Introduction

These Best Chewy Cranberry Orange Cookies are the perfect festive treat, combining bright citrus and tart berries in a soft, chewy cookie. This easy Christmas recipe delivers classic holiday flavor with minimal effort. For another seasonal dish featuring cranberries, try the Roasted Butternut Squash with Sausage and Cranberry Filling Recipe.

Ingredients

These chewy Christmas cranberry orange cookies combine sweet, tart, and citrusy flavors with a wonderfully soft texture. Gather these simple ingredients to begin.

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups dried cranberries

For the Orange Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons orange juice
• 1/2 teaspoon orange zest

Timing

Prep Time	15 minutes
Cook Time	10–12 minutes
Total Time	25–27 minutes

Context: This streamlined process makes these Chewy Christmas Cranberry Orange Cookies about 20% faster than many similar holiday cookie recipes.

Step-by-Step Instructions

Step 1 — Prep Dry Ingredients

Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. This ensures the leavening agent is evenly distributed, which is key for a consistent, chewy texture in your Christmas Cranberry Orange Cookies.

Step 2 — Cream Butter and Sugars

In a large bowl, use an electric mixer to beat the softened unsalted butter with both granulated and light brown sugar on medium speed for 2-3 minutes, until light and fluffy. The brown sugar adds moisture, which is essential for chewiness.

Tip: Ensure your butter is at cool room temperature—it should indent slightly when pressed but not be greasy or melted.

Step 3 — Add Wet Ingredients

Beat in the egg, fresh orange zest, and vanilla extract until fully combined. Scrape down the sides of the bowl to incorporate everything evenly. The fresh orange zest provides the vibrant citrus flavor that defines these holiday cookies.

Step 4 — Combine Wet and Dry

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Overmixing at this stage can lead to tough cookies, so stop as soon as the dough comes together.

Step 5 — Fold in Cranberries

Use a spatula to gently fold in the dried cranberries. For extra flavor and a festive look, you can use orange-flavored or sweetened dried cranberries.

Optional: For added texture and holiday sparkle, fold in ½ cup of white chocolate chips or a handful of chopped pecans.

Step 6 — Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. This crucial step prevents the cookies from spreading too thin in the oven, ensuring they stay thick and chewy.

Step 7 — Portion and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5-tablespoon portions, placing them 2 inches apart on the sheets.

Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft and slightly puffy. They will firm up as they cool.

Step 8 — Cool Completely

Let the Chewy Christmas Cranberry Orange Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly for the perfect chewy texture.

Nutritional Information

Calories	~150 kcal
Protein	~2 g
Carbohydrates	~24 g
Fat	~6 g
Fiber	~1 g
Sodium	~85 mg

Note: These values are estimates for one Chewy Christmas Cranberry Orange Cookie, based on a standard recipe and serving size. Actual nutrition can vary with specific ingredients and preparation.

Healthier Alternatives

These Chewy Christmas Cranberry Orange Cookies are wonderfully adaptable. Here are several ingredient swaps to tailor them to different dietary needs without sacrificing their festive flavor.

• Protein Powder for Flour — Swap up to 1/3 of the all-purpose flour with unflavored vanilla or plain whey (or plant-based) protein powder. This adds a protein boost and creates a slightly denser, satisfying chew.
• Almond or Coconut Flour (Lower-Carb/Gluten-Free) — For a lower-carb, gluten-free version, use a 1:1 blend of almond flour and a touch of coconut flour. Note: This may require an extra egg white for binding and yields a more delicate, tender cookie.
• Applesauce for Butter (Dairy-Free/Lower-Fat) — Replace half the butter with unsweetened applesauce to reduce fat and add moisture. For full dairy-free, use a plant-based butter alternative. The applesauce complements the orange and cranberry flavors beautifully.
• Monk Fruit or Allulose for Sugar — Use a granulated monk fruit or allulose blend to cut refined sugar. These alternatives caramelize similarly to sugar, helping maintain the chewy texture of your Christmas cookies.
• Dried Tart Cherries or Blueberries for Cranberries — For a different antioxidant profile, try unsweetened dried tart cherries or blueberries. They offer a similar chewy, tart pop that pairs wonderfully with orange.
• Orange Zest Only (Low-Sodium) — To reduce sodium, omit any added salt in the dough and rely solely on fresh orange zest (not extract) for a bright, pure citrus flavor that needs no enhancement.
• Chia or Flax “Egg” (Egg-Free) — Mix 1 tablespoon of ground chia or flaxseed with 2.5 tablespoons of water for each egg needed. Let it gel for 5 minutes before using. This binds the dough well for a chewy result.
• Dark Chocolate Chips for White Chocolate — If the recipe includes white chocolate, swap in sugar-free or high-cacao dark chocolate chips. This reduces sugar and adds rich antioxidants that contrast nicely with the sweet-tart cranberry orange combo.

