Description
Buttery, citrus-infused cookies bursting with tart cranberries and fresh orange zest, topped with a homemade orange sugar crust for bright, textural contrast.
Ingredients
Unsalted Butter, room temperature 1 cup (227 g)
Granulated Sugar 1 1/3 cups (267 g) (100g reserved for topping)
Orange Zest, freshly grated 1 Tbsp + 2 tsp (organic preferred)
Large Egg Yolks 2
Orange Juice, freshly squeezed 3 Tbsp
All Purpose Flour 3 cups (375 g) (or spelt flour)
Cornstarch 1 Tbsp
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Table Salt, non-iodized 3/4 tsp
Fresh Cranberries 2 cups (190 g)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
Beat butter, sugar, and orange zest until light and fluffy (3-4 minutes). Add egg yolk and orange juice; mix until smooth
Whisk flour, cornstarch, baking powder, baking soda, and salt. Gradually mix into wet ingredients
Gently fold fresh cranberries into dough using a spatula until evenly distributed
Scoop dough (1 1/2 tablespoons each) onto prepared sheets, spacing 2 inches apart
In a small bowl, rub reserved 100g sugar with remaining orange zest to make orange sugar. Sprinkle lightly over cookies
Bake 12 minutes, rotating halfway, until edges are golden and centers slightly cracked
Cool 5 minutes before transferring to a wire rack
Notes
Use room temperature butter for smooth creaming
Organic oranges provide brightest flavor
Spelt flour adds nutty depth
Precise measurements are critical for texture
Avoid over-baking to maintain tender centers
- Prep Time: 20
- Cook Time: 12
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg