Rating: 5 stars
4 Ratings
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  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

Oh, so festive! These cakey cranberry cookies are a perfect Christmastime snack, dessert, or even breakfast.

Pam Lolley

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Credit: Caitlin Bensel; Food Styling: Emily Nabors Hall and Kady Wohlfarth; Prop Styling: Kay Clarke

Recipe Summary

total:
1 hr 10 mins
Yield:
Makes about 40 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar, and beat until well combined. Add eggs, 1 at a time, beating just until blended after each addition. Beat in 2 teaspoons of the orange zest until blended.

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  • Stir together flour, baking powder, salt, and baking soda in a small bowl. Add flour mixture to butter mixture gradually, beating on low speed until blended. Stir in white chocolate chips and cranberries.

  • Drop cookie dough by heaping tablespoonfuls 1 1/2 inches apart onto parchment paper-lined baking sheets. Bake in preheated oven until lightly browned on bottom, 15 to 17 minutes. Cool cookies on baking sheets 2 minutes; remove cookies to wire racks to cool completely, about 15 minutes.

  • Whisk together powdered sugar, orange juice, and remaining 1 teaspoon orange zest in a small bowl. Drizzle or pipe glaze over cooled cookies; let stand 20 minutes for glaze to set.

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