With Thanksgiving over, it’s now time to move on to the next round of Holiday. Christmas is just around the corner, and then it’s New Years! For several years now, my mom and I get together and bake up a few different kinds of cookies together. We each pick a few of our favorites and we make them in tangent to share with friends and family as a fun homemade gift.
Cranberry Orange cookies are always one of my mom’s go-to cookie recipes. They’re sweet, tart, and really are the perfect bite of holiday cheer. I mean… look at them! They just scream fa-la-la-la-l'a’!
Many years ago, probably back about… 6-7 years actually, I had made some of these Cranberry Orange Cookies myself. This back back more towards the beginning of my more health conscious and cooking adventures. They were a HUGE hit.
Today I finally decided to dust that old recipe off and give it a shot again. And honestly, I’m not sure why I didn’t do it sooner than this! I suppose it’s because my mom had taken over the Cranberry Orange Cookie making and there sure wasn’t any need for TWO kinds.
Yes. My version is lightened up. And YES. My version is every bit as amazing as the original. I started out lightening these cookies up by using a light butter. I also subbed in natural sweeteners (stevia and stevia blends) to cut down on all that sugar.
In the end, you get a cookie that’s perfectly sweet, tangy, and guilt-free!
TheSkinnyFork.com If you're looking for the perfect holiday cookie, look no further! These cranberry orange cookies are lightened up and taste AMAZING. Perfect for Christmas and New Years! Prep Time: 15 Minutes • Cook Time: 15 Minutes
Servings: 48 • Serving Size: 1 Cookie • Calories: 62 • Fat: 3 g • Saturated Fat: 2 g • Carb: 13 g • Fiber: 0 g • Protein: 1 g • Sugar: 3 g • Sodium: 45 mg
Cookies:
• 1 C. Light Butter, Softened
• 1/2 C. Sugar
• 1/2 C. Natural Sweetener (Stevia in the Raw, etc.)
• 1/4 C. Brown Sugar/Stevia Blend
• 1 Whole Large Egg
• 1 Tsp. Orange Zest
• 1 2 Tbsp. Fresh Orange Juice
• 2 1/2 C. All-Purpose Flour
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 2 C. Cranberries, Chopped
Orange Glaze:
• 1/2 Tsp. Orange Zest
• 3 Tbsp. Fresh Orange Juice
• 1 1/2 C. Confectioners' Sugar Substitute
Directions:
Preheat the oven to 350 degrees F. and line a few baking sheets with foil, parchment, or silicone baking mats; set aside.
In a large bowl, beat together the 1 C. butter, 1/2 C. sugar, 1/2 C. sweetener, and 1/2 C. brown sugar blend until smooth and creamy.
Add in the egg, 1 Tsp. orange zest, and 1 Tbsp. orange juice. Beat again until well combined.
In another bowl, whisk together the 2 1/2 C. flour, 1/2 Tsp. baking soda, and 1/2 Tsp. salt until well blended.
Add the flour mixture to the butter mixture and stir until just combined.
Fold in the 2 C. chopped cranberries.
Scoop the batter out by rounded spoonfuls onto the prepared baking sheets about 2 inches apart.
NOTE: I used my 1 Tbsp. cookie scooper for this.
Place the baking sheets in the oven and bake for about 15 minutes or until the edges are starting to brown.
Once done, remove from the oven to cool slightly before transferring to a wire rack to continue cooling.
While the cookies are cooling, whisk together the 1/2 Tsp. orange zest, 3 Tbsp. orange juice, and 1 1/2 C. confectioners’ sugar substitute.
When the cookies are cooled, drizzle the orange glaze over the top and allow to set for about an hour. Enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Fat Abs • Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free
