Advanced

Orange-Frosted Cranberry Cookies

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Share the classic flavor combo of orange and cranberry in a frosted homemade cookie.

false

(25 Ratings)

25 Ratings

5 spoons 72%

4 spoons 20%

3 spoons

2 spoons

1 spoons

Member Reviews (16)

b4918acb-8425-4b3c-8e98-0ef694de2aac

Pin It

PREP TIME
1 Hr 20 Min
TOTAL TIME
1 Hr 50 Min
SERVINGS
48

1: cup granulated sugar

1/2: cup packed brown sugar

1: cup butter or margarine, softened

1: teaspoon grated orange peel

2: tablespoons orange juice

1: egg

2 1/2: cups Gold Medal® all-purpose flour

1/2: teaspoon baking soda

1/2: teaspoon salt

2: cups coarsely chopped fresh or frozen cranberries

1/2: cup chopped nuts, if desired

Frosting

1 1/2: cups powdered sugar

1/2: teaspoon grated orange peel

2: to 3 tablespoons orange juice

Save $$$ on your favorite brands

1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
2 In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
3 Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4 In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Save time and lower the calories! Skip the frosting, and dust cookies and serving plate with powdered sugar.

Drop dough onto cookie sheet about 2 inches apart to prevent cookies from baking together when dough spreads.

Use a spring-handled ice cream scoop to drop the dough. You'll get cookies of the same size that will bake evenly.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 100

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 65mg;
Total Carbohydrate 16g

(Dietary Fiber 0g,
Sugars 10g),

Protein 0g;

Percent Daily Value*:

Vitamin A 2.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 2.00%;

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 16 Reviews View All

Posted 12/20/2011 7:06:25 PM REPORT ABUSE UnderTheChair said:

Rating:

Just baked these at 6500 ft. elevation. Here are the changes I made: 1. added 3 tsp. extra orange juice to batter 2. decreased baking soda approx 50% 3. increased temperature 10 degrees to 385 4. icing measurements (2.5 Tbs juice; 2 c. powdered sugar) These were delicious, even without nuts. I'm sure they will be even better with walnuts or pecans next time. Or pistachios? Mmm...Thanks for the keeper.

This reply was: Helpful Inspiring

Posted 12/30/2010 5:17:00 PM REPORT ABUSE MrsChevy said:

Rating:

I made these for a cookie exchange at work and they were a big hit! Like a previous reviewer mine weren't flat and looked like small biscuits, plus they were more cakey, but still delicious. I decreased the white sugar by 1/4 cup and they weren't over- or under-sweetened. Two tips that may help future users: --don't try to chop your cranberries by hand, you'll go nuts; use your food processor! --line your cookies up on a foil-covered baking sheet and use a silicone pastry brush to frost them, then stick them in the fridge for 10 or 15 minutes so the icing can set (I then left mine out overnight for good measure). The silicone brush is fast and very easy to clean.

This reply was: Helpful Inspiring

Posted 12/23/2010 4:21:18 PM REPORT ABUSE ryco said:

Rating:

I used cranraisins and about 1/4 cup raisins to make up the shortfall. I decreased both sugars by 1/4 cup as per other reviewers suggestions. Don't skip the frosting- it makes the cookie! I added an extra 1/4tsp orange zest to it (increased it in receipe slightly too. My first batch didn't flatten as the ones pictured, they look more like small biscuits. They still look and taste great but cannot be nicely frosted. I flattened the batter slightly with the bottom of a glass for following batches. Really good recipe. Thank you

This reply was: Helpful Inspiring