Cranberry Orange Snickerdoodles
Desserts,  Easy,  Our Favorites,  Recipes,  Vegetarian

Cranberry Orange Snickerdoodles

Fresh orange and dried cranberries add seasonal flair to this classic cookie!

How have the holidays been treating you? They’ve been deliciously decadent over in my tiny kitchen!

This year, I decided to switch up one of my favorite cookie recipes, and the results were absolutely fantastic!

Cranberry Orange Snickerdoodles

These cookies are super soft and fluffy. There are just enough little bits of cranberry to add a burst of sweetness every few bites, and the orange flavor goes beautifully with the cinnamon.

These were a big hit with my family, friends and my husband’s co-workers! They will definitely be going into the regular cookie rotation.

Cranberry Orange Snickerdoodles

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Cranberry Orange Snickerdoodles

  • Yield: Makes about 44 cookies 1x


Fresh orange and dried cranberries add seasonal flair to this classic cookie!



  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon freshly grated orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
  • 3 tablespoons white sugar
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 400°F. Line baking sheets with silicone mats or parchment paper.
  2. In a large bowl, cream together butter, shortening, 1 1/2 cups sugar, eggs, orange zest, vanilla and orange extract. Blend in the flour, cream of tartar, baking soda and salt. Gently stir in cranberries until just combined.
  3. In a small bowl, mix together 2 tablespoons sugar and 2 teaspoons cinnamon. Shape dough by rounded spoonfuls into balls (I use a #50 cookie scoop) and roll in cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Using a spatula, immediately remove cookies to a wire rack to cool completely. Enjoy!


Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli (Adapted from Allrecipes)

Recipe Card powered byTasty Recipes

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *