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- Dish type
- Cake decorating
These cookies have the perfect combination of flavours and textures. Enjoy with a big mug of tea or coffee.
14 people made this
IngredientsMakes: 48 cookies
- For the Cookies
- 280g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 225g butter
- 150g caster sugar
- 165g dark brown soft sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 110g chopped pecans
- 80g porridge oats
- 120g sweetened dried cranberries
- For the Icing
- 180g icing sugar
- 125ml freshly squeezed orange juice
- 1 orange, zested
- 15g butter
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Preheat oven to 190 C / Gas 5. Sieve the flour, bicarbonate of soda and salt together in a bowl.
- In a large bowl, beat together the butter, white and dark brown soft sugars and vanilla extract with an electric mixer until the mixture is creamy and well blended.
- Beat in eggs, one at a time and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, oats and cranberries.
- Drop heaped spoons of the batter onto ungreased baking trays. Bake in preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes.
- Let the cookies cool for 1 minute on baking trays before removing to wire racks to finish cooling.
- Meanwhile, place the icing sugar and orange juice in a microwave-safe bowl and stir to dissolve the sugar. Stir in the orange zest and butter. Microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm icing until smooth. Drizzle over cookies while a little warm.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(20)
Reviews in English (18)
I could not keep these in the house and not expect them to disappear. The only thing I changed was I added spices 1 tsp of cinnamon, 1/2 tsp of ginger and 1/2 tsp of cloves it really gives it that winter/ holiday kick!-17 Dec 2009
These cookies are so far beyond delicious. Followed the recipe exactly, except for the proportions of the glaze. I used 2/3 c. powdered sugar with just enough orange juice to make it into a thick liquid, then added the orange peel. Butter is unnecessary, and this was just the right amount for the number of cookies.-24 Nov 2010
by Jessie B.
these are absolutely delicous cookies!! we were making them to take to a holiday party and loved them so much we had to make another batch for ourselves the next day!-15 Jan 2010
- 1 cup butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 tablespoon grated orange zest
- 1 teaspoon orange extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup dried cranberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Cranberry Orange Cookies
Every holiday season I try several new cookie recipes. Most of them are tasty, but only a select few go into the permanent recipe file with favorites like Four Spice Crackles and Rolo Cookies. These Cranberry Orange Cookies are a definite keeper!
Honestly, these cookies are just about perfect. They are soft and chewy, just like a good cookie should be. And orange and cranberry is such a wonderful holiday flavor combination.
These cookies are amazing! Nice refreshing taste. They definitely made my Christmas Cookie list.
My family couldn’t stop raving about these cookies, and neither could the friends we shared them with. And I love that they’re so easy to make.
Who says a simple drop cookie can’t be the star of your holiday cookie tray? These cookies also freeze well, which is a big plus if you like to get a head start on your holiday baking.
I also love that these cookies don’t require any special extracts or flavorings–just regular orange juice and zest. Sometimes, the simplest recipes are the best.
And everyone I’ve ever shared these cookies with loves them and asks for the recipe. In fact, every year when the holiday season rolls around, people start asking if I’ll be making my Cranberry Orange cookies.
Made these cookies to take along to Thanksgiving dinner at a dear friends house. They were a hit. These are now one of my favorite cookies. Super easy to make as well.
Don’t skip the glaze! It only takes a minute to whip up and adds so much to the overall flavor and presentation.
I know I’ll be making these soft, sweet Cranberry Orange Cookies for years to come.
Oatmeal Butterscotch Cranberry Cookies Recipe
Tart cranberries provide the perfect contrast for the sweet butterscotch chips in these delightful oatmeal cookies. Chewy, sweet, and tart, these cookies are hard to resist.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter, melted and slightly cooled
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 2 cups butterscotch chips
- 1 cup dried cranberries
- Preheat oven to 350F degrees. Line baking sheets with parchment or silicone liners. Alternatively use ungreased cookie sheets.
- In a medium bowl combine the four, baking soda, salt and cinnamon set aside.
- In a large bowl, beat the cooled melted butter and sugars with a wooden spoon or electric mixer on medium until mixed.
- Add the eggs and vanilla and beat until smooth.
- Stir in the flour mixture just until incorporated.
- Stir in the oats, butterscotch chips and dried cranberries just until distributed through the dough.
- Place the cookie dough in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
- Place heaping tablespoonfuls of cookie dough onto cookie sheets, spaced about 3 inches apart.
- Bake for about 14 minutes or until golden around the edges but still soft on top.
