Cranberry Orange WinterGlow Cream Cookies
Delightful cookies balancing tart cranberries and refreshing orange zest, topped with creamy frosting—a perfect treat for family gatherings.
Ingredients
For the cookies
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Use room temperature eggs.
- 1 large orange, zest
- 1 cup dried cranberries
For the frosting
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp fresh orange juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy using an electric mixer (about 3-4 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Then, add the orange zest and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix!
- Gently fold in the dried cranberries with a spatula until evenly dispersed.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Baking and Cooling
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a medium bowl, beat together the softened butter, powdered sugar, fresh orange juice, and additional orange zest until smooth and creamy.
- Once the cookies are completely cooled, generously frost them with the cream frosting.
Serving
- Share these delightful treats with family and friends, and watch them disappear in no time!
Notes
For the best texture, ensure butter is softened, and use room temperature eggs. Store in an airtight container for up to a week or freeze for up to three months.