Orange Cranberry Cookies and More Pressure Cooker Delights
These soft and chewy orange cranberry cookies are bursting with citrus zest and studded with tart cranberries—perfect for festive baking or everyday sweet cravings.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 ⅓ cups granulated sugar
- 1 Tablespoon orange zest
- 2 egg yolks large
- 3 Tablespoons orange juice
- 3 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups fresh cranberries
- ½ cup granulated sugar for topping
- 2 teaspoons orange zest for topping
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, sugar, and orange zest until light and fluffy.
- Add egg yolks and orange juice, and mix well until combined.
- In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients until a soft dough forms.
- Gently fold in the cranberries until evenly distributed.
- Rub topping sugar and orange zest together with your fingers until fragrant.
- Scoop dough into 1½ tablespoon balls and roll in orange-sugar topping. Space 2 inches apart on baking sheet.
- Bake for 11–13 minutes, until edges are light golden. Cool 5–10 minutes on the baking sheet before transferring to a wire rack.
Notes
Store in airtight containers up to 4 days at room temperature. Freeze after baking or as dough balls if desired.