Why do you soak the cranberries before adding them?

Soaking the dried cranberries helps to plump them up. This prevents them from drying out in the oven and keeps them soft, matching the tender meltaway texture of the cookie itself.

Can I use bottled orange juice for the glaze?

Yes, you can use bottled orange juice. However, fresh orange juice really gives the glaze a brighter, more vibrant flavor that complements the orange zest in the cookie better.

How can I tell when the cookies are done baking?

The edges of the cookies should appear lightly golden brown. The centers might still look a tiny bit soft, but they will set up as they cool on the baking sheet. Avoid baking them until they are dark brown or hard.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough up to 2 days in advance. Store it covered in the refrigerator. Let it sit at room temperature for about 15-20 minutes before scooping and baking.

My glaze is too thick or too thin. How do I fix it?

If your glaze is too thick, add a very small amount more orange juice, about a teaspoon at a time, and whisk until it reaches the desired consistency. If it's too thin, whisk in a tablespoon or two more powdered sugar until it thickens up.

Can I freeze these cookies?

Yes, you can freeze the baked and cooled cookies before glazing them. Thaw them at room temperature and then prepare and add the glaze before serving.

Easy Orange Cranberry Cookies Recipe (Meltaway!)

Name: Orange Cranberry Meltaway Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup (120 grams) dried cranberries; 1 cup (230 grams) unsalted butter, softened to room temperature; 1 cup (205 grams) granulated sugar; 1 tablespoon (9 grams) orange zest, from about one orange; 1 large egg (50 grams); 1 teaspoon (5 ml) pure vanilla extract; ¾ teaspoon (4 grams) baking soda; 2 ½ cups (305 grams) all purpose flour; 1 ¼ cups (150 grams) powdered sugar; 2 to 3 tablespoons (30 to 45 ml) fresh orange juice

Description

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!

Ingredients

For the Cookies

1 cup (120 grams) dried cranberries
1 cup (230 grams) unsalted butter, softened to room temperature
1 cup (205 grams) granulated sugar
1 tablespoon (9 grams) orange zest, from about one orange
1 large egg (50 grams)
1 teaspoon (5 ml) pure vanilla extract
¾ teaspoon (4 grams) baking soda
2 ½ cups (305 grams) all purpose flour

For the Glaze

1 ¼ cups (150 grams) powdered sugar
2 to 3 tablespoons (30 to 45 ml) fresh orange juice

Instructions

For the Cookie Dough

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper. Set the lined sheet aside.
Put the dried cranberries into a small bowl. Pour water over them to cover completely. Let the cranberries soak for 5 to 10 minutes.
In the bowl of your stand mixer, attach the paddle fitting. Add the softened butter and granulated sugar to the bowl. Mix these together on medium speed for 2 minutes until creamy.
Add the orange zest, egg, vanilla extract, and baking soda to the mixture. Mix for 1 minute until everything is well combined. Remember to scrape down the sides of the bowl as needed during mixing.
Reduce the mixer speed to low. Gradually add the flour to the bowl. Mix only until the flour is just combined into the dough. Be careful not to overmix at this stage.
Drain the water from the soaked cranberries. Pat them dry with a paper towel. Gently fold the dried cranberries into the cookie dough. Stir until they are evenly distributed throughout the dough.

Shaping and Baking the Cookies

Use a medium cookie scoop, about 2 tablespoons in size, to portion the dough. Place scoops of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
Bake in the preheated oven for 8 to 10 minutes. The edges of the cookies should look lightly golden brown. Watch carefully to make sure they do not over bake.
Take the baking sheet out of the oven. Let the cookies cool on the sheet for 5 minutes before you move them.
After 5 minutes, carefully transfer the partially cooled cookies to a wire rack. Let them cool completely on the rack.

For the Glaze

While the cookies cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar and the fresh orange juice. Mix until smooth and drippy. If it is too thick, add a tiny bit more juice. If it is too thin, add a little more powdered sugar.
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 serving or storing.

Notes

Storage: For best results, store the cooled cookies in an airtight container. They will stay fresh for up to 3 days at room temperature.

Nutrition

Serving Size: 1
Calories: 212
Sugar: 24g
Fat: 8g
Carbohydrates: 35g
Fiber: 1.7g
Protein: 1.5g
Cholesterol: 28mg