Nothing says Christmas like a batch of chewy Christmas cranberry cookies. Soft, citrusy, and filled with tart cranberries, these cookies bring festive flavor to every bite. They’re quick, cozy, and perfect for sharing at holiday gatherings or gifting to friends.
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Why You’ll Love These Chewy Christmas Cranberry Cookies
These chewy Christmas cranberry cookies blend the sweetness of orange with the tang of dried cranberries for a perfect holiday balance. Each bite is soft in the center and slightly crisp around the edges. The orange icing adds a bright, sweet finish that tastes like Christmas morning. You’ll love how easily they come together and how fast they disappear.
Ingredients You’ll Need
To make these chewy Christmas cranberry cookies, you’ll need all-purpose flour, baking soda, and salt for structure. Softened butter gives them a rich, tender texture, while sugar and brown sugar add sweetness and chew. One egg helps hold everything together. Fresh orange juice and zest bring brightness and balance. Dried cranberries add that festive flavor everyone loves. For the icing, powdered sugar, orange juice, and zest make a smooth, citrusy drizzle that sets beautifully.
Step-by-Step: How to Make Chewy Christmas Cranberry Cookies
Step 1 – Prepare the Dough
Start by creaming the butter, sugar, and brown sugar together until light and fluffy. Add the egg, orange juice, and zest, mixing until smooth. In another bowl, combine flour, baking soda, and salt, then slowly add it to the wet mixture until a soft dough forms.
Step 2 – Add the Cranberries
Gently fold in the chopped dried cranberries. If you want a twist, toss in white chocolate chips or chopped nuts for extra flavor and texture. The cranberries make each cookie beautifully chewy and colorful.
Step 3 – Bake the Cookies
Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a lined baking sheet, spacing them apart. Bake for 8 to 10 minutes, just until the edges turn golden. Let them rest on the baking sheet for 2 minutes before moving to a rack to cool completely.
Step 4 – Make the Orange Icing
In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle the icing over cooled cookies and let it set before storing or serving. The citrus glaze adds a lovely sparkle and tang.
Pro Tips for Perfectly Chewy Cookies
Chill the dough for 30 minutes if it feels too soft, as this helps prevent spreading. Measure the flour carefully and avoid pressing it into the cup. Also, take the cookies out when the centers look slightly underdone; they’ll finish cooking as they cool.
Best Cranberries to Use
Dried cranberries work best because they have a chewy texture and a hint of sweetness. Fresh cranberries release too much moisture, which can make the dough soggy. If your dried cranberries are large, chop them for even distribution.
Substitution Options
You can switch orange zest for lemon if you prefer a tangier flavor. Margarine or coconut oil can replace butter easily. For a gluten-free option, use a 1:1 gluten-free flour blend without changing the recipe steps.
How to Prevent Cookie Spreading
Use butter that’s soft but not melted, and chill the dough if your kitchen is warm. Let the cookies rest on the baking sheet after baking so they set properly. These steps keep your cookies thick and chewy instead of flat.
Add-Ins to Customize Your Cookies
White chocolate chips melt beautifully with tart cranberries, adding creamy sweetness. Pecans or walnuts give a bit of crunch. These mix-ins turn a simple batch into something extra special for holiday gifting.
Storage and Make-Ahead Tips
Store your cookies in an airtight container at room temperature for up to five days or in the refrigerator for a week. You can also freeze baked cookies for up to three months with parchment between layers. Freeze pre-scooped dough for easy baking later, and make icing fresh each time for the best flavor.
Serving and Nutrition Overview
Each batch makes about three to four dozen cookies. The total calories for the batch range from 3500 to 4000, with 20 to 25 grams of protein, 150 to 170 grams of fat, and 500 to 550 grams of carbohydrates. They’re soft, flavorful, and perfect for any Christmas dessert table.
FAQ: Chewy Christmas Cranberry Cookies
What to do with cranberries at Christmas?
Cranberries are great for cookies, sauces, and cakes. They add festive color and tangy sweetness to both desserts and savory dishes.
Is cranberry a Christmas thing?
Yes, cranberries are a holiday favorite. Their color and tart flavor fit perfectly into Christmas treats and drinks.
What kind of cranberries do you use for cookies?
Always use dried cranberries. They hold their shape and keep the cookies chewy without adding excess moisture.
How to make cranberry sauce for Christmas BBC good?
Simmer fresh cranberries with sugar, orange zest, and juice until thickened. A pinch of cinnamon adds that warm, festive touch.
Related Recipes to Try
Candy Cane Cookies for a Festive Holiday
Fruitcake Bars Christmas Dessert Recipe
Cranberry Orange Chicken Recipe
Cranberry Meatballs Recipe
Cranberry Bars Recipe Holiday Treat
Cranberry Cream Cheese Crescent Bites
Conclusion
These chewy Christmas cranberry cookies are soft, citrusy, and filled with holiday joy. They’re simple to make and perfect for gifting or enjoying with a cup of cocoa. Bake a batch for your loved ones and fill your home with the cozy scent of Christmas. For more festive ideas, check out my Pinterest board and keep your holiday baking fun and delicious.
Print
Chewy Christmas Cranberry Cookies with Orange Icing
- Total Time: 25 minutes
- Yield: 36–48 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Christmas cranberry cookies with zesty orange icing — a festive, easy holiday cookie everyone loves. Perfect for gifting or cozy baking days.
Ingredients
2 ½ cups all-purpose flour
1 egg (large, room temperature)
2 tablespoons orange juice
½ teaspoon salt
½ cup packed brown sugar
1 teaspoon orange zest
2 cups dried cranberries (chopped if large)
½ teaspoon baking soda
1 cup unsalted butter (softened)
1 cup sugar
For the icing:
1½ cups powdered sugar
3 tablespoons orange juice
½ teaspoon orange zest
Instructions
1. Preheat oven to 350°F (175°C). Cream butter, sugar, and brown sugar until light and fluffy.
2. Mix in egg, orange juice, and orange zest until well combined.
3. In another bowl, whisk together flour, salt, and baking soda.
4. Gradually add dry mixture to wet mixture until a dough forms.
5. Fold in chopped dried cranberries evenly.
6. Drop spoonfuls of dough onto a lined baking sheet with spacing.
7. Bake 8–10 minutes until edges are lightly golden.
8. Let cookies rest on the sheet for 2 minutes, then transfer to a cooling rack.
9. Whisk together powdered sugar, orange juice, and zest for icing.
10. Drizzle icing over cooled cookies and let harden before storing.
Notes
Chill dough for 30 minutes if soft to prevent spreading.
Use dried cranberries for the best chewy texture.
Add white chocolate chips or nuts for variety.
Replace flour 1:1 with gluten-free flour for a gluten-free version.
Store cookies in an airtight container at room temperature up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 15mg
