Orange Cranberry Almond Cookies
These cookies perfectly balance sweet and tart flavors with the citrusy aroma of orange zest, nutty almonds, and chewy cranberries, making them a delightful treat for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature Ensure it's at room temperature for easier mixing.
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp freshly grated orange zest Use a microplane zester for best results.
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup dried cranberries, chopped Dried cranberries are preferred for texture.
- 3/4 cup sliced or chopped roasted almonds
Optional Toppings
- 2 tbsp coarse sugar For sprinkling on top before baking.
- 1/2 cup powdered sugar For making the orange glaze.
- 2 tsp orange juice For making the orange glaze.
Instructions
Prepare the Dough
- In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture becomes light and fluffy, about 2 minutes.
Combine Ingredients
- Mix in the egg, vanilla extract, and freshly grated orange zest until fully combined.
Create the Dough
- Gradually add in the all-purpose flour and salt, mixing just until the dough forms. Be careful not to overmix. Gently fold in the chopped cranberries and almonds.
Chill the Dough
- Roll the dough into a log shape, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours.
Preheat the Oven
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the Cookies
- Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds.
- Place the slices on the prepared baking sheet, ensuring space between each cookie. Sprinkle tops with coarse sugar if desired.
Bake the Cookies
- Bake for 12-14 minutes or until the edges turn lightly golden. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Add the Glaze (Optional)
- Mix powdered sugar and orange juice to create a glaze and drizzle over the cooled cookies.
Notes
To maintain freshness, store in an airtight container at room temperature for up to one week. Freeze uncooked dough for up to 3 months.