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.