These cookies are as delicious as they are beautiful. So yummy; I could eat these all day. The recipe is a little more complex than what we usually do, but the results are worth it. I'd imagine these cookies would be perfect for holidays, but why not also just for fun?
Whether you use fresh cranberries or dried is up to you, but I can personally vouch for the dried cranberries for lending a soft, chewy texture. Unfortunately, we placed the cookies too close together, so they expanded into each other while baking. Regardless, these cookies tasted absolutely amazing.
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Inspired by Roy Chen
Yields: 48 cookies
Time: approximately 1 hour
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon grated orange zest
2 tablespoons orange juice (give or take)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts (optional)
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups confectioners' sugar
1. Preheat the oven to 375 degrees.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
3. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons (give or take) orange juice.
4. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries (and walnuts, if desired) until evenly distributed. Depending on how much you like cranberries, feel free to add more or less than what the recipe calls for. For us, 2 cups worked out fine.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
6. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
7. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Meet Roy, the inspiration of this post.
Caroline & Monica