Ingredients
Cookie Dough
- 1 cup unsalted butter, softened (226g)
- 1 ⅓ cups granulated sugar (267g)
- 1 Tablespoon orange zest
- 2 large egg yolks
- 3 Tablespoons orange juice
- 3 cups all-purpose flour (375g)
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups fresh cranberries (190g)
Orange Sugar Topping
- ½ cup granulated sugar (100g)
- 2 teaspoons orange zest
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures cookies bake evenly and don’t stick.
- Mix Butter, Sugar, and Zest: In a large bowl, beat the softened butter, granulated sugar, and 1 tablespoon of orange zest together until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Egg Yolks and Orange Juice: Stir in the 2 egg yolks and 3 tablespoons of orange juice until well combined, incorporating moisture and citrus flavor into the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 3 cups all-purpose flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until fully combined. Then gently fold in the fresh cranberries using a spatula to avoid breaking them.
- Prepare Orange Sugar Topping: Combine ½ cup granulated sugar with 2 teaspoons orange zest in a small dish. Rub the zest into the sugar with your fingers until the sugar is infused with fragrant orange oils.
- Shape Cookies and Coat: Using a 1 ½ tablespoon scoop, portion dough and roll between palms into smooth balls. Roll each ball thoroughly in the orange sugar topping, coating all sides, then place on prepared baking sheets spaced at least 2 inches apart.
- Bake Cookies: Place the baking sheets on the center rack of the preheated oven and bake for 11-13 minutes, or until the cookie edges turn a light golden color.
- Cool Cookies: Remove cookies from oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely, allowing the cookies to firm up.
Notes
- Fresh cranberries are preferred for their tart flavor and texture; frozen cranberries can be used but may affect the dough moisture.
- If orange zest is not available, use finely grated orange peel and increase orange juice slightly for added moisture.
- For larger cookies, increase scoop size and adjust baking time accordingly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Ensure butter is softened, not melted, for best texture in the dough.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
