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Cranberry Orange Cookies platted

Cranberry Orange Cookies

With a bright, citrusy flavor these cranberry orange cookies are soft, chewy, and bring a burst of fresh taste to the table.
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Prep Time 13 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 3 hours 30 minutes
Servings 18 cookies
Calories 253 kcal

Ingredients
  

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 cup dried cranberries coarsely chopped
  • 2 tsp Orange zest
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Instructions
 

  • Preparation: In a large bowl, beat the butter with the granulated sugar, brown sugar, and orange zest until creamy.
  • Incorporating liquids: Add the egg and yolk along with the vanilla and beat until fully combined.
  • Adding the dry ingredients: In the same bowl, add the flour, salt, baking soda, baking powder and chopped blueberries. Stir in with a spatula until well combined.
  • Chilling: Cover the dough with plastic wrap and refrigerate for at least 3 hours.
  • Preheat the oven to 350°F (175°C).
  • Forming cookies: Line a baking sheet with parchment paper and place dough balls using a #20 scoop, leaving space between them.
  • Baking: Bake for 12 minutes or until the edges are golden brown.
  • Cooling: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality butter: Good-quality butter enhances the flavor and texture of the cookies. Avoid margarine or substitutes with high water content.
  • Measure the flour correctly: To prevent dry cookies, use the spoon
    and level method instead of packing the flour into the measuring cup.
  • Don't skip the orange zest: It adds a citrusy aroma and flavor that
    balances the sweetness of the cookies. Use only the orange part of the
    peel, avoiding the white part to prevent bitterness.
  • Do not overmix the dough: Once the flour is added, mix just until
    combined to avoid tough or dense cookies.
  • Chill the dough for the recommended time: This helps the cookies
    hold their shape and improves texture. If in a hurry, chill for at least 1
    hour.
  • Use a scoop for uniformity: A #20 scoop helps ensure cookies are
    the same size, leading to even baking.
  • Bake until the edges are golden: Don't wait for the cookies to look
    fully set in the oven, as they will continue cooking from residual heat.
  • Let them cool before moving: Wait 5 minutes on the baking sheet
    before transferring them to a cooling rack to prevent breaking.
  • Store properly: Keep cookies in an airtight container at room
    temperature for up to 5 days or freeze the dough in portions for later
    baking.

Nutrition

Calories: 253kcalCarbohydrates: 38gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 47mgSodium: 163mgPotassium: 41mgFiber: 1gSugar: 25gVitamin A: 344IUVitamin C: 0.3mgCalcium: 23mgIron: 1mg
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