Orange Cranberry Frosted Cookies
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- ½ cup fresh orange juice
- Zest from 2 oranges (chopped)
- 1 teaspoon vanilla extract
- ½ cup coarsely chopped fresh or frozen cranberries
- 3 ounces cream cheese (room temperature)
- 2 teaspoons unsalted butter (room temperature)
- ¼ cup fresh orange juice
- 2 cups powdered sugar
- Fine strips of zest of 1 orange
- 2 tablespoons granulated sugar
- ¼ cup chopped dried cranberries
Instructions
- Combine the flour, baking soda, baking powder, and salt in a bowl and set aside.
- Using an electric mixer in a second bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. And the egg, orange juice, orange zest, and vanilla extract and stir until combined. Add the dry ingredients to the wet ingredients and mix on low just until combined. Do not overmix. Fold in the chopped cranberries and then chill the cookie dough in the refrigerator for 1 hour.
- During the resting time, make the glaze. Whip the cream cheese and butter until smooth. Add the orange juice and powdered sugar and whisk until smooth. Set the glaze aside.
- Toss the orange zest with 1 tablespoon of sugar and spread the strips out on a piece of parchment paper or paper towel to dry out.
- Pre-heat the oven to 350°F.
- Drop 1½ tablespoons of the dough on a cookie sheet, 2 inches apart. Bake for 11 to 15 minutes until lightly browned on the edges.
- Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
- When cookies are completely cool. Whisk the glaze again and dip the cookies into the glaze, allowing the excess to drip off. Top with a little sugared zest and dried cranberries. Let rest for at least 30 minutes to allow the glaze to set. Store in a single layer or with parchment paper in between layers of cookies. for up to 1 week.
