My soft and chewy orange cranberry cookies are infused with real orange zest and juice (no extracts or flavors!). They're punctuated with pops of fresh cranberries and are so festive. No chilling required!
Add egg yolks and orange juice and mix until well combined.
2 large egg yolk, 3 Tablespoons orange juice
In a separate, medium sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
3 cups all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
Gradually add dry mixture to wet, stirring until completely combined. Gently fold in cranberries, folding dough with a spatula until evenly distributed.
2 cups fresh cranberries
Make the sugar topping by combining sugar and orange zest in a small dish and using your fingers to rub the sugar and zest together until all the sugar has been infused with orange.
½ cup granulated sugar, 2 teaspoons orange zest
Scoop dough by level 1 ½ Tablespoon-sized scoop and roll gently between your palms to make a smooth ball. Roll cookie dough through orange-sugar topping, thoroughly coating all sides. Place on baking sheet, spacing cookies at least 2” apart.
Bake in center rack of 350F (175C) oven for 11-13 minutes, until edges of cookies begin to turn light golden.
Remove from oven and allow to cool for 5-10 minutes on baking sheet before removing to cooling rack to cool completely.
Notes
Storing
Store in an airtight container at room temperature for up to 4 days.