Cranberry Orange Cookies Recipe – Easy Chocolate Dipped Delight

Last Updated on 2 months by Neha Deshmukh

Cranberry Orange Cookies Recipe – Easy Chocolate Dipped Delight

Hey everyone! If you’re anything like me, the holidays (or honestly, any time of year!) call for a little baking. And these Cranberry Orange Cookies? They’re the cookies I always find myself making. They’re bright, festive, and seriously delicious – plus, that chocolate dip just takes them over the top. I first made these for a Christmas cookie exchange a few years back, and they were a huge hit! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any cookies. The combination of tart cranberries, zesty orange, and a hint of almond is just magical. Dipping them in dark chocolate adds a touch of richness that balances everything perfectly. They’re relatively easy to make, even if you’re not a seasoned baker, and they look absolutely beautiful – perfect for gifting or enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (227g) unsalted butter, softened
• 1/2 cup (60g) confectioners sugar
• 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1/2 cup (70g) dried cranberries
• 1 tbsp (7g) orange zest
• 1 tsp (5ml) almond extract
• 1/2 tsp (2.5g) baking powder
• 1 cup (170g) melted dark chocolate
• 2 tbsp sprinkles

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Almond Extract: Don’t skip this! It adds a subtle, lovely flavour that really complements the orange and cranberry. A little goes a long way, so stick to 1 tsp.
• Dark Chocolate: I highly recommend using good quality dark chocolate (around 70% cacao) for dipping. It makes all the difference in flavour. Ghirardelli or Callebaut are my go-to brands.
• Orange Zest: Freshly grated orange zest is key here. Avoid the pre-grated stuff if you can – the flavour just isn’t the same. I like to use a microplane for the finest zest. A navel orange works beautifully, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cream together the softened butter and confectioners sugar in a bowl until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
2. In a separate bowl, whisk together the flour, cornstarch, cranberries, orange zest, almond extract, and baking powder.
3. Gradually add the dry ingredients to the creamed butter and sugar, mixing until just combined. Don’t overmix!
4. Now, you have a choice: you can roll the dough into 1-inch balls, or shape it into a log, wrap it in plastic wrap, and refrigerate for an hour before slicing into rounds. I usually go for the log method – it’s a bit quicker.
5. Place the dough balls (or sliced rounds) onto a parchment-lined baking tray. Gently flatten them with a floured fork, and then sprinkle with your favourite sprinkles.
6. Bake at 160°C (320°F) for 12-14 minutes, or until the edges are lightly golden. Let them cool completely on the tray.
7. Melt your dark chocolate (I’ll share my favourite method in the FAQs!). Dip each cookie into the melted chocolate, place it back on the parchment paper, and immediately add pearl sprinkles or nonpareils.
8. For an extra touch of fancy, you can decorate with edible silver leaf (totally optional!). Pop the tray into the freezer for about 10 minutes to set the chocolate.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft.
• Chilling the dough is important, especially if you’re shaping it into a log. It prevents the cookies from spreading too much in the oven.
• Work quickly when dipping the cookies in chocolate, as the chocolate will start to set.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply swap the all-purpose flour for a good quality gluten-free flour blend. I’ve had great results with Bob’s Red Mill 1-to-1 Baking Flour.
• Vegan Adaptation: Use plant-based butter (like Miyoko’s Kitchen Cultured Vegan Butter) and vegan dark chocolate.
• Spice Level: My friend Priya loves adding a pinch of cinnamon or cardamom to the dough for a warmer flavour. About 1/4 tsp is perfect.
• Festival Adaptations: These are amazing for Christmas or New Year’s cookie exchanges. You can even use festive sprinkles! My family loves making these every Diwali too, adding a touch of saffron to the dough.

Serving Suggestions

These cookies are perfect with a warm cup of masala chai, a glass of milk, or even a strong cup of coffee. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to a month.

FAQs

Let’s answer some common questions:

• What type of flour works best for these cookies? All-purpose flour is ideal, but you can experiment with other types like pastry flour for a more tender crumb.
• Can I use fresh cranberries instead of dried? While you can, the cookies will be much softer and may spread more. I recommend sticking with dried cranberries for the best results.
• How do I prevent the cookies from spreading while baking? Chilling the dough is key! Also, make sure your baking powder is fresh.
• Can these cookies be made ahead of time? Yes! You can bake the cookies a day or two in advance and store them in an airtight container. Dip them in chocolate just before serving.
• What is the best way to melt chocolate for dipping? I prefer using a double boiler or melting the chocolate in the microwave in 30-second intervals, stirring in between, to prevent burning.
• How do I store these cookies to maintain their freshness? An airtight container is your best friend! Layer the cookies between sheets of parchment paper to prevent sticking.

Enjoy baking (and eating!) these delightful Cranberry Orange Cookies! Let me know in the comments how they turn out for you. Happy baking!