CRANBERRY ORANGE COOKIES
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
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
CHEWY CRANBERRY ORANGE COOKIES
Steps:
- Preheat oven. To 350F/180C. Line a large cookie sheet with parchment
- Beat cream cheese, butter and sugars until smooth and creamy. Add the vanilla and orange zest, beat to combine.
- Mix the flour, salt, soda and corn starch and add to the cream cheese mixture, mixing until just combined. Do not overmix.
- Fold in the dried cranberries.
- Drop by heaping tablespoonful onto prepared sheets, spacing about 1-in/2.5cm apart.
- Bake for 10-12 minutes or until edges just begin to become golden brown. Leave on the sheets for about a minute, then transfer to a rack to cool completely.
- Makes about 18-24 cookies.
Nutrition Facts : ServingSize 2 cookies, Calories 358 kcal, Carbohydrate 56 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 334 mg, Fiber 2 g, Sugar 36 g
CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
- On lined cookie sheet, place cookies 2 inches apart.
- Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g
CHEWY CRANBERRY OATMEAL COOKIES
Make and share this Chewy Cranberry Oatmeal Cookies recipe from Food.com.
Provided by Charlotte J
Categories Drop Cookies
Time 19m
Yield 3 1/2 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cover two cookie sheets with parchment paper.
- In medium bowl mix flour, baking soda, salt and cinnamon and stir in oats.
- Set aside.
- With an electric mixer, beat the butter and both sugars until light and fluffy.
- Beat in eggs one at a time.
- Add honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating until well combined.
- Stir in cranberries and chocolate chunks.
- Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets.
- Bake until the centers of the cookies are soft, about 9 to 11 minutes.
- Let cool on the sheets for 5 minutes then transfer to wire rack to cool completely.
Nutrition Facts : Calories 1644.1, Fat 76.4, SaturatedFat 44.9, Cholesterol 247.7, Sodium 764.5, Carbohydrate 222.9, Fiber 13.5, Sugar 131.1, Protein 20.4
CHEWY CRANBERRY CHIPS COOKIES
Cookie Exchange time! Or wrap the whole bunch on a beautiful festive platter and wrap with a cellophane and a gorgeous ribbon for Christmas giving. OK stash a couple because these are too good not to save a couple for yourself. These are delicious, so sweet, oh chewy, yes yumminess.
Provided by Rita1652
Categories < 60 Mins
Time 33m
Yield 24 cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees.
- Heat butter in a pan till lightly browned and has a nutty fragrance.
- Whisk in cheese and sugars and salt. Let sit while stirring flour, baking soda, nutmeg and ginger together. Give a stir to the butter mixture let sit again while placing parchment paper on three large cookie sheet pans. FYI Letting the sugars sit in the butter/ cheese mixture helps dissolve the sugars, making a delicious chewy cookie.
- Whisk in whole egg, yolk and vanilla.
- Stir in the flour mixture to combine then stir in the chips, orange zest and cranberries. And optional candied ginger if you like.
- Place 8 cookies per sheet pan.
- Bake 12-14 minutes.
- Remove from oven and let rest 1-2 minutes.
- Remove and let cool on wire racks.
Nutrition Facts : Calories 181.9, Fat 9.1, SaturatedFat 5.5, Cholesterol 33.5, Sodium 104.1, Carbohydrate 24, Fiber 0.8, Sugar 16, Protein 2.3
CHEWY CRANBERRY OATMEAL COOKIES
These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...
Provided by P48422
Categories Drop Cookies
Time 31m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Oven to 350 degrees F.
- (if baking right away).
- Line sheet pans with parchment.
- Mix the dry ingredients together (not including sugars), then stir in the oats.
- Set aside.
- Beat the butter and both sugars together until light and fluffy.
- Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the cranberries and pecans.
- At this point, you can either bake, or freeze.
- To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
- Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
- To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6
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4.4/5 (100)Total Time 18 minsServings 24-48Calories 130 per serving
- Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment., In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt., Beat in the egg.
- The mixture may look slightly curdled; that's OK., Add the flour and dried cranberries (or cranberries and nuts), stirring until well combined., Drop the dough by heaping teaspoonfuls onto the baking sheets, leaving about 1 1/2" between them.
- A level teaspoon cookie scoop works very well here; dough balls will be about 1 1/4" in diameter.
- Using the flat bottom of a glass dipped in sugar, flatten the cookies slightly, to a scant 1/2" thick., Bake the cookies for 6 to 7 minutes, until they're barely set, and a light golden brown around the edges.
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