Soft, chewy, delicious cranberry orange cookies are the ultimate Christmas cookie recipe this year. Dried cranberries, orange zest, and more collide in this easy cookie-cutter cookie recipe.
Start by adding your flour and butter into a bowl. You will want to work the doug hand break it up until it forms small pea size crumbles.
Now you will stir in cottage cheese, orange zest, and cranberries.
Once your cookie dough is mixed, roll into a ball and place in the fridge for up to an hour.
Now preheat the oven to 400 degrees and line your baking sheet with a silicone mat or grease the pan.
Roll out your dough to 1/8 inch thick. Then use a 2 - 2 1/4 inch cookie cutter.
Place cookies on pan and bake 12-15 minutes.
Once done remove and place on a cooling rack.
When your cookies are fully cooled, you can add your powdered sugar, orange extract, butter, and cream cheese in a bowl. Whisk until fully creamy. Then drizzle the cream cheese glaze over the cookies.
Store your cranberry orange cookies in the refrigerator.
Notes
You can double this recipe if you need to have extra cookies on hand.
Freeze leftover cookies you don't plan to eat. They will freeze up to three months.
Store your cookies in the fridge.
Place wax paper between the layers if you plan to stack to prevent sticking.
Add in some white chocolate chips for flavor or even crushed pecans for a crunch factor.
You can make these cookies a day in advance of when you plan to serve.
Stick a toothpick in the cookies and if no cookie batter is on the toothpick your cookies are done.
Don't overbake or it will dry these cookies out and make them crunchy.
Make sure when you zest you only get the orange-colored flesh. The white flesh will make the zest tart.