Orange Cranberry Meltaway Cookies

These Orange Cranberry Meltaway Cookies are wonderfully soft, delightfully tart, and perfectly sweet! Their texture is absolutely fantastic, and the bright fresh orange zest mixed with the simple glaze makes these cookies truly irresistible and festive in just about twenty minutes from start to finish.

Honestly, I am completely obsessed with these cookies right now. I don’t even know how to fully explain it. They look pretty unassuming at first glance, maybe even a little plain, but trust me, they are anything but boring!

The incredibly soft meltaway texture, combined with the vibrant burst of orange zest and the lovely tartness of the cranberries, makes these cookies truly perfect, especially during the cooler months and holidays. They just feel cozy and bright all at once.

Today, we’re diving into these buttery, soft, and unbelievably yummy Orange Cranberry Meltaways. They might just be my current favorite cookie out of all the ones I bake. Of course, I’ll probably fall in love with another batch tomorrow, but for today, these hold the top spot in my heart.

Making these cookies happens in just a few quick steps. One little trick I use for these specific cookies, because I really wanted an ultra soft texture to live up to their “meltaway” name, is soaking the dried cranberries in water for just a few minutes before I add them to the dough. This helps plump them up slightly, ensuring they stay soft right along with the cookie texture as they bake.

The cookie dough itself uses simple ingredients you likely have on hand. You’ll need dried cranberries (like the ones labeled Craisins), room temperature unsalted butter, granulated sugar, fresh orange zest, one large egg, pure vanilla extract, baking soda, all purpose flour, powdered sugar for the glaze, and fresh orange juice for that bright, tart glaze.

I always use a medium cookie scoop, usually about two tablespoons in size, to portion the dough. This way, all the cookies are roughly the same shape and size, which helps them bake evenly and look lovely on a cooling rack or a plate.

When they finish baking, they come out looking pretty perfect on their own. They get just slightly golden around the edges.

But honestly, I’m never one to pass up a little sweet glaze. And this particular glaze is made simply with powdered sugar and fresh orange juice. That touch of fresh juice adds a lovely tartness that cuts through the sweetness and enhances the orange flavor beautifully.

Trust me on these cookies. Just try them, and I think you will absolutely fall in love with them too! They are the perfect winter cookie treat.

How to Make Orange Cranberry Meltaway Cookies

Making these delightful cookies is straightforward. Here is the simple process I follow in my kitchen.

1. First, preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
2. Place the dried cranberries into a small bowl. Pour enough water over them to cover them completely. Let them soak for about 5 to 10 minutes.
3. In the bowl of your stand mixer, fitted with the paddle attachment, add the softened butter and granulated sugar. Cream these together on medium speed for 2 minutes until the mixture is light and fluffy.
4. Add the orange zest, egg, vanilla extract, and baking soda to the butter mixture. Mix for 1 minute until everything is well combined. Remember to scrape down the sides of the bowl with a spatula as you mix to ensure everything gets incorporated.
5. Reduce the mixer speed to low. Gradually add the flour to the bowl. Mix only until the flour is just combined into the dough. It’s important not to overmix at this stage.
6. Drain the water from the soaked cranberries. Pat them dry very gently with a paper towel. Gently fold the dried cranberries into the cookie dough using a spatula. Stir just until they are evenly distributed throughout the dough.
7. Use a medium cookie scoop, about 2 tablespoons in size, to portion the dough. Place scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie so they have room to spread slightly.
8. Bake in the preheated oven for 8 to 10 minutes. The edges of the cookies should look lightly golden brown. Keep a close eye on them to make sure they do not over bake, which can make them less “meltaway.”
9. Take the baking sheet out of the oven. Let the cookies cool on the sheet for about 5 minutes before you try to move them. This helps them set properly.
10. After 5 minutes, carefully transfer the partially cooled cookies to a wire rack. Let them cool completely on the rack before glazing.
11. While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and the fresh orange juice. Mix until you have a smooth and slightly drippy glaze consistency. If it seems too thick, add just a tiny bit more juice. If it is too thin, stir in a little more powdered sugar.
12. Once the cookies are fully cooled, drizzle about 1 teaspoon of the orange glaze onto the top of each cookie. Let the glaze sit and harden before you serve or store the cookies.

Tips for Making the Best Meltaways

To keep these cookies perfectly soft and delicious, storing them correctly is key. Once they are completely cooled and the glaze has hardened, place them in an airtight container. They will stay wonderfully fresh for up to 3 days stored at room temperature.

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