Growing Chefs! Ontario Chewy Cranberry and Orange Cookies
Chewy Cranberry and Orange Cookies
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Ingredients
Equipment
Directions
Get Organized
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 425°F.
Line two baking sheets with parchment paper.
Wash and dry the orange. Finely zest the orange, taking care to remove only the brightly coloured outer peel.
Roughly chop the dried cranberries.
Measure the butter, sugar, vanilla, baking powder, salt, egg, and flour separately.
Place the sparkling sugar in a shallow bowl.
Get Cooking!
Combine the softened butter, granulated sugar, orange zest, vanilla, baking powder, and salt in a large bowl.
Beat with an electric mixer until light, creamy, and evenly combined.
Add the egg and beat again. The mixture may appear slightly separated at this stage.
Add the flour and chopped cranberries. Mix on low speed just until a uniform dough forms.
Use a small cookie scoop to portion the dough. Roll each portion gently into a ball, then coat it in sparkling sugar.
Arrange the cookies on the prepared baking sheets, leaving approximately 4 centimetres between them.
Use the flat bottom of a glass or measuring cup to gently flatten each cookie to just over 1 centimetre thick.
Bake for 6 to 7 minutes, until the cookies are barely set and very lightly golden around the edges. Avoid overbaking them, as this will prevent the cookies from remaining soft and chewy.
Allow the cookies to cool on the baking sheets for at least 5 minutes. Transfer them to cooling racks and cool completely before serving or packing them.
Growing Chefs! Ontario Recipe
Chewy Cranberry and Orange Cookies
Ingredients
Equipment
Directions
Get Organized
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
Preheat the oven to 425°F.
Line two baking sheets with parchment paper.
Wash and dry the orange. Finely zest the orange, taking care to remove only the brightly coloured outer peel.
Roughly chop the dried cranberries.
Measure the butter, sugar, vanilla, baking powder, salt, egg, and flour separately.
Place the sparkling sugar in a shallow bowl.
Get Cooking!
Combine the softened butter, granulated sugar, orange zest, vanilla, baking powder, and salt in a large bowl.
Beat with an electric mixer until light, creamy, and evenly combined.
Add the egg and beat again. The mixture may appear slightly separated at this stage.
Add the flour and chopped cranberries. Mix on low speed just until a uniform dough forms.
Use a small cookie scoop to portion the dough. Roll each portion gently into a ball, then coat it in sparkling sugar.
Arrange the cookies on the prepared baking sheets, leaving approximately 4 centimetres between them.
Use the flat bottom of a glass or measuring cup to gently flatten each cookie to just over 1 centimetre thick.
Bake for 6 to 7 minutes, until the cookies are barely set and very lightly golden around the edges. Avoid overbaking them, as this will prevent the cookies from remaining soft and chewy.
Allow the cookies to cool on the baking sheets for at least 5 minutes. Transfer them to cooling racks and cool completely before serving or packing them.