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Three round wooden cutting boards topped with cookies are sprinkled with dried cranberries and orange slices

Orange Cranberry Cornbread Cookies

5 from 2 votes
Prep Time 1 hr
Cook Time 15 mins


  • 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.