Cranberry Orange Meltaway Cookies are soft, tart and sweet! The texture is fantastic and the fresh orange zest and glaze makes these cookies irresistible!
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!
The soft meltaway cookie texture, with the brightness of the orange zest and combination with the cranberries makes these cookies perfect for the holidays!
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.
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…
- dried cranberries, like Craisins
- room temperature butter
- granulated sugar
- orange zest
- large egg
- vanilla extract
- baking soda
- flour
- powdered sugar
- orange juice
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!
Orange Cranberry Meltaway Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
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 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.
Nutrition
- Serving Size:
- Calories: 212
- Sugar: 23.7 g
- Sodium: 44.1 mg
- Fat: 8.1 g
- Carbohydrates: 34.4 g
- Protein: 1.7 g
- Cholesterol: 28.1 mg
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Missed any of the first days of the 12 days of Christmas Cookies? heck them all out below!
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Day 3: Salted Caramel Pinwheel Cookies
Day 4: Perfect Spritz Cookies
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Day 9: Soft Molasses Cookies
These are the BEST cookies!! They have become a staple in my Christmas cookies each year! By far my favorite!! Perfect recipe!!
Looks delicious! However, before I try this recipe, do you use salted or unsalted butter? Your recipe does not specify. Please advise. Thank you!
I use salted, but you can use unsalted if you prefer!
These are simply divine. Such a wonderful citrus flavored cookie. A favorite of mine.
Can I roll the dough balls in granulated sugar before baking to give them a little crusted coating after they’ve baked ?
yes absolutely!
I cut the sugar down to 3/4 cup. I also halved the glaze. I didn’t use a mixer, but just beat it good with a small spatula. Right before they went into the oven I tampered down the dough just a little bit, as others said they were too puffy when they came out. These turned out perfect, and excellent flavour!
These are delicious! No alterations needed, they are perfect. Makes exactly 24 cookies when using the cookie scoop. Yummy!
So delicious.
What kind of cookie is the base cookie? Is it a sugar cookie base?
Thanks for sharing this.
Similar to a sugar cookie, but the texture is super soft!
These cookies are fantastic! So good. Melt in your mouth & great flavour. Everyone I have given them too has raved about them.
Can this receipe be made as a bar cookie in a 11×13 pan?
OK I ‘m going to answer my own question. I baked this dough in a 10×12 pan lined with parchment paper for 16-17 minutes. Glazed it while warm. Cut them into bars to finish cooling. They turned out great