Cranberry Cookies With Orange Glaze
total: 1 hr 10 mins
Yield: Makes about 40 cookies (serving size: 1 cookie)
10 tablespoons (5 oz.) salted butter, softened
1 ⅓ cups granulated sugar
2 large eggs
3 teaspoons orange zest, plus 3 Tbsp. fresh juice, divided (from 1 large orange)
2 ½ cups (about 10 5/8 oz.) all-purpose flour
1 teaspoon baking powder
½ teaspoon table salt
⅛ teaspoon baking soda
1 cup white chocolate chips (6 oz.)
1 cup chopped fresh or frozen cranberries
1 ½ cups (about 6 oz.) powdered sugar
Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer fitted with the paddle attachment on medium speed until creamy; gradually add granulated sugar, and beat until well combined. Add eggs, 1 at a time, beating just until blended after each addition. Beat in 2 teaspoons of the orange zest until blended.
Stir together flour, baking powder, salt, and baking soda in a small bowl. Add flour mixture to butter mixture gradually, beating on low speed until blended. Stir in white chocolate chips and cranberries.
Drop cookie dough by heaping tablespoonfuls 1 1/2 inches apart onto parchment paper-lined baking sheets. Bake in preheated oven until lightly browned on the bottom, 15 to 17 minutes. Cool cookies on baking sheets for 2 minutes; remove cookies to wire racks to cool completely, about 15 minutes.
Whisk together powdered sugar, orange juice, and the remaining 1 teaspoon orange zest in a small bowl. Drizzle or pipe glaze over cooled cookies; let stand 20 minutes for glaze to set.
Recipe courtesy of My Recipes.