Cranberry Orange Cookies

Christmas time is just around the corner, and these cranberry orange cookies are the perfect thing to ring in the season. Seriously they taste like Christmas as the orange and cranberry swirl through your mouth. These are super easy to make and really really tasty!

Christmas Cookies | White plate piled with cranberry orange cookies and whole cranberries on a wooden table with a sprig of fresh rosemary | rosevinecottagegirls.com

Cranberry Orange Cookies Recipe

 
Ingredients:
 
Related Article: Cranberry Orange Bread

Christmas Cookies Recipe | photo of a collage of pictures of cranberry orange cookies on a white plate | Text Cranberry Orange Cookies | Rosevinecottagegirls.com
Directions:
Blend frozen cranberries and 1/4 cup sugar in a blender, process until cranberries are broken down. Combine flour and the rest of the sugar in a large bowl. Using a pastry knife or two butter knives cut butter into the flour until it is a fine crumble. Stir in almond extract, orange zest and juice, and cranberry mix. Knead the dough with your hands until it forms a ball. Shape into a log about 2 inches in diameter and wrap with plastic wrap. Refrigerate for 2-72 hours. Cover cookie sheet with a silicone mat. Preheat oven to 325F. Remove cookie dough from the refrigerator, and cut slices off about 1/4th inch thick. Pour sugar into a plate and dip cookies in it on both sides. Place on the cookie sheet and bake for 12 minutes. Remove from oven and allow to cool.
 

Cranberry Orange Cookies

Cranberry Orange Cookies

Ingredients

  • 1/2 cup frozen cranberries
  • Zest of 2 mandarin oranges
  • 1 to 1/2 Tablespoons fresh mandarin orange juice 
  • 1 Teaspoon almond extract
  • 1 Cup grass-fed butter
  • 3/4 Cups raw sugar plus extra to dip cookies in
  • 2 1/2 cups organic all-purpose flour

Instructions

1/2 cup frozen cranberriesZest of 2 mandarin oranges1 to 1/2 Tablespoons fresh mandarin orange jui

Blend frozen cranberries and 1/4 cup sugar in a blender, process until cranberries are broken down. Combine flour and the rest of the sugar in a large bowl. Using a pastry knife or two butter knives cut butter into the flour until it is a fine crumble. Stir in almond extract, orange zest and juice, and cranberry mix. Knead the dough with your hands until it forms a ball. Shape into a log about 2 inches in diameter and wrap with plastic wrap. Refrigerate for 2-72 hours. Cover cookie sheet with a silicone mat. Preheat oven to 325F. Remove cookie dough from the refrigerator, and cut slices off about 1/4th inch thick. Pour sugar into a plate and dip cookies in it on both sides. Place on the cookie sheet and bake for 12 minutes. Remove from oven and allow to cool.

 
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