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 1/2 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!
- 1 cup refined sugar
- 1/2 cup brown sugar
- 1 cup butter (softened)
- Peel of 1 orange
- 2 tbsp orange juice
- 1 egg
- 21/2 cups all purpose flour (you can also use half all purpose and half whole wheat flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 11/2 cups of cranberries
- 1/2 cup of Walnuts or pecans
- 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.
- 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.