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Preheat your oven to 375°F. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh orange juice until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the orange zest and chopped dried cranberries until they are evenly distributed throughout the cookie dough.

Place the 1/4 cup of granulated sugar for dusting into a shallow dish. Scoop rounded tablespoons of dough and roll them into smooth balls. Roll each dough ball in the granulated sugar to coat evenly.

Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set. The cookies should still be soft in the middle.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat with any remaining dough.


Preheat your oven to 375°F. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh orange juice until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the orange zest and chopped dried cranberries until they are evenly distributed throughout the cookie dough.

Place the 1/4 cup of granulated sugar for dusting into a shallow dish. Scoop rounded tablespoons of dough and roll them into smooth balls. Roll each dough ball in the granulated sugar to coat evenly.

Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set. The cookies should still be soft in the middle.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat with any remaining dough.
