Cranberry Orange Cookies
Crisp on the outside, tender inside, these cookies combine fresh cranberries with bright orange zest. Sprinkled with demerara sugar, they offer a sweet, crunchy finish and a subtle citrus tang. Perfect for gifting, snacking, or holiday celebrations.
Equipment
- Stand mixer with paddle attachment – 1
- Mixing bowls (2)
- Food processor or sharp knife – 1
- Measuring cups and spoons (1 set)
- Parchment paper (2 sheets)
- Baking sheets (2)
- Wire cooling rack – 1
- Sharp Knife (1)
Ingredients
- 4 oz granulated sugar
- 8 oz unsalted butter room temperature
- 2 tsp orange zest
- 1 tsp kosher salt
- 1 large egg separated
- 12 oz unbleached all-purpose flour plus extra for dusting
- 2 oz fresh cranberries roughly chopped
- 1 large egg white
- 1/3 cup demerara sugar
Instructions
- Prepare the Cranberries: Start by chopping your cranberries. You can use a food processor for a quick chop or a sharp knife if you prefer doing it by hand. Aim for roughly chopped pieces about the size of small peas. This ensures the cranberries release flavor without breaking down completely, giving bursts of tartness in each cookie. Set the chopped cranberries aside while you move to the next step.
- Separate the Egg: Carefully separate the egg yolk from the egg white. Place the yolk in a small bowl for the dough and transfer the egg white to another bowl. Cover the egg white and refrigerate until it’s needed for brushing the cookies. Keeping the white cold helps it maintain its consistency for an even sugar coating later.
- Combine Sugar and Orange Zest: Place the granulated sugar in the bowl of a stand mixer. Zest the orange directly over the sugar to capture the aromatic oils. Use your fingers to rub the zest into the sugar, releasing the citrus fragrance and infusing the sugar with flavor. This small step makes a big difference in the aroma and depth of your cookies.
- Cream Butter and Sugar: Add the room-temperature butter and kosher salt to the sugar-zest mixture. Using the paddle attachment, beat on medium speed for about 2 minutes. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly combined. The mixture should become light, fluffy, and creamy—a soft, airy base for the cookie dough.
- Incorporate Egg Yolk: Add the reserved egg yolk to the creamed mixture. Beat on medium speed until the yolk is fully incorporated. The dough should appear smooth and slightly glossy. This step binds the sugar and butter together while adding richness to the cookies.
- Mix in Flour: Gradually add the all-purpose flour to the mixture, mixing on medium-low speed. Stir just until the dough starts forming clumps. Avoid overmixing to ensure tender cookies. The dough will initially be crumbly and slightly uneven, which is normal.
- Fold in Cranberries: Add the chopped cranberries to the dough. Mix on low speed just until evenly distributed. The dough will have visible streaks of red from the cranberries, creating a beautiful marbled effect. Avoid excessive mixing to prevent crushing the berries, which could make the dough too wet.
- Shape the Dough into Disks: Turn the dough out onto a lightly floured surface. Gently press the clumps together into a rough round disk. Divide the dough into two equal portions, approximately 370 grams each. This ensures even baking and consistent cookie sizes.
- Form Dough Logs: Shape each portion into a 7-inch long cylinder, about 1.5 inches in diameter. Roll and gently press with your hands from the center outward to maintain an even thickness. The log should feel smooth and firm. Add a light dusting of flour to the surface if the dough sticks to your hands.
- Wrap and Chill Logs: Wrap each log in parchment paper lengthwise, twisting the ends like a candy wrapper to secure the dough. Roll the log gently on the counter to smooth it further. Refrigerate for at least 1 hour, or up to 2 days, to firm up the dough. Chilling ensures the cookies retain their shape during baking.
- Preheat Oven and Prepare Logs: About 5 minutes before baking, preheat your oven to 325°F (163°C). Remove one dough log from the refrigerator and let it sit at room temperature briefly. Brush the entire surface with the reserved egg white to help the sugar adhere. Sprinkle demerara sugar evenly over the log and press lightly with your fingers while rotating, creating a crunchy, sparkling coating.
- Slice Dough Logs: Using a sharp knife, slice the log into ½-inch rounds. Wipe the knife between cuts if needed to ensure clean edges. Place the slices 2 inches apart on a baking sheet lined with parchment paper. This spacing allows the cookies to spread slightly without sticking together.
- Bake the Cookies: Bake in the preheated oven for 15–17 minutes, until the bottoms are lightly golden and the tops are firm but not browned.If the cookies begin browning on top too quickly, reduce the baking time by 1–2 minutes. Rotate the baking sheet halfway through to ensure even baking.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them carefully to a wire rack to cool completely. This prevents soggy bottoms and lets the cookies firm up perfectly.
- Store and Serve: Store the cookies in an airtight container for up to 2 weeks.The flavor improves after a day, allowing the cranberries to fully blend with the buttery dough. These cookies are perfect for snacking, gifting, or enjoying with a cup of tea or coffee.
Notes
- Weigh Ingredients Precisely: This cookie follows a 3-2-1 ratio between flour, sugar, and butter. Using a kitchen scale ensures the perfect texture and consistency.
- Fresh or Frozen Cranberries: Fresh cranberries give a bright, juicy flavor, but frozen cranberries work well too. Chop them while still frozen for easier handling.
- Chilling the Dough: Refrigerating the dough for at least one hour is essential to maintain the shape and prevent spreading. Longer chilling (up to 2 days) deepens the flavors.
- Egg White Coating: Brushing with egg white before sprinkling demerara sugar creates a delicate, crackling sugary crust that contrasts beautifully with the tender interior.
- Flour for Handling: Lightly flour your surface when shaping the logs to prevent sticking without drying out the dough.