Orange Cranberry Cookies

Course: Dessert

Cuisine: North American

Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: cookies

Calories: 62kcal

Author: Lord Byron's Kitchen

Have you been bamboozled by unexpected holiday company in past? Prepare these cookies in advance and bake them up in a hurry whenever needed. Straight from the fridge to the oven, Orange Cranberry Cookies are delicious and gorgeous! As an added bonus, they will help keep you looking like the baking genius you are!

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Ingredients

1 cup salted butter, softened
1/2 cup sugar
1 1/2 cups all purpose flour
1 tablespoon orange zest
1 1/2 cups fresh whole cranberries (measured before chopping) chopped

Instructions

In a mixing bowl, use a hand-held mixer to beat together the butter and sugar. Beat for 3 minutes or until the mixture is light and fluffy.
Next, add the flour. If you used unsalted butter, add 1/4 teaspoon of salt now too. With your beater on a low setting, beat the dry ingredients into the butter and sugar mixture until well combined.
Finally, add in the orange zest and chopped cranberries. Use a wooden spoon to mix the zest and berries into the cookie batter.
Finally, turn the dough out onto a sheet of parchment paper. Form the dough into a long log, about 45 centimeters or 18 inches in length.
Roll the log in the parchment paper and then into plastic wrap. Refrigerate for 1 hour.
When ready to bake, preheat your oven to 350 degrees F. Next, prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside.
Remove the plastic wrap and parchment paper from the cookie log. Using a sharp knife, cut the log into one centimeter or 3/8 inch slices.
Lay the slices onto the prepared baking sheet about an inch apart. Bake for 10-12 minutes or until the bottom edge of the cookies have browned. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Remove and transfer cookies to a wire cooling rack to finish cooling.

Notes

Nutrition