
Buttery, bright, and festive cranberry orange cookies with a citrus glaze — perfect for holiday cookie exchanges and gifting.

This recipe arrived in my kitchen the year I decided to fill every cookie tin with flavors that screamed holiday: bright citrus, tart cranberries and the kind of buttery bite that keeps people coming back for one more. I first made these during a December baking marathon when I wanted something that felt celebratory but was still simple enough to mass-produce for neighbors. The combination of orange zest and dried cranberries gives each bite a lively pop; the texture is tender with a slight chew from the fruit and a crisp edge around the perimeter.
What makes these cookies special is how adaptable they are. They travel well, freeze beautifully, and the light orange icing gives them a glossy, festive finish without being overly sweet. I remember my niece declaring them her favorite cookie the first year I brought them to our family gathering; she loved the little flecks of orange and the jewel-like cranberries. Whether you’re packing tins for a cookie exchange or simply craving a bright cookie with holiday cheer, these are reliable, delicious, and endlessly tweakable.
I’ve baked these for cookie exchanges, office gifts, and quiet afternoons with tea. Every time I bring out the cookie tin it vanishes quickly; friends always notice the fresh orange note. The recipe scaled easily when I needed three dozen for a neighborhood swap, and I’ve learned small adjustments — like finely zesting the orange and chopping the cranberries — really elevate the texture and distribution of flavor.
My favorite aspect is how the orange aroma fills the kitchen while these bake — it instantly feels like the holidays. Family members always comment on the bright flavor; one year a neighbor requested the recipe because the cookies reminded her of a childhood bakery. Baking them has become part of a seasonal ritual: zesting oranges, chopping cranberries, and sipping a cup of tea while waiting for the timer to ding.
Store completely cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they keep well for 3 to 4 days; for longer storage, freeze baked cookies in a single layer until firm, then stack with parchment between layers and transfer to a freezer bag for up to 3 months. If you freeze before glazing, add the orange icing after thawing — glazing frozen cookies traps condensation and can make the icing run.
For dairy-free needs, substitute a vegan butter alternative measured 1:1 and use a flax or chia "egg" (1 tbsp ground seed + 3 tbsp water) to bind; expect a slightly different crumb. To reduce sweetness, remove 1/4 cup granulated sugar and add 1 to 2 tablespoons of extra orange juice or a teaspoon of vanilla to balance. For whole-wheat options, swap up to half the flour for white whole wheat for extra nuttiness but keep an eye on moisture — you may need a tablespoon more orange juice.
These cookies pair beautifully with spiced tea, black coffee, or mulled wine. Arrange on a festive platter with sprigs of rosemary or orange slices for a seasonal presentation. For gift tins, layer with tissue or parchment and add a ribbon; consider pairing a dozen cookies with a small jar of extra glaze as a charming homemade gift.
The pairing of cranberry and orange is a classic North American holiday flavor, rooted in the seasonal availability of both ingredients. Cranberries were used by Indigenous peoples and early settlers for both food and preservation; citrus became a symbol of abundance during winter months in Europe and America. This cookie combines those traditions into an accessible holiday treat that evokes both New England cranberry sauce and European citrus sweets.
In summer, swap dried cranberries for dried cherries and add a touch of lemon instead of orange for a brighter profile. For winter warmth, stir in 1/2 teaspoon ground cinnamon or a pinch of cardamom to the dough. Around Thanksgiving, add 1/2 cup chopped toasted pecans or walnuts for crunch and a more rustic texture.
Make the dough a day ahead: shape into tablespoon-sized scoops on a tray, freeze until firm, then transfer to a bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time. This strategy saves time on busy baking days and maintains consistent cookie size. Prepare the glaze while cookies cool to streamline finishing and avoid over-handling the cookie surface.
These cookies bring color, aroma and a comforting familiarity to holiday baking. They’re easy to scale, forgiving to make, and always a crowd-pleaser — give them a try, and feel free to make them your own with nuts, spices or alternative glazes.
Cream butter and sugars until pale and slightly fluffy to create a tender interior and light texture.
Chop large dried cranberries so they distribute evenly and toss them in a teaspoon of flour if sticky.
Chill scooped dough briefly to reduce spread if you prefer thicker cookies.
Sift powdered sugar for a lump-free glaze and adjust with more sugar to thicken or a drop more juice to thin.
This nourishing best christmas cranberry orange cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Freeze un-iced baked cookies in a single layer until firm, then stack with parchment and store in a sealed bag for up to 3 months. Add icing after thawing.
Use fresh orange juice for best brightness and finely zest to avoid white pith which adds bitterness.
This Best Christmas Cranberry Orange Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set a wire rack for cooling.
In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until pale and light, about 3 to 4 minutes with a mixer.
Beat in 1 large room-temperature egg, 2 tablespoons fresh orange juice, and 1 teaspoon orange zest until fully incorporated.
Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Gradually add to the wet ingredients and mix on low until just combined.
Fold in 2 cups chopped dried cranberries by hand, ensuring even distribution, and avoid overmixing which can toughen the dough.
Drop tablespoon-sized portions onto prepared sheets about 2 inches apart. Bake 8 to 10 minutes until edges are lightly golden; rotate pans halfway for even browning.
Allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before icing.
Mix 1 1/2 cups sifted powdered sugar with 3 tablespoons fresh orange juice and 1/2 teaspoon orange zest until smooth. Drizzle over cooled cookies and let set.
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