Cranberry Cookies With Orange Glaze
Ingredients
- 10 tablespoons (5 oz.) salted butter, softened
- 1 ⅓ cups granulated sugar
- 2 large eggs
- 3 teaspoons orange zest, plus 3 Tbsp. fresh juice, divided (from 1 large orange)
- 2 ½ cups (about 10 5/8 oz.) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ⅛ teaspoon baking soda
- 1 cup white chocolate chips (6 oz.)
- 1 cup chopped fresh or frozen cranberries
- 1 ½ cups (about 6 oz.) powdered sugar
Instructions
- Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy; gradually add granulated sugar, and beat until well combined. Add eggs, 1 at a time, beating just until blended after each addition. Beat in 2 teaspoons of the orange zest until blended.
- Stir together flour, baking powder, salt, and baking soda in a small bowl. Add flour mixture to butter mixture gradually, beating on low speed until blended. Stir in white chocolate chips and cranberries.
- Drop cookie dough by heaping tablespoonfuls 1 1/2 inches apart onto parchment paper-lined baking sheets. Bake in preheated oven until lightly browned on bottom, 15 to 17 minutes. Cool cookies on baking sheets 2 minutes; remove cookies to wire racks to cool completely, about 15 minutes.
- Whisk together powdered sugar, orange juice, and remaining 1 teaspoon orange zest in a small bowl. Drizzle or pipe glaze over cooled cookies; let stand 20 minutes for glaze to set.