- Remove from the oven and cool on baking sheets 5 minutes then transfer cookies to wire racks to cool completely.
This recipe yields about 48 Oatmeal Butterscotch Cranberry Cookies.
Tips and Techniques
IMPORTANT: THIS COOKIE DOUGH IS SUPPOSED TO BE CRUMBLY. DO NOT ADD WATER OR MILK TO THIN IT OUT BECAUSE IT WILL CHANGE THE TEXTURE.
You must use powdered sugar– For best results, it cannot be replaced with granulated sugar or brown sugar because it blends together better and smoother with butter.
Can you substitute fresh cranberries for dried cranberries? No, using fresh cranberries in the cookie would make them too soggy and soft once baked. These are not fresh “White Chocolate Oatmeal Cranberry Cookies,” which is an entirely different recipe.
Can you freeze these cookies? Yes, baked cookies can be frozen up to 3 months in a sealed airtight container.
How to store cookies? They can be stored in a cookie jar at room temperature for up to 1 week.
Butter must be at room temperature- Because it mixes together smoothly and evenly than compared to chilled butter.
Use unsalted butter- Because salted butter makes these cookies too salty.
There are no eggs, baking powder or baking soda– This recipe is so unique that it doesn’t require those ingredients. They are not supposed to be soft and fluffy cookies.
Chill dough- This is very important because it make the dough easier to handle and not sticky.
Do not over mix cookie dough– Because that will make these cookies very tough.
Note the lower baking temperature- It’s not 350 degrees F but actually 325 degrees F. Baking at a high temperature will burn them.
Line cookie trays with parchment paper– Because this prevents cookies from sticking to the pan and also make their removal easy plus easy clean-up.
Orange Ricotta Cookies
One of the most popular cookie recipes on our site – for good reason! These cookies are delicious!
Orange Ricotta Cookies are a classic Italian cookie that is moist and cake-like with a distinctive orange flavor.
Classic Italian foods always seem to make an appearance on our family table at the holidays. For my husband Jack and his big Italian family – of course, that makes sense! But for me – coming from a large Polish family – in between the pierogi and the stuffed cabbage that was always served at our Christmas meals, we also had a few Italian foods at the table thanks to my mother’s sister, Bertha.
Cioci Bertha, as we called her (Cioci is “aunt” in Polish), was married to my Uncle Pete – an Italian – so the menu at her house was always a wonderful blend of the best of two culinary worlds! She made a terrific lasagna (note to self…I must get her recipe!) but I also remember the cookie tray – an exotic (to me) combination of treats including anisette cookies with colorful sprinkles, pizzelle (some with, and some without powdered sugar) as well as some delicious soft, frosted ricotta cookies!
Among my favorites were the ricotta cookies – and a few weeks ago, Jack and I were sharing fond cookie memories from each of our childhoods! I looked around and found some similar cookie recipes online, then worked to recreate these Orange Ricotta Cookies we’re sharing today!
Ricotta cookies are often flavored with lemon, but we liked the more distinctive orange flavor in our version. We used whole milk ricotta in our orange ricotta cookies – giving them a soft, cake-like consistency and the fresh orange zest gives the cookies wonderful flavor. The icing also has orange zest as well as orange juice – so there is no mistaking the delicious citrus flavor!
These orange ricotta cookies are really quite easy to make – but a word of caution. As you mix in the flour, just be sure not to over mix the cookie dough to ensure that your ricotta cookies are light and tender!
Orange Cranberry Cookies Ingredients
- 1 cup softened butter. I use salted butter (Lurpak). If you use unsalted butter, you should add about 1/2 teaspoon of salt to the dough.
- 1 cup white sugar
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1-2 teaspoons of grated orange zest
- 2-3 tablespoons orange juice
- 1/2 teaspoon baking soda
- 2 cups fresh cranberries, cut in halves. Drain the liquid (i.e. drink it as it is packed with vitamins)
- A handful of halved almonds.
- 1/4-1/2 teaspoon grated orange zest
- 3/4 cup icing sugar
- 1 1/2 tablespoons orange juice.
- Note: I use icing sparingly, but if you want a generous amount of icing, go a bit lavish on these measurements. Realize that a lot of icing sugar can dissolve in just a little bit of orange juice.
Cranberry + Orange = Perfect Combination
I love the combination of orange and cranberry. Not only is it delicious in a cranberry sauce but it also makes a lovely cookie! These cookies are light and crunchy with a light, delicious sweet citrus flavor. And the orange sugar coating on the outside gives it that extra pop of orange and makes them sparkle. They look so pretty on a cookie plate!
