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Home » Cookies » Cranberry Orange Cookies

Published: Nov 27, 2020 · Modified: Oct 28, 2023 by Kathy · This post may contain affiliate links

Cranberry Orange Cookies

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A plate of cranberry orange cookies on a white plate.

Cranberry Orange Cookies are tasty sugar cookies that are perfect for the holidays.

Made with fresh cranberries and orange zest in the cookie dough and in the filling, these cookies are bursting with flavor.

Cranberry orange cookies piled on a plate.
Table of Contents
Fresh cranberry orange cookies
Key ingredients
Instructions
Make ahead before baking
My tips for baking these cookies
More delicious cookie recipes
Cranberry Orange Cookies

Fresh cranberry orange cookies

I started baking these cookies several years ago and they make it on my baking list every holiday season. There are so many things to love about these cookies!

  • First, they look great and often get oohs and aahs!
  • There is orange peel added in the dough and in the filling. Talk about flavor!
  • You can make the dough and freeze it and then bake it when you need fresh cookies!
  • Finally, these may look complicated, but they are fairly easy to make!

These cranberry orange cookies are a delicious little cookie that I make every year during the holidays!

Cranberry orange cookies on a white plate.

Are you ready for holiday baking? For me, the time between Thanksgiving and Christmas is baking season.  I love to bake and I love to bake holiday cookies!!! 

Key ingredients

  • Cranberries - For these cookies, I use fresh cranberries. You could also use frozen cranberries.
  • Orange - You'll need at least two medium sized oranges for the zest. There is zest in the dough and in the filling
  • All purpose flour - Just regular flour, nothing fancy
  • Granulated sugar - Added to the dough and the cranberry filling

Instructions

  • Make dough by first combining butter and sugar.
  • Mix in vanilla, eggs and orange peel
  • Add flour, salt and baking powder and combine
  • Divide dough in two and shape each half into a flat round.
  • Cover each half with plastic wrap and refrigerate for at least one hour
Cookie dough formed into two disks and wrapped in plastic wrap.
  • Just before you are ready to roll out the cookie dough, place cranberries, sugar and remaining orange peel in food processor. Process until finely chopped
Cranberries, sugar and orange peel in a food processor bowl.
Finely chopped cranberries in a food processor.
  • Roll out one disk at a time into a rectangle
  • Spoon half the cranberry mixture on the rolled cookie dough
  • Roll dough up forming a log - roll beginning with long edge so the log is longer rather than wide
Rolled out cookie dough topped with chopped cranberries.
  • Wrap each log with plastic wrap and place on a baking sheet
  • Refrigerate for at least two hours
  • When ready to bake, preheat oven to 375 degrees
  • Remove logs from the refrigerator and unwrap
  • Slice each log into ¼" - ½" slices
  • Place on a baking sheet and bake for 10-12 minutes
Slice swirled cookies on a white surface.
Rolled cookie dough filled with cranberries on a baking sheet.

Make ahead before baking

You can completely prepare these cookies ahead of time and bake just when you're ready for freshly baked cookies

Store in refrigerator

Store rolled and wrapped cookie dough logs in the refrigerator for up to three days before baking. Make certain dough is on a flat surface while being refrigerated.

Store in freezer

Once the cookie dough is filled and rolled, it can be stored in the freezer. Double wrap logs with plastic wrap. Place on a baking sheet or a flat surface and place in freezer for up to four weeks.

To bake, pull dough from freezer 12 hours ahead of time. Place dough in refrigerator to thaw. Dough needs to thaw but still be well chilled before cutting. Slice and bake according to directions.

Cookie dough logs wrapped in plastic wrap.

My tips for baking these cookies

  • Plan ahead - these cookies need to be fully chilled twice. The dough will be too sticky without proper chilling
  • Prepare the cranberry filling just before using. If you make too early, the cranberry mixture will become too juicy. If this happens, try to strain off the excess liquid prior to adding to dough.
  • No need to pinch the seam of the logs. Just roll into plastic wrap and chill. The dough will hold its shape once fully chilled.
  • Bake in a preheated oven
  • Store baked and cooled cookies in an airtight container for up to five days.
  • Cookies can be frozen once baked and cooled.

More delicious cookie recipes

  • Bow Tie Cookies
  • Shortbread Christmas Cookies
  • Coconut Macaroons
  • Cranberry Oatmeal Cookies
  • Toffee Chip Cookies
  • Thumbprint Cookies
  • Chocolate Cherry Cookies
  • Pecan Snowball Cookies
Orange cranberry cookies on a plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my holiday recipes!

  • Slices of Cranberry Walnut Bread with swirls of cranberries.
    Cranberry Walnut Bread
  • Orange glazed ham on a wooden board.
    Orange Glazed Ham
  • A broccoli casserole topped with toasted breadcrumbs.
    Broccoli Gratin
  • Sliced whole chicken arranged on a plate with lemon and herbs.
    Lemon Roasted Chicken
Cranberry pinwheel cookies piled on a plate.

Cranberry Orange Cookies

Kathy
Sugar cookies filled with fresh cranberries and orange peel
4.90 from 127 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 2 hours hrs 30 minutes mins
Cook Time 12 minutes mins
Total Time 2 hours hrs 42 minutes mins
Course Dessert
Cuisine American
Servings 50 cookies
Calories 88 kcal

Equipment

  • Stand Mixer
  • Zester
  • Measuring Cups
  • Measuring Spoons
  • Food Processor
  • Cookie Sheet
  • Cooling Rack
Prevent your screen from going dark

Ingredients
  

  • 1 cup butter (at room temperature)
  • 1 ½ cup sugar
  • ½ teaspoon vanilla
  • 2 whole eggs
  • 1 tablespoon orange peel (fresh, zested)
  • 3 cups flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Filling

  • 1 cup cranberries (fresh)
  • ¼ cup sugar
  • 1 Tablespoon orange peel (fresh, zested)

Instructions
 

For the Dough

  • In a mixing bowl add butter and sugar and mix until fluffy.
    1 cup butter, 1 ½ cup sugar
  • Mix in vanilla, eggs, and orange peel.
    ½ teaspoon vanilla, 2 whole eggs, 1 tablespoon orange peel
  • Add flour, salt and baking powder. Mix.
    3 cups flour, ¼ teaspoon salt, ½ teaspoon baking powder
  • When dough is well mixed, remove from bowl and form into two rounds. 
  • Wrap each round in plastic wrap and refrigerate for one hour. 

For the Filling

  • In a food processor add cranberries, sugar and orange peel. Process until finely chopped. 
    1 cup cranberries, ¼ cup sugar, 1 Tablespoon orange peel

Rolling the Dough

  • Working with one disc of dough at a time, roll out dough on a lightly floured surface into a 10 x 14" rectangle. 
  • Add half the filling mixture on top of the dough leaving a ½" border.
  • Carefully roll dough into a log.
  • Place log on a piece of plastic wrap wrap tightly. Place log on a baking sheet. 
  • Repeat with remaining dough and filling. 
  • Refrigerate for 2 hours.

Slicing and Baking

  • Remove logs from refrigerator and remove plastic wrap. 
  • Slice dough about ½ inch slices and place 2 inches apart on an ungreased baking sheet or on a parchment lined baking sheet.
  • Bake in a 375 degree preheated oven for 10-12 minutes. 
  • Remove from baking sheet and cool on a baking rack. 

Notes

  • This recipe yields between 40-50 cookies depending on the size of your logs. 
  • Plan ahead - these cookies need to be fully chilled twice. The dough will be too sticky without proper chilling.
  • Be careful when measuring your flour. Use the fluff and scoop method so the flour isn't compacted which can make your dough too dry. 
  • When rolling out the dough, press the edges back together if they form any small cracks.
  • Prepare the cranberry filling just before using it. If you make it too early, the cranberry mixture will become too juicy. If this happens, try to strain off the excess liquid prior to adding to the dough.
  • No need to pinch the seam of the logs. Just roll it into plastic wrap and chill. The dough will hold its shape once fully chilled.
  • When you slice the cookies, give each cookie a slight reshaping around the edges so the cookies are round and not flat on one side. 
  • Bake in a fully preheated oven.
  • Store baked and cooled cookies in an airtight container for up to five days.
  • Cookies can be frozen once baked and cooled.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cookieCalories: 88kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 44mgPotassium: 15mgFiber: 1gSugar: 7gVitamin A: 115IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword cranberry cookies, cranberry orange cookies, Holiday cookies, pinwheel cookies
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This post was originally published in December 2016.

