Cranberry Orange Buttermilk Cookie

Here’s the cookie we’re leav­ing for Santa this year.

We always make sure the cookie we choose is one that appeals to cer­tain peo­ple in the fam­ily, (as in mom & dad, since we want to make sure the empty plate looks authentic…)

I love it when the new crops of cit­rus start show­ing up in the stores.  The orange and cran­berry in this cookie are just so per­fect for Christ­mas. The cream cheese-orange glaze tops the cook­ies off wonderfully.

Cranberry Orange Buttermilk Cookie



Cran­berry Orange But­ter­milk Cookie

Yield: makes 20 cookies


  • 1 1/2 cups all pur­pose flour
  • 1/4 tea­spoon bak­ing soda
  • 1/4 tea­spoon salt
  • 6 table­spoons unsalted buter–softened
  • 3/4 cup gran­u­lated sugar
  • 1 large egg
  • 1/2 tea­spoon vanilla
  • 1/3 cup buttermilk
  • zest of 1 orange
  • 1/2 cup dried cranberries–chopped
  • another 1/2 cup dried, chopped up cran­ber­ries for garnishing
  • for the glaze
  • 1 1/2 cups con­fecition­ers sugar
  • 2 table­spoons fresh orange juice
  • zest of two oranges
  • 4 table­spoons cream cheese–softened


  1. Mix glaze ingre­di­ents together well. Set aside.
  2. Pre­heat oven to 350 degrees F. Line 2 bak­ing sheets with either parch­ment paper, or a sil­pat liner.
  3. In a medium bowl, whisk together the flour, bak­ing soda, and salt.
  4. In the bowl of a mixer, beat the but­ter with the sugar. Add the egg, and mix well. Add the vanilla.
  5. Mix in the flour mix­ture and but­ter­milk alter­nat­ing between the two, beat­ing at low speed.
  6. Scrape down the sides and hand stir in the cranberries.
  7. Using a medium (#40) cookie scoop, drop the dough onto the cookie sheets. Bake, 1 sheet at a time, for 10 min­utes, at 350 degrees F.
  8. Trans­fer them to a rack after bak­ing and let cool before frost­ing with the glaze and garnishing.


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