Cranberry Orange Cookies
This cranberry cookies recipe is adapted from Nyonya Pineapple Tarts, it has a crumbly texture. Besides dried cranberries, orange zest is also added to give these delicious cookies a hint of orange flavour. The flavours of cranberry and orange compliment each other perfectly.
Cranberry Orange Cookies | MyKitchen101en
- 100 g dried cranberries
- orange zest (of 2 oranges)
- 320 g plain flour
- 60 g cornstarch
- 110 g icing sugar
- 220 g cold butter (salted, diced)
- 2 egg yolks (grade A/size: L)
1 Roughly chop dried cranberries.
2 Peel orange zest (orange part only), then chop until fine.
3 Combine and sift together plain flour, cornstarch and icing sugar. Add in cold butter, rub butter into flour mixture.
4 Add in egg yolks, mix until combined. Add in orange zest and dried cranberries, mix well.
5 Preheat oven to 170°C/340°F.
6 Take out 1 tablespoon (about 18 g) of dough, press until firm, shape gently into a ball, then flatten lightly with palm.
7 Arrange cookies dough on lined baking tray. (Reminder: Divide cookies into 2-3 batches, bake 1 batch at a time.)
8 Bake in the preheated oven at 170°C/340°F for 20 minutes. When baking is done, allow the cookies to cool in the oven for 10 minutes before taking out so that they are dried out completely. Set aside to cool completely after removing from oven.
Iced orange cranberry cookies recipe
Delicious holiday cookies, these orange cranberry cookies are infused with orange zest and dried cranberries, then topped with an easy orange icing and more cranberries.
December is all about cookie baking! Although, to be fair, cookies are in season year round on this blog. Even so, this time of the year I find myself baking cookies almost every day. Cookies for cookie exchange parties, cookies for my close friends, cookies for the piano teacher, cookies for the gymnastics coach.
I have the feeling most of you are in the same shoes as me. Probably some of you have to bake cookies for the school teachers as well. (I guess I could bake myself some cookies since Tiffany is homeschooled)
Let’s face it! You’re busier than even in the kitchen making cookies for the loved ones! We’re spreading cheer with simple surprises!
Cranberry and orange cookies are a Christmas favorite. I’ve use this combo to make this cake and there will be lots of other sweats shared with you in the future.
These orange cranberry cookies remind me a little about the cranberry bliss bars. They are sweet and buttery, with a hint of citrus from the orange peel and orange extract and packed with dried cranberries.
I have been on the fence about melting white chocolate or use just an easy icing for the cookies. Since I wanted the orange flavor to shine though I left the white chocolate in the cupboard and made a quick icing out of powdered sugar and orange juice.
Chop some dried cranberries and sprinkle on top. Aren’t they festive? No one will know they are made using Betty Crocker® Sugar Cookie mix!
You can find Betty Crocker® cookie mix at your local Walmart.
Here’s a coupon for you to use!
With a few other ingredients, you can dress up the sugar cookie mix into a scrumptious holiday cookie!
Since I wanted a soft cookie I used butter, cream cheese, an egg and obviously orange rind, orange extract and dried cranberries.
To make these orange cranberry cookies could not be easier. In fact, even Tiffany could make them that’s how easy it is.
You mix together the butter, cream cheese, sugar cookie mix, egg, orange peel and extract until the dough comes together. Fold in the dried cranberries, scoop the cookie dough and bake.
I told you it’s easy! It makes a great afternoon activity in the kitchen with the little ones.
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Tips on scooping this cranberry orange cookie dough
To scoop the cookies you’ll want to use a small cookie scoop , slightly overflowed (about a rounded 1/2 tablespoon size), and place on a lined cookie sheet, evenly spaced. These cookies don’t spread too much, so you’ll need to gently flatten them with the palm of your hand.
TIP: To prevent the cookies from all having smooth tops, pinch the dough a little bit with your fingers and add more cranberries and orange zest to the tops.
The cookies bake up in about 8-9 minutes, just watch so that your bottoms don’t burn. Every oven is different, so time is always the best indicator for when your cookies are done.
And then all that’s left is to drizzle the cooled cookies with the Vanilla Almond Breeze icing and sprinkle with orange zest.
Click here for more Almond Breeze holiday recipes.
Whether you’re doing a cookie exchange or just looking to bake up a storm this holiday season, make these ASAP.
Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too! Xx Ashley