Cranberry Orange Cookies with Crystallized Ginger
Brighten your dessert table with these irresistible Cranberry Orange Cookies with Crystallized Ginger—cookie perfection packed with vibrant flavors and texture! These soft, chewy treats feature the tangy zest of fresh oranges, tart bursts of dried cranberries, and the delightful warmth of finely chopped crystallized ginger. A hint of orange juice enhances their citrusy profile, while a touch of brown sugar adds depth and richness to their sweetness. Perfectly golden edges and melt-in-your-mouth centers make these cookies equally suited for holidays, teatime, or everyday indulgence. Ready in just over 25 minutes, they’re as easy to make as they are to devour!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 cup dried cranberries, chopped
- 0.5 cup crystallized ginger, finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using a hand mixer or stand mixer on medium speed.
Add the egg, vanilla extract, orange zest, and orange juice to the butter-sugar mixture. Beat until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chopped dried cranberries and finely chopped crystallized ginger using a spatula.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked; they will set as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 17.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 29 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
