Name: Cranberry Orange Softburst Cookies | Soft, Bright & Chewy Holiday Cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon fresh orange zest; 2 tablespoons fresh orange juice; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup dried cranberries (or chopped fresh cranberries); 1 cup powdered sugar; 1–2 tablespoons fresh orange juice; ½ teaspoon orange zest

Ingredients

Scale

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon fresh orange zest
2 tablespoons fresh orange juice
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup dried cranberries (or chopped fresh cranberries)

Optional Glaze (Highly Recommended):

1 cup powdered sugar
1–2 tablespoons fresh orange juice
½ teaspoon orange zest

Instructions

Step 1: Cream the butter and sugar

In a large bowl, beat the softened butter and granulated sugar until light, fluffy, and pale. This process creates tiny air pockets that make the cookies soft and tender. Mix for at least 2–3 minutes.

Step 2: Add egg, vanilla, and orange flavoring

Add the egg and vanilla extract, mixing until smooth. Then fold in the orange zest and fresh orange juice. The zest is important because it adds pure, fragrant citrus oils that deepen the flavor.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture gradually, mixing just until combined. Do not overmix.

Step 4: Add the cranberries

Fold in the dried or fresh cranberries. Fresh cranberries will make the cookies more tart and moist, while dried cranberries add chewiness.

Step 5: Scoop and bake

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, leaving room for spreading. Bake for 10–12 minutes, or until the edges are barely golden and the centers are soft.

Do not overbake—these cookies are meant to be softburst.

Let cool completely before glazing (if using).

Notes

Butter must be softened—not melted—to ensure proper texture.
Overbaking will result in dry cookies; remove them when the centers still look pale.
Fresh cranberries add moisture; dried cranberries add chew—both work beautifully.

Glaze the cookies only after they’ve completely cooled to prevent melting.