Name: Cranberry and Orange Thins
Prep time: 10 min
Cook time: 8 min
Total time: 48 min
Yield: 36
Cuisine: European
Ingredients: 100g or 3½oz plain / all purpose flour; 75g or 2½oz unsalted butter, room temperature; 100g or 3½oz regular sugar; 1 teaspoon orange extract; Zest of 1 orange; 1/2 cup or 60g dried cranberries; 2 egg yolks

Cranberry and Orange Thins are very thin, crisp, buttery cookies, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.

Following our popular vanilla thins cookie recipe, we thought you'd enjoy a different flavor cookie.

These Cranberry and Orange Thins are a wonderful crisp cookie, using just a few regular pantry ingredients. They are very similar in texture to a florentine cookie, often made for Christmas.

The recipe itself is easy, you just need to add everything to a mixer and combine until you get a cookie dough consistency.

There is a chill time before you bake these cookies. It's really important so make sure you don't skip this step. The dough needs to firm up before you can slice it to bake. If you are living in a really hot country or if the weather is particularly hot when you make these, I suggest popping the dough in the freezer so it's super cold and firm.

These cookies make a lovely addition to an afternoon tea or to have with a morning tea or coffee. When you bite into them, they're crispy, and then when you start chewing, they melt away in your mouth.

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If you make cookies at Christmas time, make a batch of these, you can always divide the dough in half and make another flavor, for example, adding lemon extract instead of orange.

You could decorate the tops with a drizzle of chocolate and Christmas themes sprinkles. The possibilities are endless, so use this as your basic vanilla cookie recipe and change up the flavors so you have a variety!

We love these cookies, and they're an all-time favorite in our house so we hope you enjoy them as much as we do.

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9) Cranberry and Orange Thins

10) Easy Cookie Recipes

Prep time

10 minutes

Chill Time

30 minutes

Cook Time

8 - 10 minutes

Serves

Ingredients

100g or 3½oz plain / all purpose flour
75g or 2½oz unsalted butter, room temperature
100g or 3½oz regular sugar
1 teaspoon orange extract
Zest of 1 orange
½ cup or 60g dried cranberries
2 egg yolks

Instructions

Preheat the oven to 350F or 180°C
In a mixer, add all the ingredients

Combine until the dough comes together. This will take around 3 - 4 minutes if using an electric mixer.

Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 30 minutes.

Cranberry and Orange Thins, cookie dough ready to roll

Tip: If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.

Cranberry and Orange Thins, cookie dough in plastic wrap

After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.

Cranberry and Orange Thins, slice cookie dough roll

Place the cookie discs on to a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.

Cranberry and Orange Thins, dough on cookie sheet

Bake for 6 - 8 minutes until just golden.

Remove from the oven and allow to rest on the cookie tray for 5 minutes.

Transfer to a cooling rack until the cookies completely cool. As they cool, the cookies will become harder and crisp.

Tip: as these cookies are very thin and delicate, it's easiest to use a thin flat-bladed knife and slide it under each cookie and then transfer to the rack.

Cranberry and Orange Thins, on cooling rack

Notes

You can freeze the cookie dough, either when you have rolled it into a sausage shape and wrapped in plastic wrap, or after you have cut into discs.
We don't advise freezing the baked cookies as they are very thin and delicate, and once baked they are crisp. Freezing may soften them
These cookies will last in an air tight container for 2 - 3 days and stay crisp. After that, they do become a little chewy.

If you'd like to make a variety of these cookies, try our lemon and poppyseed cookies and our coconut and lime cookies too!

Recipe Card

Yield: 36

Cranberry and Orange Thins

Cranberry and Orange Thins are very thin, crisp, buttery cookies, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 30 minutes

Total Time: 48 minutes

Ingredients

100g or 3½oz plain / all purpose flour
75g or 2½oz unsalted butter, room temperature
100g or 3½oz regular sugar
1 teaspoon orange extract
Zest of 1 orange
½ cup or 60g dried cranberries
2 egg yolks

Instructions

Preheat the oven to 350F or 180°C
In a mixer, add all the ingredients
Combine until the dough comes together. this will take around 3 - 4 minutes if using an electric mixer.
Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width. Then twist the ends of the wrap and refrigerate for 30 minutes.
After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.
Place the cookie discs onto a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.
Bake for 6 - 8 minutes until just golden.
Remove from the oven and allow to rest on the cookie tray for 5 minutes.
Transfer to a cooling rack until the cookies completely cool. As they cool, the cookies will become harder and crisp.

Notes

If it is particularly hot where you live, place the cookie dough in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.
You can freeze the cookie dough, either when you have rolled it into a sausage shape and wrapped in plastic wrap, or after you have cut into discs.
We don't advise freezing the baked cookies as they are very thin and delicate, and once baked they are crisp. Freezing may soften them
These cookies will last in an air tight container for 2 - 3 days and stay crisp. After that, they do become a little chewy.