Cranberry Orange Cookies With Crystallized Ginger

The scent of citrus and spice always transports me back to my grandmother’s kitchen during the holidays. She always had a tin of festive cookies ready for any guest, expected or not, and these cranberry orange cookies with crystallized ginger were a staple. The bright, tangy cranberries, the zesty orange, and the subtle heat of the ginger created a symphony of flavors that danced on my tongue. Making these cookies is a way for me to keep her spirit and warmth alive, especially during the colder months.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: Overnight chilling + 30 minutes
• Servings: 30-40 cookies
• Yield: 30-40 cookies
• Dietary Type: Vegetarian (can be adapted to vegan with substitutions)

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup vegetable shortening
• 3⁄4 cup powdered sugar
• 3 tablespoons cream (can substitute with plant-based cream for a vegan option)
• 2 teaspoons pure orange extract
• 1 teaspoon freshly grated orange zest
• 1 1⁄2 cups fresh cranberries, chopped
• 1-3 teaspoons candied ginger, very finely chopped (adjust to your preference)
• 2 tablespoons fresh orange juice
• 1 cup powdered sugar (for glaze)
• 4-6 drops orange food coloring or 4-6 drops red food coloring (optional, for glaze)

Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Grater
• Cutting board
• Knife
• Wax paper
• Cookie sheets
• Oven
• Cooling rack
• Small bowl for glaze

Instructions

1. In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution of the leavening agents. This step is crucial for achieving a light and tender cookie.
2. In a separate, large mixing bowl, cream together the vegetable shortening and powdered sugar using an electric mixer. Beat until the mixture is light and fluffy. This process incorporates air, which contributes to the cookie’s delicate texture.
3. Add the cream, orange extract, and grated orange zest to the creamed mixture. Mix until well combined. The orange zest provides a vibrant citrus aroma and flavor that complements the cranberries beautifully.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Fold in the chopped fresh cranberries and finely chopped candied ginger. Ensure that the cranberries and ginger are evenly distributed throughout the dough.
6. Divide the dough in half. On a lightly floured surface, form each portion of the dough into a log, approximately 1 1/2 inches in diameter.
7. Wrap each log tightly in wax paper. This prevents the dough from drying out and helps it maintain its shape during chilling.
8. Chill the dough in the refrigerator for at least overnight, or preferably 24 hours. This allows the flavors to meld together and the dough to firm up, making it easier to slice.
9. Preheat your oven to 375°F (190°C). Lightly grease your cookie sheets or line them with parchment paper. Parchment paper is recommended for easy cleanup and to prevent the cookies from sticking.
10. Remove the chilled dough logs from the refrigerator. Using a sharp knife, cut the logs into 1/4-inch thick slices.
11. Place the cookie slices on the prepared cookie sheets, leaving about 1 inch of space between each cookie.
12. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies during the last few minutes of baking, as oven temperatures can vary.
13. Remove the cookies from the oven and transfer them to a wire cooling rack to cool completely.
14. While the cookies are cooling, prepare the glaze. In a small bowl, mix together the fresh orange juice, powdered sugar (for glaze), and food coloring (if using). Stir until smooth. Adjust the amount of orange juice to achieve the desired consistency.
15. Once the cookies are completely cooled, drizzle the glaze over the top of each cookie. Allow the glaze to set before serving.

Expert Tips & Tricks

• For a more intense orange flavor, add a few drops of orange oil to the dough along with the orange extract.
• If you don’t have fresh cranberries, you can use frozen cranberries, but be sure to thaw them and pat them dry before chopping.
• If the dough is too soft to handle after chilling, place it in the freezer for 15-20 minutes to firm it up further.
• To prevent the cookies from spreading too much during baking, make sure your shortening is cold.
• For a festive touch, sprinkle the glazed cookies with finely chopped candied ginger or orange zest.

Serving & Storage Suggestions

Serve these delightful cranberry orange cookies with a warm cup of tea or coffee. They are also a wonderful addition to any holiday dessert platter.

To store, place the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can freeze the cookies for up to 2 months. Thaw them completely before serving. You can also freeze the unbaked dough logs for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight and proceed with the recipe as directed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	102 kcal	N/A
Calories from Fat	35 kcal	N/A
Total Fat	4 g	6%
Saturated Fat	1.3 g	6%
Cholesterol	1.7 mg	0%
Sodium	26.3 mg	1%
Total Carbohydrate	16 g	5%
Dietary Fiber	1.1 g	4%
Sugars	9.9 g	N/A
Protein	1 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Cranberry Orange Cookies: Substitute the cream with plant-based cream (such as oat cream or coconut cream). Ensure your shortening is also plant-based.
• Gluten-Free Cranberry Orange Cookies: Use a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum to improve the texture.
• Cranberry Orange Walnut Cookies: Add 1/2 cup of chopped walnuts to the dough for added crunch and flavor.
• Lemon Cranberry Cookies: Substitute the orange zest and extract with lemon zest and lemon extract for a bright, citrusy twist.
• Spice it up: Add a pinch of ground cinnamon or nutmeg to the dough for a warmer, spicier flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is it important to chill the dough?
A: Chilling the dough allows the flavors to meld together, prevents the cookies from spreading too much during baking, and makes the dough easier to slice.

Q: Can I use dried cranberries instead of fresh?
A: Yes, you can use dried cranberries, but rehydrate them slightly by soaking them in warm water for 10-15 minutes before chopping and adding to the dough.

Q: How do I prevent the glaze from being too runny?
A: Add powdered sugar gradually until you reach the desired consistency. If the glaze is too thick, add a tiny bit more orange juice.

Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: What if my cookies are browning too quickly?
A: Reduce the oven temperature by 25 degrees Fahrenheit and bake for a few minutes longer. You can also tent the cookies with foil to prevent them from browning too much.

Final Thoughts

I hope this recipe brings you as much joy as it brings me. The combination of tangy cranberries, bright orange, and spicy ginger is truly irresistible. Don’t be afraid to experiment with different variations to create your own signature cranberry orange cookie. Whether you’re baking for a holiday gathering or simply want a comforting treat, these cookies are sure to be a hit. I encourage you to bake a batch and share them with your loved ones, along with a warm cup of something delicious! Happy baking!