Orange Cranberry Meltaway Cookies
Cranberry Orange Meltaway Cookies are soft, tart and sweet! The texture is fantastic and the fresh orange zest and glaze makes these cookies irresistible!
I’ve partnered with Challenge Dairy on this recipe. Thank you for supporting the brands that make this site possible.
So let me tell you. I am OBSESSED with these cookies. I don’t even know. I mean, I can’t explain. They look pretty innocent…and might I even say a little boring? BUT THEY AREN’T. They are so freaking good!
Today is DAY 10 of the 12 Days of Christmas Cookies. Have you been keeping up? Baking along? Missed the first 9 days? No worries, friends…at the bottom of this post is a recap of the first 9 recipes. They’re all good ones, so they’re worth a look.
But today we have buttery, soft, CRAZY yummy Cranberry Orange Meltaways. They might be my favorite cookie of all 12. I mean, I’ll probably change my mind tomorrow…but TODAY they’re my favorite.
Like I said up top, I partnered with my faves over at Challenge Dairy on these. You guys all know how much I love Challenge…I almost feel like a broken record! BUT I just love that their butter is churned daily from two natural ingredients: the freshest 100% real pasteurized sweet cream and salt. That’s it. Challenge is the only dairy company that controls the entire butter process, beginning with the milk, which is why the flavor is always consistent and pure. And in cookie baking, I think butter is the most important ingredient.
These cookies come together in a just a few quick steps.
First, for these cookies, because I wanted an ultra soft texture, I soaked the dried cranberries in water for just a few minutes before baking. I wanted to plump them up just a bit, so they would be soft, like the cookie!
The cookie dough itself is just a few ingredients…
I used a medium cookie scoop, so they would all be the same shape and size…
When they’re baked, they will look pretty perfect…
But I’ve never been one to say no to a little sweet glaze. And this one is made with powdered sugar and fresh orange juice to add a little tartness!
Trust me on these…you will LOVE them! They are the perfect winter cookie!
Description
Cranberry Orange Meltaway Cookies are soft, tart and sweet! The texture is fantastic and the fresh orange zest and glaze makes these cookies irresistible!
Ingredients
- 1 cup dried cranberries
- 1 cup Challenge unsalted butter, room temperature
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 2 1/2 cups flour
Glaze
- 1 1/4 cups powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Place the dried cranberries in a small bowl and cover with water. Allow them to soak for 5-10 minutes.
- In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar on medium speed for 2 minutes. Add in the zest, egg, vanilla, and baking soda. Mix for 1 minutes until combined, scraping down the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just combined.
- Drain the cranberries and pat dry. Add the into the dough and stir until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden, being careful not to over bake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar and orange juice in a medium bowl. Drizzle 1 teaspoon of the glaze onto each cookie and allow the glaze to set.
Notes
Store in an airtight container for up to 3 days for best freshness.
Missed any of the first days of the 12 days of Christmas Cookies? heck them all out below!
Day 1: 3 Ingredient Shortbread
Day 2: Double Chocolate Mocha Cookies
Day 3: Salted Caramel Pinwheel Cookies
Day 4: Perfect Spritz Cookies
Day 5: Lemon Thumbprint Cookies
Day 6: Milk Chocolate Lace Sandwich Cookies
Day 7: Coconut Snowman Cookies
Day 8: Red Velvet Snowball Cookies
Day 9: Soft Molasses Cookies
You Might Also Like These Recipes:
THE COOKIES AND CUPS COOKBOOK: ALWAYS EAT DESSERT FIRST
The Cookies & Cups Cookbook is full of 125+ recipes that remind you to Always Eat Dessert First! My website has always been dedicated to the very best sweet treats with an occasional family friendly meal sprinkled in and my book is everything you have grown to love about my site and more.
You can now order a copy of The Cookies & Cups Cookbook!
Amazon | Barnes&Noble | Books-A-Million | Indie Bound | Simon&Schuster | Amazon Kindle | Nook by B&N | iBooks | Google play
Hi there! This recipe looks yummy! Can Craisins be used for the dried cranberries?
Yes, that’s what I used!
Shelly, how many cookies does this recipe yield? Thank you in advance.
30 🙂
I haven’t made these yet – they sound wonderful. I think I am going to warm some Grand Marnier and soak the cranberries in that – instead of water! Grand Marnier is a nice orange liquor, so it may complement the cookie nicely. Will see how they come out.
That would be fantastic! You could also use orange juice!
Good question from Sharon…how many cookies does it make??
It makes approx 30 cookies!
Excellent. Added chopped pistachio. Didn’t make the drizzle. Followed Lisa’s suggestion and soaked the cranberries in grand marnier . Boiled till the marnier evaporated. A keeper!
These were incredibly good. I didn’t have orange zest and they still turned out amazing. Can’t wait to try again with the zest!
Thank you for the recipe!
These were scrumptious! I would make them a little smaller next time and have more cookies. They were great without the glaze but I added it. The glaze was a bit too sweet and the recipe made too much but ultimately a nice addition for the end result. I already have people asking for the recipe.
Definitely love these cookies!!!! I didn’t like the glaze as much so next time I might try a drizzle of melted white chocolate.
Made exactly like recipe states. Were delicious! Can they be frozen? Thanks.
My granddaughter made these cookies twice . The first time, she followed the recipe. The second time, I asked, “What happens if we substitute half of the sugar with brown sugar?” What happens when you substitute 1/2 cup brown sugar for 1/2 cup white sugar, is that your cookie is more cake-like and more moist. We decided we liked them better with just white sugar. I think they are fine without the glaze.
awesome tips. cooking is an art. Some feel very proud while cooking. Your writing style also appealing to me.
Sure will back to your site again. Thnaks
Hello, can you freeze those cookies?
Thank you
★★★★
yes absolutely!
These cookies were delicious! Next time I am going to try salted butter. It seemed like it needed some. These are now going to be one of the cookies we make every Christmas.
★★★★★
Help! Mine turned out a little flat. They were still chewy and delicious, but I was looking for a little more rounded cookie. Do you think it’s because I sifted the flour? Year old baking soda? Maybe I should have rolled them in my hands after using the cookie scoop? What do you think?
★★★★
definitely could be the baking soda! What type of cookie sheet did you use? I like to use a thin darker baking sheet, as cookies don’t spread as much on them as they do on thicker, lighter colored baking sheets!
Can you use fresh cranberries?
I wouldn’t recommend that 🙂
These are amazing! I seriously want to invite all my neighbors over just to smell my house! So easy, quick and delicious!