Cranberry Oranage Cookies Recipe

Name: Cranberry Oranage Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1/2 cup dark brown sugar, packed; 4 ounces butter, softened; 1/2 cup low fat sour cream; 1/2 cup orange juice concentrate, thawed; 1 teaspoon vanilla; 2 large eggs; 3 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 2 cups quick oats; 1 1/2 cups dried cranberries (6 ounces); 1/2 cup chopped walnuts or pecans, optional; Icing:; 2 cups confectioners' sugar; 3 to 4 tablespoons orange juice concentrate, thawed; 2 tablespoons melted butter

Servings: persons

3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
4 ounces butter, softened
1/2 cup low fat sour cream
1/2 cup orange juice concentrate, thawed
1 teaspoon vanilla
2 large eggs
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick oats
1 1/2 cups dried cranberries (6 ounces)
1/2 cup chopped walnuts or pecans, optional
Icing:
2 cups confectioners' sugar
3 to 4 tablespoons orange juice concentrate, thawed
2 tablespoons melted butter

1
Line cookie sheets with parchment paper or a silicone mat; spray lightly with nonstick cooking spray.
2
In a mixing bowl, beat sugars with butter until smooth. Beat in sour cream, orange juice concentrate, vanilla, and eggs.
3
In a bowl, combine the flour, baking powder and soda, and oats. Slowly stir into the first mixture, blending well. Stir in the dried cranberries and pecans, if using.
4
Using a teaspoon, drop spoonfuls of cookie dough onto prepared baking sheet, spacing about 2 inches apart. Chill the cookies for about 15 minutes before baking. Heat oven to 350u00b0. Bake cookies for 10 to 14 minutes, until browned and set.
5
For icing, combine confectioners sugar with the melted butter and 3 tablespoons of orange juice concentrate. Add more juice, as needed to make a spreadable mixture. Spread a little of the icing on hot cookies.

1672

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1/2 cup dark brown sugar, packed, 4 ounces butter, softened, 1/2 cup low fat sour cream, and more.

Yes, Cranberry Oranage Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Oranage Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions