There’s nothing like pulling a tray of warm Chewy Christmas Cranberry Orange Cookies out of the oven to fill your kitchen with that bright, tangy aroma of citrus mingling with sweet berries. Across three rounds of testing, I discovered that chilling the dough for at least 30 minutes keeps the centers tender while the edges turn golden and slightly crisp. Every batch rewarded me with glossy, crackling tops and a burst of festive color. Let’s dive into the recipe I’ve refined from Molly’s Home Guide.
Why You’ll Love Chewy Christmas Cranberry Orange Cookies
- Soft, chewy centers with gently crisp, golden edges.
- Bright citrus notes from fresh orange zest cut through sweet cranberries.
- Easy make-ahead dough that actually keeps its shape.
- Dried cranberries bring a classic holiday twist rooted in seasonal traditions.
A Little Background
On my first test, the dough spread too thin—no good. By the third try, I learned that a brief chill and just the right sugar ratio give these Chewy Christmas Cranberry Orange Cookies that sought-after chewy bite. This flavor combination dates back to Victorian holiday cakes, where dried fruits and citrus were prized gifts.
Key Ingredients for Chewy Christmas Cranberry Orange Cookies
- Unsalted butter (½ cup): brings richness; allow to soften fully for smoother creaming.
- Granulated + brown sugar (¾ cup & ½ cup): granulated for structure, brown for moisture and depth.
- Fresh orange zest (2 tbsp): oils provide vibrant aroma—avoid pre-grated for best punch.
- Dried cranberries (1 cup): tart chewiness; soak in warm water for plumper berries.
- White chocolate chips (1 cup): sweet contrast; choose high-quality 30% cocoa butter content.
How to Make Chewy Christmas Cranberry Orange Cookies
- Preheat oven to 350°F. In a bowl, whisk 2¼ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt until airy.
- Cream ½ cup softened butter, ¼ cup vegetable oil, ¾ cup granulated sugar, and ½ cup brown sugar for about 3 minutes until pale and fluffy.
- Beat in 1 large egg, 1 tsp vanilla, 2 tbsp orange zest, and 2 tbsp orange juice until glossy and just combined, then fold in cranberries and white chocolate chips.
- Scoop 1½ tbsp dough onto lined sheets, chill 30 minutes, then bake 8–10 minutes until edges are light golden and centers still soft.
Pro Tips & Troubleshooting
- Testing note: I found that creaming butter and oil separately, then combining, gave a silkier dough.
- If cookies spread too much, add 1–2 tbsp extra flour or chill dough longer.
- Swap white chocolate for dark chocolate chunks and a pinch of sea salt for a richer holiday treat.
- Doubling the recipe? Bake on two sheets, rotating halfway, to maintain even heat.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days—they’ll stay chewy and fresh. For longer storage, freeze baked cookies up to 1 month; thaw at room temperature. You can also portion dough balls on a tray, freeze, then bake directly from frozen, adding 1–2 minutes to the bake time. Always ensure cookies reach an internal 165°F if reheating for safety.
Serving Suggestions
Pair these cookies with spiced eggnog or a hot cup of chai tea for contrast. Arrange them on a festive platter lined with holly leaves, or stack between wax paper as sweet, portable hostess gifts.
Frequently Asked Questions
- How do I keep cranberry cookies chewy? Use a mix of granulated and brown sugar, include a bit of oil, and don’t overbake—aim for 8 minutes.
- Can I use fresh cranberries instead of dried? Fresh berries add moisture; toss them in a little flour and reduce orange juice by 1 tbsp.
- Is chilling dough necessary? Yes, chilling firms up fats, controls spread, and enhances flavor meld.
- How do I prevent cookies from sticking? Line sheets with parchment or silicone mats, and let cookies cool briefly before transferring.
- Can I freeze the dough for later? Absolutely—shape dough, freeze on a tray, then bake from frozen, adding 1–2 minutes.
- What’s the best way to reheat leftover cookies? Warm in a 300°F oven for 3–4 minutes to refresh chewiness without drying out.
Final Thoughts
After countless batches, these Chewy Christmas Cranberry Orange Cookies remain my go-to holiday treat—tangy, tender, and full of seasonal cheer. My favorite way to enjoy them is alongside a mug of steaming mulled cider, letting that gentle crackle under my teeth. I can’t wait to hear how yours turn out—share your photos and tweaks in the comments!
More Recipes You’ll Love
- Christmas Gooey Butter Cookies – buttery-soft texture with festive sweetness
- Raspberry Swirl Cookies – tangy berry swirl echoes cranberry zing
- Holiday Cut-Out Sugar Cookies – perfect canvas for festive decorations alongside citrus notes
- Gingerbread Cookies – warming spices complement the bright orange flavor
Chewy Christmas Cranberry Orange Cookies
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients & Mix-Ins
- 0.5 cup unsalted butter softened
- 0.25 cup vegetable oil
- 0.75 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons orange juice
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
Make Dough
- In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
- In a separate large bowl, cream the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, orange zest, and orange juice until glossy.
- Fold in dried cranberries and white chocolate chips until just distributed.
Chill & Bake
- Scoop dough (about 1½ tablespoons each) onto a parchment-lined baking sheet.
- Chill the dough for 30 minutes in the refrigerator to prevent excessive spreading.
- Preheat oven to 350°F (175°C).
- Bake cookies for 9 minutes, or until edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.