Orange Cranberry Cashew Cookies Recipe – Easy Baking Guide

Last Updated on 4 months by Neha Deshmukh

Orange Cranberry Cashew Cookies Recipe – Easy Baking Guide

Hey everyone! I’m so excited to share this recipe with you – these Orange Cranberry Cashew Cookies are a total crowd-pleaser. I first made these for a Diwali get-together a few years ago, and they disappeared fast. They’re the perfect blend of festive flavors and comforting textures, and honestly, they’re easier to make than you think! Let’s get baking, shall we?

Why You’ll Love This Recipe

These cookies are special. The bright citrusy notes from the orange zest and juice pair beautifully with the tart cranberries and the buttery crunch of cashews. They’re not overly sweet, making them perfect with a cup of chai or a glass of milk. Plus, using white whole wheat flour adds a subtle nuttiness and a little extra goodness.

Ingredients

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

• 1 cup White whole wheat flour (approx. 120g)
• ½ cup Unsalted butter (113g)
• ½ cup White sugar (approx. 100g)
• 1 Egg
• ½ teaspoon Salt
• ½ teaspoon Baking soda
• 2 tablespoons Orange juice (approx. 30ml)
• 1 cup Chopped cranberries (approx. 150g)
• ½ cup Cashew nuts (approx. 60g)
• 1 tablespoon Orange zest
• ½ cup Turbinado sugar (approx. 100g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

White Whole Wheat Flour: Benefits and Substitution Options

I love using white whole wheat flour because it has a milder flavor than regular whole wheat, but still gives you that extra fiber. If you don’t have it, you can absolutely substitute it with all-purpose flour (approx. 120g). Just know the texture might be slightly different – a little less chewy.

Unsalted Butter: Quality and Temperature Considerations

Using unsalted butter gives you control over the saltiness of the cookies. Make sure it’s softened to room temperature – not melted! This helps it cream properly with the sugar, creating a light and fluffy texture.

Turbinado Sugar: What is it and why use it?

Turbinado sugar, also known as raw sugar, adds a lovely golden color and a subtle molasses flavor. It gives the cookies a beautiful sparkle and a slightly crunchy texture. If you can’t find it, granulated sugar works just fine, but the look won’t be quite the same.

Cashew Nuts: Roasting for Enhanced Flavor

To really bring out the flavor of the cashews, you can lightly toast them in a dry pan for a few minutes before adding them to the dough. Keep a close eye on them – they burn easily! My grandmother always said a little toasting makes all the difference.

Orange Zest: Maximizing Flavor Extraction

When zesting the orange, make sure you only get the colored part of the peel, avoiding the white pith underneath, which can be bitter. A microplane zester works best for this!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, sift together the flour, baking soda, and salt. Sifting ensures everything is evenly distributed and helps create a lighter cookie. Set this aside for now.
3. In a stand mixer (or a large bowl with a hand mixer), cream together the sugar and butter until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step – it’s key to a tender cookie!
4. Add the egg and orange juice to the creamed mixture and mix until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix! Overmixing develops the gluten and can result in tough cookies.
6. Gently fold in the chopped cranberries, cashews, and orange zest until everything is evenly distributed.
7. Roll the dough into 1-inch (2.5cm) balls. Then, dip the tops in turbinado sugar, making sure they’re nicely coated. Place the sugar-side up on the prepared baking sheet, spacing them about 2 inches (5cm) apart.
8. Flatten the cookies with the bottom of a glass to about 1.5-inch (3.8cm) circles.
9. Bake for 10-15 minutes, or until the edges are golden brown. Let them cool on the baking sheet for about a minute before transferring them to a wire rack to cool completely.

Expert Tips

Here are a few things I’ve learned over the years to make these cookies perfect every time:

Achieving the Perfect Cookie Texture

Don’t overbake! They should be golden around the edges but still slightly soft in the center. They’ll continue to firm up as they cool.

Preventing Cookies from Spreading

Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.

Working with Orange Zest

Always zest the orange before juicing it – it’s much easier!

Storing Cashew Nuts for Freshness

Store cashews in an airtight container in the refrigerator or freezer to prevent them from going rancid.

Variations

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

Vegan Orange Cranberry Cashew Cookies

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Use a vegan butter substitute.

Gluten-Free Orange Cranberry Cashew Cookies

Use a gluten-free all-purpose flour blend.

Adjusting Spice Levels (Adding Cardamom or Cinnamon)

Add ½ teaspoon of ground cardamom or cinnamon to the dry ingredients for a warmer, more aromatic flavor. My friend Priya loves adding a pinch of cardamom!

Festival Adaptations (Christmas/Diwali Gifting)

Package these cookies in festive tins or cellophane bags with ribbons for a beautiful homemade gift.

Serving Suggestions

These cookies are delicious on their own, but they’re also wonderful with a cup of hot chai, a glass of cold milk, or even a scoop of vanilla ice cream.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

Can I use all-purpose flour instead of white whole wheat flour?

Yes, absolutely! It will change the texture slightly, but they’ll still be delicious.

Can these cookies be made ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just let it come to room temperature slightly before rolling and baking.

What’s the best way to store leftover cookies?

In an airtight container at room temperature or in the refrigerator.

Can I freeze the cookie dough?

Yes! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

How can I make these cookies extra chewy?

Using brown sugar in addition to white sugar can help create a chewier texture. You could substitute ¼ cup of the white sugar with brown sugar.

Enjoy baking (and eating!) these Orange Cranberry Cashew Cookies. I hope they bring a little sweetness to your day! Let me know in the comments how they turn out for you.