Best Orange Cranberry Drops Recipes

ORANGE CRANBERRY DROPS

Steps:

• Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
• Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

ORANGE CRANBERRY DROPS

Steps:

• Preheat oven to 325 degree F. Grease baking sheets or line with parchment paper.
• In large bowl, cream together the white.
• and brown sugars and the butter. Add and stir in the egg, orange juice, extract and zest.
• Sift togther the flour, baking powder, soda, and salt; mix into the orange mixture. Stir in the cranberries.
• Drop by heaping teaspoons 2 inches apart onto prepared cookie sheet. Bake 10-12 minutes in preheated oven or until edges are beginning to brown. Cool on baking sheets 5 minutes, then remove and cool completely.

ORANGE CRANBERRY DROPS

Steps:

• 1. Preheat oven to 375F. LIghtly grease cookie sheets, or line with parchment paper.
• 2. In a medium bowl, cream togeather the white sugar, brown sugar, and butter.
• 3. Stir in the egg, orange juice, orange extract, and orange zest.
• 4. soft togeather the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries.
• 5. Using a small cookie scoop, drop the dough onto prepared cookie sheets, 2 inches apart.
• 6. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

ORANGE CRANBERRY DROPS

Steps:

• 1. Preheat oven to 375°F (190°C). Lightly grease cookie sheets, or line with parchment paper or Silpat sheets.
• 2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries.
• 3. Drop cookie dough by heaping teaspoonfuls 2 inches apart on the prepared cookie sheets.
• 4. Bake for 10-12 minutes, or until the edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
• 5. NOTE: The cookies spread quite a bit and were fairly thin. To compensate for that, when I make these again, I will probably use butter flavored Crisco. I used a small ice cream scoop and a double recipe made 44 - 2½" cookies.