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Cranberry-Orange Spice Cookies

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Author Deb Attinella {Cooking on the Front Burner}



  • 2 3/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter NO substitutions
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract


  • Basic dough above
  • 1/2 cup finely chopped craisins
  • 1/4 cup finely chopped crystallized ginger
  • 2 teaspoon grated fresh orange peel
  • 2 teaspoon pumpkin pie spice
  • 3 tablespoons green sugar crystals
  • 3 tablespoons red sugar crystals


  1. Start making dough by combining the flour, baking soda and salt
  2. In a large bowl mix on medium speed the butter and sugar for 1 minute until creamy.
  3. Add egg and vanilla; beat until well mixed.
  4. Reduce speed to low and add in flour gradually along with the craisins, ginger, orange peel and pumpkin pie spice
  5. Form into ball then on a lightly floured surface divide dough in half and shape each into a 10? squared off log (I used 2 rulers to help form)
  6. Wrap each in plastic wrap and refrigerate at least 10 hours (or 2 in freezer)
  7. Preheat oven to 350 and line cookie sheets with parchment paper.
  8. Place the green crystals on a piece of wax paper then unwrap one log and roll/pat crystals onto log.
  9. Cut log into 1/4? thick slices and bake for 14-16 minutes (until golden)
  10. Cool on wire rack
  11. Repeat with red crystals with other log.
  12. These need to be stored in a tight container room temp for one week or can be frozen up to 3 months.