
Step 5: Fold in Mix-Ins
Stir in dried cranberries and white chocolate, if using. Do not overmix.
Step 6: Chill the Dough
Chill the bowl for 20 to 30 minutes to help control spread and boost chewiness.
Step 7: Scoop
Scoop 1.5 tbsp portions (a #40 scoop) onto prepared sheets, spacing 2 inches apart. Sprinkle tops with a pinch of turbinado sugar if desired.
Step 8: Bake
Bake 9 to 11 minutes until edges are set and lightly golden and centers look slightly underdone. Do not overbake for chewy centers.
Step 9: Set and Cool
Let cookies rest on the pan 5 minutes to finish setting, then transfer to a rack to cool completely.
Tips for Success
- Measure flour with a light hand. Aerate, spoon, and level for accuracy.
- Do not skip the extra yolk. It adds richness and moisture that keeps cookies chewy.
- Chill briefly if your kitchen is warm to reduce spread.
- Pull cookies when centers look slightly soft. They finish on the hot sheet.
- For picture-perfect tops, press a few extra cranberries on each dough ball before baking.
Variations of Chewy Christmas Cranberry Orange Cookies
- White Chocolate Pistachio: Swap in 1/2 cup chopped pistachios and 1/2 cup white chocolate.
- Dark Chocolate Almond: Use dark chocolate chunks and 1/2 tsp almond extract.
- Glazed Orange: Whisk 1 cup powdered sugar with 2 to 3 tbsp orange juice. Drizzle over cooled cookies.
- Fresh Cranberry Ginger: Use chopped fresh cranberries and add 1 tsp finely grated fresh ginger.
Serving Suggestions: What to Pair with Chewy Christmas Cranberry Orange Cookies
- Hot cocoa with a pinch of cinnamon
- Vanilla bean ice cream for cookie sandwiches
- Mulled cider or spiced tea
- A holiday dessert board with shortbread, peppermint bark, and candied nuts
Storage & Reheating Instructions
- Room Temp: Store airtight up to 5 days with a slice of bread in the container to keep moisture.
- Freeze Cookies: Freeze baked cookies up to 3 months. Thaw at room temp.
- Freeze Dough: Scoop dough balls, freeze on a tray, then bag up to 3 months. Bake from frozen at 350°F, adding 2 to 3 minutes.
- Refresh: Warm cookies at 300°F for 3 to 4 minutes for fresh-from-oven texture.
Memories Made Around the Table
Every December my kitchen smells like orange zest and butter as little hands press cranberries into dough. These cookies became our tradition the first year we hosted, and they have never missed a cookie platter since.
FAQs
Can I use fresh cranberries? Yes. Chop and pat dry, then add 1 tbsp extra sugar to balance tartness. Bake an extra minute if needed.
How do I keep the cookies chewy? Do not overbake, use the extra yolk, and let them rest on the sheet for 5 minutes after baking.
Can I make the dough ahead? Absolutely. Refrigerate up to 48 hours. Let sit 10 to 15 minutes at room temp before scooping if very firm.
Do I have to add white chocolate? Not at all. The cookies are delicious with just cranberries and orange.
Can I double the recipe? Yes. Bake one sheet at a time for the most even results and rotate pans halfway through.
Final Thoughts
These chewy Christmas cranberry orange cookies bring bright citrus, tart berries, and buttery comfort to every holiday plate. Simple to make, beautiful to share, and guaranteed to be the first to disappear.
Chewy Christmas Cranberry Orange Cookies
Equipment
- 2 Baking Sheet
- 2 Parchment Paper for lining
- 2 Mixing Bowl
- 1 Hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Microplane zester for orange zest
- 1 Wire rack
- 1 Cookie scoop #40 scoop (~1.5 tbsp)
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract pure
- 2 tbsp orange zest from 2 oranges
- 2 tbsp orange juice fresh
- 2.75 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 0.75 tsp fine sea salt
- 1 cup dried cranberries roughly chopped
- 1 cup white chocolate chips or chunks, optional
- 2 tbsp turbinado sugar for topping, optional
Instructions
Make the Cookies
- Preheat oven to 350°F. Line 2 baking sheets with parchment. Gather ingredients and chop cranberries.
- In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy and slightly fluffy, about 2 minutes.
- Beat in the egg, extra yolk, vanilla, orange zest, and orange juice until smooth and fragrant.
- In a separate bowl whisk flour, baking soda, cornstarch, and salt. Add to the wet ingredients and mix on low just until the flour disappears.
- Stir in dried cranberries and white chocolate, if using. Do not overmix.
- Chill the bowl for 20 to 30 minutes to help control spread and boost chewiness.
- Scoop 1.5 tbsp portions (a #40 scoop) onto prepared sheets, spacing 2 inches apart. Sprinkle tops with a pinch of turbinado sugar if desired.
- Bake 9 to 11 minutes until edges are set and lightly golden and centers look slightly underdone. Do not overbake for chewy centers.
- Let cookies rest on the pan 5 minutes to finish setting, then transfer to a rack to cool completely.