Cranberry Orange Christmas Sandies
Delightful cookies with a perfect blend of tart cranberries and sweet orange zest, making them an irresistible addition to any festive gathering.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1/2 cup powdered sugar Adds a smooth texture.
- 1 large egg Provides moisture and richness.
- 2 teaspoons vanilla extract
- Zest of 1 orange Adds a bright flavor.
Dry Ingredients
- 3 cups all-purpose flour Standard flour for texture.
- 1 teaspoon baking powder Leavening agent.
- 1 teaspoon salt Enhances flavor.
Add-ins
- 1 1/2 cups fresh or dried cranberries Consider rehydrating dried cranberries.
- Juice of 1 orange Optional for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with both granulated and powdered sugars until creamy.
- Add the egg, vanilla extract, and orange zest to the butter mixture; mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the cranberries.
- Cover the dough and refrigerate for at least 30 minutes.
- Once the dough is chilled, scoop and shape it into balls.
- Place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake for about 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks.
Notes
Store in an airtight container for up to one week or freeze for up to three months.