Cranberry Orange Buttermilk Cookies
Ingredients
The cookies
-
¾
cup
dried cranberries
-
1 ½
cups
unbleached all-purpose flour
-
Zest of one
orange
-
¼
tsp
baking soda
-
¼
tsp
salt
-
6
Tbsp.
unsalted butter, at room temperature
-
¾
cup
granulated sugar
-
1
large
egg
-
½
tsp
vanilla extract
-
⅓
cup
well-shaken buttermilk
The glaze
-
to taste
confectioners sugar
-
to taste
orange juice, fresh from the orange
-
to taste
orange zest
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners.
- Soak the dried cranberries in hot water for a few minutes, then drain them.
- In a medium bowl, whisk together the flour, orange zest, baking soda, and salt.
- In a stand mixer, beat the butter until creamy, then add the sugar and beat until fluffy.
- Add the egg and vanilla to the butter mixture, mixing well.
- Gradually mix in the flour mixture and buttermilk, starting and ending with the flour.
- Fold in the drained cranberries.
- Drop the dough by tablespoons onto the baking sheets, leaving space between each cookie.
- Bake one sheet at a time for about 11 minutes.
- Cool the cookies on the baking sheet for 1 minute before transferring to a wire rack.
- For the glaze, whisk together confectioners sugar, orange juice, and zest, then brush or spoon it onto the warm cookies.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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