These cranberry orange butter cookies are a festive twist on a classic butter cookie, combining rich, buttery flavor with bright orange zest and chewy dried cranberries. Simple to prepare but fancy enough for a special occasion like Valentine's Day!
Serve these heart shaped cookies with a glass of milk, tea or coffee for an irresistible treat.
These cookies are perfect for your holiday cookie tray along side these melt in your mouth Almond Thumbprint Cookies, Maple Walnut Cookies, or my Authentic Italian Pizzelle Cookies.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love this combination of cranberry and orange in a butter cookie because:
- buttery, tender texture melts in your mought
- fresh orange zest adds natural citrus flavor
- dried cranberries provide a sweetness and contrast
- easy dough with minimal ingredients
- ideal for holidays, gifting and special occasions
What to do if your butter is cold?
If you forgot to take your butter out of the fridge, a quick way to bring it to room temperature quickly is by cutting it into ½ inch cubes and laying the cubes flat on a plate.
Because the surface area of the cubes is much smaller than a stick of butter.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
What to do if your eggs are cold?
Forgot your eggs in the fridge. Bring them to room temperature quickly by placing them in a measuring cup filled with warm water.
Wait 10 minutes, then you'll be able to use them as if they were at room temperature.
Ingredients
These cranberry orange butter cookies are made with: butter, orange zest, sugar, icing sugar, eggs, egg yolk, vanilla extract, all purpose flour, salt, baking powder, and dried cranberries.
For exact measurement details and directions see recipe card...
Make your own Cookie Cutter
Funny enough, I had made these multiple times using a small cookie cutter in the shape of a heart. But this time I wanted a larger cookie.
Rather than buy a cookie cutter, I decided to make a heart about about 3" x 3.5" high, print it on my printer, cut the shape out then use the shape to cut out a piece of corrugated cardboard.
I then placed the heart shaped cardboard on the dough and with a knife I traced around it to make my heart shaped cookies.
It worked really well and I have no regrets!
How to Make Cranberry Orange Cookies
Line 2 baking sheets with parchment paper, set aside.
Place eggs, egg yolk and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat ingredients until smooth. About 3 minutes.
Add vanilla and butter a little at a time, mix well stopping the mixer to scrape down the bowl. Add the orange zest and mix.
In another mixing bowl combine flour, salt, and baking powder together. Combine well using a whisk. Add dry ingredients to the butter mixture a little at a time and mix until a dough starts to form. Add the cranberries and mix one more time, scraping down the bowl.
Turn the dough out on to a floured surface. Knead for a few minutes adding more flour as needed. Cut the dough in to 4 parts and roll one out at a time.
Using a cookie cutter or a heart shape, cut out the dough, then place on your baking sheet carefully.
Repeat until you have used up all of the dough. Place the cookie trays in the freezer for an hour.
Once frozen, baked at 350℉ for 14 to 20 minutes until the edges start to get golden. Remove from oven and let cool in the baking sheet or on a cooling rack.
Storage
Store in an airtight container at room temperature for up to 5 days.
These cookies can be frozen for up to 2 months. For best results thaw out in the refrigerator overnight before consuming or serving.
Unbaked cookie dough portions can also be frozen and baked at a later time.
Top Tips
If you don't have a heart shaped cookie cutter, cut a piece of corrugated cardboard in the shape of a heart and then with a knife trace around it to make your heart shaped cookies.
Use butter at room temperature - if you forgot to bring your butter to room temperature, cut it in to small cubes and lay in a single layer on a plate for about 20 minutes.
Use eggs at room temperature - If you forgot to take your eggs out of the fridge, place them in a measuring cup with warm water for 10 minutes.
Add the cranberries at the end to avoid your cranberries from tearing during the mixing process.
Freeze your cookies before baking for 1 hour. This helps maintain their shape during the baking process.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Citrus - use lemon and lemon zest
- Dried Fruit - swap cranberries for dried cherries, blueberries or strawberries
- Extract - add almond extract for a flavor variation
- Chocolate - dip half the cookie in white or dark chocolate
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
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Recipe Details
Cranberry Orange Butter Cookies
https://easyhomemaderecipes.caAffiliate Disclosure
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cups sugar
- ⅓ cups icing sugar
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- 1 ½ tsp vanilla extract
- 2 to 3 tbsp orange zest about 1 orange
- 1 cups unsalted butter at room temperature
- 2 ½ cups all purpose flour
- ⅛ tsp salt omit if using salted butter
- ½ tsp baking powder
- ⅓ cups dried cranberries
Instructions
- Line 2 baking sheets with parchment paper, set aside.
- Place eggs, egg yolk and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat ingredients until smooth. About 3 minutes.½ cups sugar, ⅓ cups icing sugar, 2 eggs, 1 egg yolk
- Add vanilla and butter a little at a time, mix well stopping the mixer to scrape down the bowl. Add the orange zest and mix.1 ½ tsp vanilla extract, 1 cups unsalted butter, 2 to 3 tbsp orange zest
- In another mixing bowl combine flour, salt, and baking powder together. Combine well using a whisk. Add dry ingredients to the butter mixture a little at a time and mix until a dough starts to form. Add the cranberries and mix one more time, scraping down the bowl.2 ½ cups all purpose flour, ⅛ tsp salt, ½ tsp baking powder, ⅓ cups dried cranberries
- Turn the dough out on to a floured surface. Knead for a few minutes adding more flour as needed. Cut the dough in to 4 parts and roll one out at a time. Using a cookie cutter or a heart shape, cut out the dough, then place on your baking sheet carefully.
- Repeat until you have used up all of the dough. Place the cookie trays in the freezer for an hour.
- Once frozen, baked at 350℉ for 14 to 20 minutes until the edges start to get golden. Remove from oven and let cool in the baking sheet or on a cooling rack.
Notes
Top Tips
If you don't have a heart shaped cookie cutter, cut a piece of corrugated cardboard in the shape of a heart and then with a knife trace around it to make your heart shaped cookies. Use butter at room temperature - if you forgot to bring your butter to room temperature, cut it in to small cubes and lay in a single layer on a plate for about 20 minutes. Use eggs at room temperature - If you forgot to take your eggs out of the fridge, place them in a measuring cup with warm water for 10 minutes. Add the cranberries at the end to avoid your cranberries from tearing during the mixing process. Freeze your cookies before baking for 1 hour. This helps maintain their shape during the baking process.Nutrition
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