Oh, this orange cookies!! They make me smile just thinking of them.
Can you see that these cookies are in a little gift box? Yes, I made it to give away to some friends during Christmas season (I can't deny that I did eat some too).
I like to bake these cookies because they're so delicious! Crunchy on the outside and chewy on the inside. It has a little note of orange that goes so well with the tartness of the cranberries and the nuttiness of the walnut. It's just the perfect combination for Christmas treats, or treats at any time, because these cookies are too good to be eaten just once a year!
Every time my sisters-in-law or nephew come to visit me, they ask for it. Last time I made them it lasted less then 24 hour. Even my kids (who don't like walnuts) can't stay away from them, so if I want to eat more than one, I have to hide them.
A few tips for successful Orange Cookies
1. Use the paddle, not the whisk to mix the dough.
2. Cut each butter stick into ½ inch slices, and leave it on the counter as you get ready to start the recipe. This will help it achieve the ideal temperature (60ºF). Butter should be soft, but not liquid.
Having the butter in this temperature will ensure that you will really cream the butter and sugar to the right consistency = light and fluffy. If butter is too warm it won't retain air.
As you cream the butter and sugar, micro beads of air are introduced into the dough. This will help sugar and butter to melt slower when cooking, and the dough to puff up more. Both results together help to form soft and thick cookies, instead of dense, flat cookies.
3. Using a cold egg will help to keep the dough in the desired temperature, since beating the mixture rises up the temperature of the dough.
4. Scrape the sides and bottom of the bowl to ensure that everything is mixed in, and you have a uniform dough.
So, before even this photo can disappear before your eyes, grab your ingredients, and let's bake some cookies!
Orange and Cranberry Cookies
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup butter (softened)
- Peel of 1 orange
- 2 tablespoon orange juice
- 1 egg
- 21/2 cups all purpose flour (you can also use half all purpose and half whole wheat flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 11/2 cups of sweetened, dried cranberries
- ½ cup of Walnuts or pecans, chopped
Instructions
- Heat oven to 350ºF. Line a cookie sheet with silicone mat, parchment paper or spray it with cooking spray.In the electric mixer bowl, mix sugars, butter, orange zest and juice, on medium speed, until it gets light and fluffy. Add egg and mix for about 1 more minute. In low speed add flour, baking soda and salt, just until incorporated. In very low speed or with a spatula, incorporate cranberries and nuts.Drop spoonfuls of dough onto the prepared baking sheet allowing about 2 inches of space between them.Bake for about 12 minutes or until edges have a light golden color.
Notes
- Use the paddle, not the whisk to mix the dough.
- Cut each butter stick in thin slices, and leave it on the counter as you get ready to start the recipe, to help it achieve the ideal temperature (60ºF). Having the butter in this temperature will ensure that you will really cream the butter and sugar to the right consistency = light and fluffy (Warm butter can't retain air).
- Using a cold egg will help to keep the dough in the desired temperature, since beating the mix rises up the temperature of the dough.
- Scrape the sides and bottom of the bowl to ensure that everything is mixed in and you'll have a uniform dough.
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
Rebeca Cachoeira says
These are incredibly soft and tasty!!! I have tried this recipe twice and on the second time I added some chopped apricot because I didn't have enough cranberries. So yummy!!!
Lilian Vallezi says
I'm glad you like the recipe, Rebeca! What a great idea to use apricots!! I bet it was super delicious too. Thanks for your review!
Magali Nobile says
I’m not cookie”s love, but I ate this cookie once and I really liked. I decided to bake it as the recipe was easy to follow and fortunately I had all Ingredients at home. My husband and I couldn’t stop eating and definitely it is the best cookie in the world. Now I have a new concept of cookies!
Lilian Vallezi says
I am so happy to hear that!! These cookies are one of my favorites too!! Thank you so much for your feedback!❤
Yngrid says
Receita muito fácil e o resultado é maravilhoso! Muito obrigada!
Lilian Vallezi says
Que bom que você gostou Yngrid!! Obrigada pelo carinho!
mehsurf says
Please let me know if your recipe is based on fresh, frozen or dried cranberries. Apparently, the amount of cranberries and sugar used makes a difference on the type of cranberries used. Thank you!
Lilian Vallezi says
Hi!
Thank you so much for pointing that out. The recipe is made with sweetened, dried cranberries. I'll add this info to the recipe card.
Thanks!
Lilian