Cranberry Orange Buttermilk Cookies Recipe

Name: Cranberry Orange Buttermilk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup dried cranberries; 1 ½ cups unbleached all-purpose flour; 1 orange, zest of; ¼ teaspoon baking soda; ¼ teaspoon salt; 6 tablespoons unsalted butter, at room temperature; ¾ cup granulated sugar; 1 large egg; ½ teaspoon vanilla extract; ⅓ cup buttermilk, well shaken; confectioners' sugar; orange juice, fresh from the orange; orange zest

Servings: persons

¾ cup dried cranberries
1 ½ cups unbleached all-purpose flour
1 orange, zest of
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
⅓ cup buttermilk, well shaken
confectioners' sugar
orange juice, fresh from the orange
orange zest

1
Line 2 large baking sheets with parchment paper or silicone liners.
2
Preheat the oven to 350F.
3
Put the dried cranberries in a small bowl with hot water.
4
Allow them to sit for a couple of minutes.
5
Then drain.
6
This just plumps them up:).
7
In a medium bowl, whisk together the flour, zest, baking soda, and salt.
8
In the bowl of a stand mixer, beat the butter briefly, until creamy.
9
Add the sugar, and beat until pale and fluffy.
10
Add the egg, and beat well to mix.
11
Add the vanilla, and beat briefly again.
12
Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour.
13
Scrape down the sides of the bowl with a rubber spatula as needed.
14
Add in the dried cranberries.
15
Drop the dough by level tablespoons onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
16
Bake, 1 sheet at a time, for about 11 minutes per batch.
17
Cool the cookies on the baking sheet for 1 minute; then transfer them to a wire rack.
18
For the glaze, whisk together the sifted confectioners sugar, orange juice, and zest.
19
I just guess on the amount.
20
Brush or spoon the glaze onto the warm cookies.
21
Allow cookies to sit on the rack until the glaze is set.

644

kcal

Calories

Fat

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: ¾ cup dried cranberries, 1 ½ cups unbleached all-purpose flour, 1 orange, zest of, ¼ teaspoon baking soda, and more.

Yes, Cranberry Orange Buttermilk 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 Orange Buttermilk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions