Orange Cranberry Almond Cookies
A delightful blend of sweet and tart flavors, these cookies feature the crunch of almonds and the bright zest of fresh orange, making them perfect for any occasion.
Servings: 24 cookies
Calories: 180kcal
Ingredients
Cookie Dough Base
- 1 cup unsalted butter, room temperature Creamy and rich for the perfect cookie base.
- 3/4 cup granulated sugar Balances the tartness of cranberries.
- 1 large egg Adds moisture and binds the ingredients.
- 1 tsp vanilla extract For a warm, comforting aroma.
- 2 tbsp freshly grated orange zest Infuses bright citrus flavor.
- 2 1/4 cups all-purpose flour Provides structure.
- 1/2 tsp salt Enhances all the flavors.
Add-ins
- 3/4 cup dried cranberries, chopped Adds a sweet yet tart surprise.
- 3/4 cup sliced or chopped roasted almonds Provides crunch.
- 2 tbsp coarse sugar Optional, for sprinkling.
Glaze (optional)
- 1/2 cup powdered sugar Sweet finishing touch.
- 2 tsp orange juice For glaze.
Instructions
Preparation
- In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2 minutes.
- Mix in the egg, vanilla extract, and orange zest until fully blended.
- Gradually add flour and salt, mixing until just combined. Fold in chopped cranberries and almonds.
- Roll dough into a log about 2 inches wide, wrap in plastic wrap, and chill for at least 2 hours.
Baking
- Preheat oven to 350°F (175°C).
- Slice chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet.
- Bake for 12 to 14 minutes until edges are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Glazing (optional)
- If desired, drizzle cookies with glaze made from powdered sugar and orange juice. Let set before serving.
Notes
Chill the dough longer for enhanced flavors. Toast almonds for deeper flavor. You can swap orange for lemon or lime for a fresh twist. Store cookies in an airtight container at room temperature for up to a week.