Ingredients:
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons orange zest
2 tablespoons fresh orange juice
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries, chopped
For the Glaze (Optional):
1 cup powdered sugar
2 tablespoons fresh orange juice
½ teaspoon orange zest
Directions:
Make the Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, orange zest, and orange juice until well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dried cranberries.
Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to make it easier to handle.
Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze (Optional): Whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cookies.
Serve & Enjoy! These soft, citrusy cookies with bursts of cranberry are perfect for any occasion!
Prep Time: 15 minutes | Chill Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 57 minutes
Servings: 24 cookies
