Description
Delight in these zesty Orange Cranberry Cookies, perfectly tender and bursting with tangy dried cranberries and bright orange zest. Enhanced with a hint of almond extract and finished with a drizzle of melted white chocolate, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Butter Mixture
- 1 ½ cups salted butter
- 1 cup granulated sugar
- ½ teaspoon almond extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
Add-ins
- 2 tablespoons orange zest
- 1 cup dried cranberries, finely chopped (craisins)
Topping
- 2 ounces white chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies at the optimal temperature.
- Cream Butter and Sugar: In a large bowl, cream together the salted butter and granulated sugar until light and fluffy. Mix in the almond extract to infuse a subtle nutty flavor.
- Whisk Dry Ingredients: In a separate bowl, combine the flour and cornstarch by whisking them together to ensure an even mixture.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture while blending thoroughly until well incorporated, forming the dough base.
- Add Zest and Cranberries: Incorporate the orange zest and finely chopped dried cranberries into the dough, distributing them evenly for bursts of flavor.
- Roll and Cut Dough: Lightly flour a clean surface and roll the dough out to about ¼ inch thickness. Use a 2.5-inch cookie cutter to cut out the cookie shapes.
- Prepare Baking Sheets: Place the shaped cookies onto baking sheets lined with parchment paper, spaced to prevent spreading.
- Bake Cookies: Bake in the preheated oven for about 12 minutes, or until the edges just turn golden brown, indicating they are perfectly baked.
- Drizzle White Chocolate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the melted white chocolate over the tops using a fork for a decorative and delicious finish.
Notes
- For best results, ensure the butter is softened but not melted when creaming with sugar.
- You can substitute almond extract with vanilla extract if preferred.
- Be careful not to overbake; cookies should remain soft and slightly chewy in the center.
- Chilling the dough before rolling can help maintain cookie shape and prevent spreading.
- Use wax or parchment paper to prevent cookies from sticking to the baking sheet.
- Store cookies in an airtight container to keep them fresh for up to a week.
