Ingredients
Scale
- 1 1/2 cups frozen cranberries
- 1 teaspoon orange zest
- 1/4 cup orange juice (divided)
- 2/3 cup unsalted butter
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder (aluminum-free)
- 1/4 teaspoon salt
- 1/2 cup Craisins (dried cranberries)
Instructions
- Defrost the cranberries at room temperature or quickly heat them until soft.
- Blend the thawed cranberries with 2 tablespoons of orange juice and orange zest until smooth.
- Measure out 2/3 cup of the cranberry-orange mixture.
- Cream butter and sugar together until light and fluffy.
- Add the cranberry-orange mixture to the creamed butter and sugar and whip until fully combined.
- In a separate bowl, mix flour, baking powder, and salt. Slowly add to the wet mixture.
- Fold in the Craisins.
- Chill the dough in the fridge until it is stiff (about 30 minutes).
- Preheat the oven to 400°F and line baking sheets with parchment paper.
- Scoop cookie dough and roll in sugar to coat.
- Bake for 8-10 minutes until edges are lightly golden.
- Cool cookies slightly before transferring to wire racks.
Notes
- These cookies can be stored in an airtight container for up to a week or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian