Monday, December 9, 2013

Orange Cranberry Crinkle Cookies

A classic Christmas cookie, chocolate crinkles, gets a face lift! 

This recipe uses a sugar cookie base in addition to cranberries and orange zest to make a refreshing cookie that will be a welcomed addition to any Christmas gathering. 

Orange Cranberry Crinkle Cookies – Adapted from Lauren’s Latest


  • 1/2 C butter, softened
  • 3/4 C sugar
  • 1/2 tsp. vanilla extract
  • 1 egg
  • zest of 1 orange
  • 1 T orange juice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 1/2 C white whole wheat flour
  • 1/2 C chopped fresh cranberries
  • Powdered sugar


Begin by creaming together 1/2 C butter with 3/4 C sugar.  Add in 1/2 tsp. vanilla extract and 1 egg, along with the zest of one orange and 1 T orange juice. 

Mix together 1 1/2 C white whole wheat flour, 1/4 tsp. salt, 1/4 tsp. baking powder and 1/8 tsp. baking soda.

Add the dry ingredients into the creamed butter mixture 1/2 C at a time.  Mix until well incorporated. 

Then, stir in 1/2 C chopped cranberries. 

Fill a small bowl with about 1/4 C powdered sugar. 

Using a cookie scoop, scoop 1 T dough into the powdered sugar and roll until the cookie is covered in powdered sugar.  (Refill the powdered sugar as needed)

Place each dough ball onto a lightly greased cookie sheet. 

Bake each cookie sheet at 350 for 9-11 minutes.  Cookies are done when the edges are set. 

Remove from the oven and allow cookies to continue cooking for 2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. 

Store in an airtight container at room temperature for 1 week; for longer storage, freeze after baking. 


1 comment:

  1. These look delicious! And I love your new look of the blog!


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