Cranberry Orange Drop Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Steps:

• Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.
• Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.
• Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.
• Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Steps:

• Preheat oven to 375°.
• In a medium bowl cream butter, brown sugar, egg, peel, baking powder and allspice.
• Blend in flour and stir in oats and cranberry sauce.
• Drop batter from a teaspoon onto a lightly greased cookie sheet.
• Bake for 10 minutes or until light brown.
• Cool on racks and drizzle glaze over cookies.
• Whip together glaze ingredients and drizzle from a spoon.

Steps:

• Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
• Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
• Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
• To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
• Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

Steps:

• Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
• Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar, melted butter, eggs and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in baking chips, cranberries, pecans and orange zest., Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and vanilla; beat until smooth. Spread over bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Sift together the flour, baking powder, cinnamon and nutmeg, set aside. In a medium bowl, cream the butter and sugar. Stir in the egg, milk and orange zest. Add dry ingredients, mix until well blended. Then stir in the quick oats, cranberries and nuts.
• Drop dough by tablespoons onto the prepared cookie sheets about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, cookies should be lightly browned. Remove to cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, orange zest and vanilla. Stir in the orange juice 1 tablespoon at a time until desired consistency is reached. Drizzle onto cooled cookies.

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugars.
• Add milk, egg, and orange juice; mix well.
• Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
• Stir in cranberries and nuts with spoon.
• Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
• Cool.
• For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
• Cool for 2 minutes, transfer to a small mixing bowl.
• Add sugar and vanilla.
• Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
• Frost the drop cookies.

Steps:

• Preheat oven to 350F and line a couple of baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light.
• Beat in the egg and orange zest.
• With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined.
• Stir in the cranberries and chocolate chips.
• Drop the dough by rounded tablespoonfuls (about 1 1/4-inch balls) onto the prepared cookie sheets and bake for 9-12 minutes, until the edges are very lightly browned.
• Cool for 3-4 minutes on baking sheet then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray several cookie sheets with cooking spray.
• FOR COOKIES:
• In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
• Stir in flour, baking soda and salt.
• Stir in cranberries and nuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• FOR FROSTING:.
• In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
• Frost cookies and enjoy!

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, orange juice and zest. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool., Combine icing ingredients; spread over cooled cookies.

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment or silpat.
• Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
• In a separate large bowl, cream butter and sugar together with an electric mixer until light in color. Beat in egg and orange zest. Add flour mixture a little at a time with mixer on low speed, stirring until just combine. Fold in cranberries and chocolate chips.
• Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 9-12 minutes in preheated oven or until the edges of the cookies are just slightly golden. Cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.
• Note: Dark chocolate chips may be used in this recipe. Adding coconut is an option as is adding nuts.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.

Steps:

• Preheat oven to 375.
• Cream together the butter and sugars. Add egg, orange peel, and orange juice, mix thoroughly.
• In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients, mixing only until combined.
• Stir in cranberries and nuts.
• Drop dough by tablespoonfuls, about 2 inches apart, on a cookie sheet. Bake 12 to 15 minutes, and then cool on a rack about 30 minutes.
• In a small bowl stir all icing ingredients until smooth. Frost cookies. I like to put the icing into a small ziploc bag, snip off the corner, and pipe spirals onto the cookies.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.

Steps:

• *JarMix Instructions*.
• In 1-qt jar, place brown sugar and pack down.
• Next, pour in sugar and smooth top.
• In medium bowl, combine flour, baking soda, salt and orange peel, mixing well.
• Pour in half of flour mixture and press down.
• Pour in remaining flour mixture and smooth top.
• Pour in cranberries and press down to level.
• Place lid on jar.
• *PreparationInstructions*.
• Preheat oven to 350°F.
• Empty jar contents into large bowl.
• Add butter and eggs.
• Beat until thoroughly mixed.
• Drop rounded teaspoonfuls onto ungreased cookie sheet.
• Bake 10- 12 minutes until lightly browned edges.
• Cool on cookie sheet for 1 minute.
• Transfer cookies to cooling rack.