Reviews & Comments

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.

The first time I made these cookies, I followed the recipe exactly. My family said they tasted great but I thought it was too sweet. The cookies alone (without the frosting) were very sweet. Still, my family ate them. The second time I made these cookies, I omitted the orange juice and left the frosting out. I added chopped walnuts and semi-sweet chocolate chips with dried cranberries and REALLY LOVED that batch. I used semi-sweet chips instead of milk chocolate because the orange peel and cranberries already offered enough sweetness.

We love these cookies and make them every chance we get. Great for the kids! I use the Orange Craisins and eliminate the frosting all together...much easier and a huge hit!

These cookies are delicious. I did not have an orange and could not get fresh cranberries so I substituted lemon and lemon peel and blueberries. They were "FAB". I will try the original recipe around the holidays when fresh cranberries are available. My family loved them and they were gone in a blink of the eye........