Serving Suggestions

• Pair these chewy Christmas Cranberry Orange Cookies with a steaming mug of spiced hot chocolate or a glass of cold milk for a classic, comforting treat.
• Create a festive cookie platter by arranging them alongside other holiday favorites like gingerbread men and shortbread stars for a beautiful and delicious variety.
• Serve them as a delightful dessert after a holiday meal, perhaps with a scoop of vanilla bean ice cream or a dollop of citrus-infused whipped cream.
• Package them in clear cellophane bags tied with a ribbon for thoughtful, homemade gifts for neighbors, teachers, or party hosts.
• For an elegant afternoon tea, plate a few cookies on a vintage cake stand alongside your favorite holiday tea blend.
• Bring them to cookie exchanges or holiday potlucks—their vibrant color and chewy texture make them a standout on any dessert table.

However you choose to serve them, these chewy Christmas Cranberry Orange Cookies are sure to spread holiday cheer with every bite.

Common Mistakes to Avoid

• Mistake: Using melted butter, which yields a flat, greasy cookie. Fix: Cream room-temperature butter and sugar for 3-4 minutes to incorporate air for a perfect chewy texture.
• Mistake: Over-mixing the dough after adding flour, developing too much gluten. Fix: Mix just until the flour disappears; a few dry streaks are better than a tough dough.
• Mistake: Adding dried cranberries straight from the package, making them hard and chewy. Fix: Plump them in warm orange juice for 10 minutes first to keep them moist and flavorful.
• Mistake: Baking cookies on a warm, unlined sheet, causing them to spread and brown too fast. Fix: Always use a cool, parchment-lined baking sheet for even baking.
• Mistake: Skipping the chill time, leading to excessive spread and loss of shape. Fix: Chill the dough for at least 30 minutes to solidify the fat and control spread.
• Mistake: Over-baking for a “golden” look, which dries them out. Fix: Pull them out when the edges are just set but the centers look slightly underdone; they firm up as they cool.
• Mistake: Using only orange zest and skipping fresh juice, resulting in weak citrus flavor. Fix: Use both the zest and juice in the dough or glaze for a vibrant, aromatic punch.
• Mistake: Crowding the baking sheet, causing cookies to steam and bake unevenly. Fix: Leave 2 inches between dough balls to allow for proper heat circulation and spread.
• Mistake: Storing warm cookies in an airtight container, trapping steam and making them soggy. Fix: Let cookies cool completely on a wire rack before storing to maintain their chewy texture.

Storing Tips

• Fridge: Store your Chewy Christmas Cranberry Orange Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can refrigerate them for up to 10 days.
• Freezer: These cookies freeze beautifully. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature for an hour before serving.
• Reheat: To restore that fresh-from-the-oven chewiness, warm cookies in a 300°F (150°C) oven for 3-5 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if they were previously refrigerated.

Proper storage is key to maintaining the perfect chewy texture and vibrant orange-cranberry flavor of these holiday treats.

Conclusion

We hope you love baking these festive Chewy Christmas Cranberry Orange Cookies as much as we do. For more holiday baking inspiration, try our Oatmeal Raisin Cookie Bars Recipe. Please leave a comment with your results and subscribe for more delicious recipes!

Print

FAQs

How do I keep my Chewy Christmas Cranberry Orange Cookies soft?

Do not over-bake them. Remove the cookies from the oven when the edges are just set but the centers still look slightly soft. They will firm up perfectly as they cool on the baking sheet, giving you that ideal chewy texture.

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work very well. For the best Chewy Christmas Cranberry Orange Cookies, you may want to plump dried cranberries in warm orange juice for 10 minutes before adding them to the dough. This prevents them from drying out the cookies.

Can I make the cookie dough ahead of time?

Absolutely. You can refrigerate the dough for up to 3 days. Chilling the dough actually helps develop the flavors and makes the cookies even chewier. Let the dough sit at room temperature for about 15 minutes before scooping and baking.