This post is sponsored by Darigold. All thoughts and opinions are my own.
As the temperatures dip, and the days shorten, my choice of beverages tend toward the warmer options. Let’s be honest, once October ends, apple cider goes bye-bye and it’s hello, cocoa. I recently teamed up with Darigold to help spread the word on their new Heat N’ Serve Hot Cocoa. It’s a rich and thick cocoa, good on its own or topped with marshmallows or whipped cream. I wanted to try a different approach to sweets with cocoa and that’s how the idea for this post came about. At first, chocolate and mint pairings came to mind, however, with more time I decided that winter citrus seems to compliment this cocoa beyond any expectation.
This recipe for cranberry orange cookies is one I can see making for Thanksgiving, your work cookie swap, or if you’re expecting any particular bearded, red-suited man this December; yes, perhaps some for him as well. This cookie keeps moist even a few days in, and the frosting sets beautifully for handling later. I think the recipe could be adjusted to taste for the level of citrus and cranberry tartness, so have some fund with the ratios of zest. I include zest from the orange and fresh cranberries in both the cookie and the frosting–but it would be easy to keep all the zest in the cookie and top with cranberry jam or orange marmalade. A build-your-own-cookie bar could also be fun–festive toppings beyond the previously mentioned include: crushed roasted almonds, candied orange rinds, freeze-dried mandarins, chocolate shavings, and more!
Cranberry Orange Cookies
- 6 T Butter, softened
- 2/3 Cup brown sugar, packed
- 1 Egg
- 1/4 C orange juice
- Zest of 6-8 cranberries, grated
- Zest of 1 orange, grated
- 1 1/3 C all purpose flour
- 1/4 t baking soda
- 3/4 t baking powder
- 2 C powdered sugar
- 1 T butter, melted
- 1/4 C orange juice
- Zest from 1 orange, grated
Preheat oven to 350° F and line cookie sheets with parchment paper or silicone baking sheet. Cream the butter, zests (both orange and cranberry), and sugar until light in fluffy. Incorporate in the egg until thoroughly combined. Combine dry ingredients in a separate bowl. Once mixed together, slowly incorporate the dry to the wet ingredients, switching between the dry ingredients and the orange juice until both are thoroughly combined within the batter. Drop onto your prepared cookie sheets 2 inches from each cookie and flatten using the back of a warm spoon.
Bake for 10 minutes or until cookies just start to hint at a golden edge. Avoid overcooking. Remove immediately to a cooling rack and cool thoroughly before icing.
For the icing itself, mix all the ingredients together until smooth and creamy. Let sit for 10 minutes to thicken slightly. Spread on cooled cookies. Serve alongside some Darigold Heat N’ Serve Hot Cocoa.
Makes 2 dozen