Best Cranberry Orange Drop Cookies Recipes

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CRANBERRY ORANGE COOKIES



Cranberry Orange Cookies image

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Provided by MORDAVIA

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 34m

Yield 48

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts
½ teaspoon grated orange zest
3 tablespoons orange juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g

FROSTED CRANBERRY DROP COOKIES



Frosted Cranberry Drop Cookies image

Make and share this Frosted Cranberry Drop Cookies recipe from Food.com.

Provided by WiGal

Categories     Drop Cookies

Time 2h5m

Yield 50 serving(s)

Number Of Ingredients 16

1/2 cup butter
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
1 egg
3 tablespoons orange juice
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups raw cranberries, quartered
1 cup walnuts
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 -4 tablespoons hot water

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, cream butter and sugars.
  • Add milk, egg, and orange juice; mix well.
  • Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
  • Stir in cranberries and nuts with spoon.
  • Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
  • Cool.
  • For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
  • Cool for 2 minutes, transfer to a small mixing bowl.
  • Add sugar and vanilla.
  • Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
  • Frost the drop cookies.

FROSTED CRANBERRY DROP COOKIES



Frosted Cranberry Drop Cookies image

I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. -Shirley Kidd, New London, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts
FROSTING:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Steps:

  • In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE FROSTED CRANBERRY COOKIES



Orange Frosted Cranberry Cookies image

This recipes comes from the Betty Crocker Special Edition Fall Baking, 2004. What I enjoy about these tasty treats is that the recipe calls for fresh or frozen cranberries! Cooking time really depends on how many cookies are baked at one time!

Provided by Sydney Mike

Categories     Drop Cookies

Time 1h10m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 14

1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup unsalted butter, softened
1 teaspoon orange zest, minced
2 tablespoons orange juice
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh cranberries (or frozen)
1/2 cup nuts, chopped (optional)
1 1/2 cups powdered sugar
1/2 teaspoon orange zest, minced
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Spray several cookie sheets with cooking spray.
  • FOR COOKIES:
  • In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
  • Stir in flour, baking soda and salt.
  • Stir in cranberries and nuts.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
  • Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
  • Remove from cookie sheet to wire rack.
  • Cool completely, about 30 minutes.
  • FOR FROSTING:.
  • In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
  • Frost cookies and enjoy!

Nutrition Facts : Calories 202.1, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 80.6, Carbohydrate 31.6, Fiber 0.8, Sugar 20.7, Protein 1.7

CRANBERRY-ORANGE COOKIES



Cranberry-Orange Cookies image

Provided by Food Network Kitchen

Time 2h

Yield about 48 cookies

Number Of Ingredients 14

3/4 cup dried cranberries
3/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground allspice
Pinch of ground cloves
1 stick cold unsalted butter, cut into small pieces
1/4 cup cranberry juice cocktail
1/2 teaspoon red food coloring
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Red sanding sugar, for rolling

Steps:

  • Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
  • Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CRANBERRY-ORANGE COOKIES



Cranberry-Orange Cookies image

Enjoy the flavors of cranberry and orange in these wholesome cookies made with quick-cooking oats - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 60

Number Of Ingredients 13

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned or quick-cooking oats
1 cup sweetened dried cranberries
1 cup chopped orange slice candies
3/4 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking powder, baking soda and salt until well blended. Stir in oats, cranberries and chopped candies.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients, adding enough orange juice until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 0 g

ORANGE-FROSTED CRANBERRY COOKIES



Orange-Frosted Cranberry Cookies image

Share the classic flavor combo of orange and cranberry in a frosted homemade cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 14

1 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon grated orange peel
2 tablespoons orange juice
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts, if desired
1 1/2 cups powdered sugar
1/2 teaspoon grated orange peel
2 to 3 tablespoons orange juice

Steps:

  • Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
  • Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 10 g, TransFat 0 g

ORANGE CRANBERRY DROPS



Orange Cranberry Drops image

This is a delicious orange cookie sparked with dried cranberries. So pretty and so very tasty. Recipe came from Starbucks.

Provided by Lorraine of AZ

Categories     Dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 12

1/2 cup white sugar
1/2 cup brown sugar, packed
1/4 cup butter, softened
1 egg
3 tablespoons orange juice
1/2 teaspoon orange extract
1 teaspoon orange zest, grated
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries

Steps:

  • Preheat oven to 325 degree F. Grease baking sheets or line with parchment paper.
  • In large bowl, cream together the white.
  • and brown sugars and the butter. Add and stir in the egg, orange juice, extract and zest.
  • Sift togther the flour, baking powder, soda, and salt; mix into the orange mixture. Stir in the cranberries.
  • Drop by heaping teaspoons 2 inches apart onto prepared cookie sheet. Bake 10-12 minutes in preheated oven or until edges are beginning to brown. Cool on baking sheets 5 minutes, then remove and cool completely.

Nutrition Facts : Calories 680.4, Fat 17.6, SaturatedFat 10.3, Cholesterol 102.7, Sodium 530.7, Carbohydrate 123.2, Fiber 3.3, Sugar 71.8, Protein 9

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