With so many types of cookies, and then variations on those types, it can feel like you’ve seen everything before. I can think of at least 10 really great and different chocolate chip cookie recipes without even trying, and I’m sure you can, too. Diving into vintage cookbooks can sometimes give you cool ideas, but as we have all seen, sometimes you get a hollandaise-covered banana ham recipe. We just don’t need that, people.
If you also feel a little cookie fatigue, especially around the holidays when cookies are at the top of many people’s homemade gift-giving lists, allow me to introduce you to this little drop of sunshine. Orange Cranberry Cornbread Cookies have a little grit, a little bite with that savory undertone, but also a bright holiday taste from the orange zest and cranberries. Like the best cookie doughs, it can be made days ahead of time and stored after baking for months in the freezer. Maybe best of all, it’s sure to stand out as a unique, fun cookie offering for your loved ones!
Tips for Making the Best Orange Cranberry Cornbread Cookies
Light and delicate, these cookies are pretty straightforward if you have made butter or sugar cookies before. Here are a few tips to help make the best batch of these Orange Cranberry Cornbread Cookies ever!
- Spoon and measure; don’t scoop! When measuring your flour, spoon flour into a measuring cup until it is heaped, then scrape a butterknife across the top to level it out. This ensures you get the right amount of flour for this recipe. Scooping flour out of the bag will pack flour into the cup, and you will end up with way too much! Cornmeal, though, because of its texture is totally scoopable.
- Keep it cool. Make sure your butter is room temperature, but not melting, before you mix the dough. Really allow your dough to chill out for a while, even overnight, before you shape it into cookies. It helps to have a firmer dough that isn’t rapidly softening from the heat of your hands or your preheating oven.
- Give them space. Do not overcrowd your baking sheet. Give these little babies some room to spread out.
- Don’t overdo it! The goal for these cookies is light, crisp, and airy. Overbaking will quickly turn them brittle.
Storing and Making Orange Cranberry Cornbread Cookies Ahead
Because you have to chill these cookies, they are perfect for making ahead! Make and chill the dough for up to 3 days before baking. Just make sure your dough is in an airtight container or encased in plastic wrap.
Storing these cookies is also easy. In an airtight container, stack the cookies with some parchment between each layer. They will keep in the fridge for up to 4 days. You can also store them the same way or stacked and layered with parchment in a freezer bag for up to 3 months.
Their versatility and easy storage make these cookies a great holiday gift or last-minute treat for guests!
Make these Gluten Free!
I tested these with Bob’s Red Mill 1-to-1 Baking Flour, my absolute favorite GF flour, and they were AMAZING. You cannot tell a difference between the glutinous and gluten-free options. I have not tried these with any other kind of gluten free flour, though. If you do, let me know in a comment how it goes!
Orange Cranberry Cornbread Cookies
- Hand mixer
- Baking sheet(s)
- Parchment paper
- 1.5 cups AP flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1/4 cup dried cranberries
- 1 stick unsalted butter at room temperature
- 2 eggs
- 1.5 tablespoons freshly grated orange zest
- 2 teaspoons baking powder
- 1/4 teaspoon kosher or sea salt
- In a large bowl, add the butter and sugar. Beat on medium speed with the hand mixer until the two are completely smooth and creamed together.
- WIth the mixer on low speed, add the eggs one at time, completely beating into the mixture.
- In a separate bowl, whisk together the cornmeal, flour, salt, and baking powder.
- Add the dry ingredients into the wet ingredients slowly while beating the mixture with the hand mixer on low speed. Thoroughly combine the mixture, but do not overbeat.
- Fold in the orange zest and dried cranberries.
- Cover the bowl with plastic wrap or a lid and refridgerate for 30-45 minutes. You want the dough to be cool enough to easily roll out and be shaped without the butter melting from the heat in your hands.
- Preheat the oven to 325 degrees. Line the baking sheets with parchment paper.
- Roll approximately 1 tablespoon of dough per cookie into balls. Place 2" apart on the parchment. Flatten each cookie slightly with the palm of your hand or the bottom of a glass.
- Bake at 325 degrees for 12-14 minutes or until the bottoms are golden yellow, not brown. The tops will still be pale yellow.
- Allow cookies to cool on the baking sheets before removing.