Cranberry-Orange Drop Cookies Recipe

Name: Cranberry-Orange Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (packed) dried sweetened cranberries (about 10 ounces); 1/3 cup orange juice; 2 cups all purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 3/4 teaspoon ground ginger; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 cup (packed) golden brown sugar; 1 large egg; 1 tablespoon minced peeled fresh ginger; 2 teaspoons vanilla extract; 1 1/2 teaspoons grated orange peel; 3/4 cup chopped walnuts; 3/4 cup chopped unsalted natural pistachios; 1/2 cup coarsely chopped fresh or frozen cranberries

Servings: persons

2 cups (packed) dried sweetened cranberries (about 10 ounces)
1/3 cup orange juice
2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
1 tablespoon minced peeled fresh ginger
2 teaspoons vanilla extract
1 1/2 teaspoons grated orange peel
3/4 cup chopped walnuts
3/4 cup chopped unsalted natural pistachios
1/2 cup coarsely chopped fresh or frozen cranberries

1
Butter 3 baking sheets.
2
Combine dried sweetened cranberries and orange juice in small bowl.
3
Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.
4
Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.
5
Position rack in center of oven and preheat to 350F.
6
Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth.
7
Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes.
8
Beat in flour-spice mixture.
9
Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.
10
Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart.
11
Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes.
12
Cool cookies on baking sheets 5 minutes.
13
Transfer to racks; cool cookies completely.
14
(Cookies can be made 2 days ahead.
15
Store cookies in airtight container at room temperature.)

1039

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 cups (packed) dried sweetened cranberries (about 10 ounces), 1/3 cup orange juice, 2 cups all purpose flour, 1 teaspoon ground cinnamon, and more.

Yes, Cranberry-Orange Drop 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.

Cranberry-Orange Drop Cookies

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