What- you don’t have a constant supply of frozen cranberries in your freezer or fridge?
Morale of this recipe: you should.
I love cranberries all year round, but there is something very reminiscent of this time of year when the seasons begin to change. The summer produce of corn and berries start to be replaced with hearty vegetables like squash and pumpkins and winter fruit like plums and apples. And of course cranberries, one of the season’s best offerings.
These cookies are a nice, autumn variation. They are sweet and tart. I have made these with both cranberries and craisins. Both types are good, but the one with the craisins is sweeter like a typical cookies and the one with cranberries…well tastes more like cranberries. Also I think some white chocolate chips would make these cookies extremely decadent. Or add some nuts. No wrong choices here.
1 cup butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
2 teaspoons orange zest
2 1/2 teaspoons fresh orange juice
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries/dried cranberries
Preheat oven to 375°F.
In a large bowl, ream butter, sugar, and brown sugar together. Add egg and combine until incorporated. Mix in orange zest and orange juice. Add flour, baking soda, and salt. Stir until just incorporated. Fold in cranberries. Drop by the tablespoonfuls onto a baking sheet lined with parchment paper.
Bake 13-16 minutes until edges begin to brown. Cool for 3 minutes on cookie sheet then transfer to wire rack to finish cooling.
Makes 48 cookies. Visit the recipe source if you’re interested in adding a glaze.
cinnamon freud 