Orange Cranberry Cookies | Soft and Chewy

Cranberry Orange Cookies
:: Cook Me Food::
These orange cranberry cookies are definitely a delight to anybody's taste buds. They have crisp edges with soft and chewy centers. Every bite is a perfect balance of zest and sweetness.
You’ll need:
• 2 ½ cup (312g) all purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• ¾ cup (168g) unsalted butter (softened)
• 1 cup (152g) light brown sugar (lightly packed)
• ½ cup (100g) white sugar
• 1 tbsp orange zest
• 1 whole medium egg
• 1 tsp orange extract
• 2 tbsp orange juice
• 1 cup (121g) dried cranberries
Sugar Glaze: OPTIONAL
• ½ cup powdered sugar
• 3 tsp orange juice
Makes 24 cookies
:: HELPFUL HINTS ::
Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
Do not overcook these cookies. You want them to be just golden at the edges but still soft in the middle (Oven temperatures may vary. I use a conventional oven and I take my cookies out at 11-minute mark). They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
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