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Ingredients
Scale
- 2 1/2 cups all-purpose flour (preferably King Arthur)
- 1 large egg (room temperature)
- 2 tbsp orange juice
- 1/2 tsp salt
- 1/2 cup brown sugar (packed)
- 1 tsp orange zest (from 1 large orange)
- 2 cups dried cranberries (chopped if large)
- 1/2 tsp baking soda
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 3 tbsp freshly squeezed orange juice
- 1/2 tsp fine orange zest (avoid the white pith)
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, orange juice, and orange zest until fully combined.
- Whisk together flour, salt, and baking soda in a separate bowl.
- Gradually add dry mixture to wet mixture, stirring gently.
- Fold in dried cranberries by hand.
- Drop cookie dough onto prepared baking sheets, spacing appropriately.
- Bake for 8 to 10 minutes until edges are lightly golden.
- Cool cookies on wire racks.
- Prepare icing by whisking powdered sugar, orange juice, and fine orange zest until smooth.
- Drizzle icing over cooled cookies and allow to set.
Notes
Ensure the butter is adequately softened for easier mixing.
Use fresh oranges for the best flavor.
Avoid overmixing the dough after adding flour for tender cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 20