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Fresh Cranberry Orange Drop Cookies

You may have noticed from this column that I'm not much of a baker. I'm more of a savory kinda gal. But this simple cookie is one I love because it's easy and perfect for any holiday celebration. It's also lower on the sweet scale with a deliciously tart finish.


3/4 cup sugar

2 Tbsp orange zest

1 cup unsalted butter, room temperature

1 egg

1 tsp vanilla extract

2 1/4 cups flour

1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups fresh cranberries, diced

Orange Glaze:

1/2 cup powdered sugar

1 Tbsp orange juice


  • In a large bowl, massage the orange zest into the sugar with your hands until moist and fragrant. This is my favorite part because I love how nice it smells!

  • Add the butter to the orange sugar and beat until light and fluffy, about 3-4 minutes.

  • Add the egg and vanilla, mixing until smooth.

  • Combine the flour, baking powder, and salt in a separate bowl and set aside.

  • Add in the flour mixture until barely incorporated. Don't over do it!

  • Now fold in the diced cranberries by hand. Cover and chill for 30 minutes.

Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely.

Make the glaze by combining the powdered sugar and orange. Drizzle over the cooled cookies.

Items available at the Pot Rack to assist in the making of this dish:

Anchor Hocking 8 Cup Batter Bowl

Award Winning Dreamfarm Ozest Citrus Zester

USA Pan Sheet Pan

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