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Reader Interactions

Comments

  1. Karla says

    December 03, 2023 at 10:26 am

    Hi Kathy ! Thank you for your recipe ! Can I use dried cranberries? 🙂

    Reply
    • Kathy says

      December 03, 2023 at 11:18 am

      Hi Karla,
      I have only made these cookies with fresh cranberries. However, I think dried should work too. Let me know how they turn out!
      Kathy

      Reply
  2. Lessa says

    November 27, 2023 at 6:21 am

    5 stars
    Delicious! Followed the recipe for the dough and used leftover homemade cranberry sauce and they turned out wonderful! I cut about 1/2 inch cookies which yielded about 35-40 cookies. Thank you for sharing 😋

    Reply
    • Kathy says

      November 27, 2023 at 7:01 am

      Hi Lessa,
      Thanks so much! Leftover cranberry sauce sounds like a great substitute for the filling! Thanks for sharing your idea! 🙂
      Kathy

      Reply
  3. Annette says

    November 26, 2023 at 1:23 pm

    Hi Kathy,

    Can I keep the assembled cookie dough WiTH the filling in the refrigerator overnight or only 2 hours?

    Do you think it will become watery after the filling has been spread on the refrigerated dough?

    Reply
    • Kathy says

      November 26, 2023 at 1:58 pm

      Overnight is fine! Enjoy 🙂

      Reply
  4. Jane says

    November 17, 2023 at 2:13 pm

    5 stars
    I make these every year and I just made them again today! These cookies are amazing and taste delicious! Everyone raves over them when I bring them to our cookie exchange.

    Reply
  5. Bre says

    November 14, 2023 at 8:07 am

    How many cookies does this usually yield?

    Reply
    • Kathy says

      November 14, 2023 at 12:43 pm

      This recipe makes about 50 cookies.

      Reply
  6. Theresa says

    October 26, 2023 at 5:59 pm

    3 stars
    I agree, dough crumbles but I rolled onto parchment and ended up nice. BUT this only yields about 1 dozen cookies!!!! I guess yours were bite size, LOL

    Reply
    • Kathy says

      November 17, 2023 at 2:04 pm

      Hi Theresa,
      If your dough is too dry and crumbly, you may have added too much flour. Be careful when measuring and use the fluff and scoop method. I'm not certain how you could have ended up with just 13 cookies. Mine average in about 2 inches in diameter and many 2 1/2 inches. The yield can often vary depending how big you rolled both of your logs of dough, but not by that great of an amount. If you ended up with only 12 cookies, I'm wondering if you used my recipe or adapted your own.
      Kathy

      Reply
  7. Mario says

    December 29, 2022 at 2:31 pm

    This was a disaster lol. Unfortunately the recipe does not yield a workable dough. Turned into a brick after an hour in the fridge, then rolling it out it broke into pieces....very bad texture, definitely too much flour or not enough liquid to make this a workable dough!

    Reply
    • Kathy says

      December 29, 2022 at 4:11 pm

      Hi Mario,
      I'm sorry these didn't work out for you. This recipe has been tested multiple times with favorable results by many people. It does sound like too much flour was added to your dough. Be careful when measuring your flour or you can pack your measuring cups with additional flour. Be certain to fluff the flour first and then use a large spoon to scoop it lightly into your cup.Then use the back of a butter knife to level off the flour.
      I hope you give these a try again. They really are a delicious cookie!
      Kathy 🙂

      Reply
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A plate of cranberry orange cookies on a white plate.
The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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