When I first tried a Brown Butter Cranberry Orange Cookie, I was struck by the unique blend of flavors. The nutty notes of browned butter paired surprisingly well with the tart cranberries and vibrant orange zest. It’s a perfect treat for any occasion. If you’re curious about how to recreate this delightful cookie, let’s explore the ingredients and steps involved. You might just want to whip up a batch yourself.
What kind of recipe is it?
The Brown Butter Cranberry Orange Cookie is a delightful twist on classic cookies, offering a rich, nutty flavor from the browned butter, complemented by tart cranberries and zesty orange.
This recipe is perfect for those who appreciate elevated baking and seasonal flavors, making it an excellent choice for holiday gatherings or cozy afternoons.
Its unique combination of sweetness and acidity appeals to a wide range of taste buds, ensuring both novices and experienced bakers will find joy in creating this treat.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes |
| Number of Servings | About 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Dried cranberries | 1 cup |
| Orange zest | Zest of 1 large orange |
| Chopped pecans (optional) | 1/2 cup |
| Confectioners’ sugar | For dusting (optional) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for combining ingredients; large bowl for wet ingredients, medium for dry | Any large container or pot |
| Measuring Cups (Dry & Liquid) | Ensures accurate ingredient quantities; dry cups for flour/sugar, liquid for butter/eggs | A standard coffee mug or glass cup |
| Measuring Spoons | Used for precise small measurements like baking powder and spices | Tablespoon and teaspoon from your kitchen |
| Stand Mixer or Hand Mixer | Mixes ingredients thoroughly, especially for creaming butter and sugars | Whisk or fork (manual mixing) |
| Rubber Spatula | Helps fold in dry ingredients and scrape bowls clean | Wooden spoon or plastic spoon |
| Wooden Spoon | For mixing dough and combining ingredients thoroughly | Any sturdy spoon |
| Baking Sheets (2-3) | Provides a surface for baking cookies; multiple sheets allow for batch baking | Any flat, oven-safe tray |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to baking sheets and makes cleanup easier | Greasing baking sheets with butter or oil |
| Cookie Scoop or Spoon | Ensures uniform cookie size for even baking | Tablespoon for spooning dough |
| Cooling Rack | Allows cookies to cool evenly without steaming | A wire rack, or place cookies on a plate |
| Oven Thermometer | Ensures the oven is at the right temperature for baking | Check if your oven has a built-in thermometer |
Cooking Steps
- Preheat the oven to 180 °C (350 °F) and position the racks in the middle of the oven.
- Prepare your baking sheets by lining 2–3 sheets with parchment paper or silicone mats to prevent sticking. Set aside.
- In a medium mixing bowl, combine 240 g (2 cups) of all-purpose flour, 5 g (1 tsp) of baking soda, and 5 g (1 tsp) of salt. Whisk thoroughly to blend.
- In a large mixing bowl, melt 170 g (3/4 cup) of unsalted butter over low heat or in the microwave until browned, approximately 5–7 minutes. Stir continuously until it has a nutty aroma and has darkened to a golden brown color.
- Remove from heat and allow to cool slightly.
- Once the butter has cooled, add 200 g (1 cup) of packed brown sugar and 100 g (1/2 cup) of granulated sugar to the bowl with the butter.
- Using a stand mixer or hand mixer on medium speed, beat the butter and sugars together until the mixture is light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Incorporate 1 large egg and 1 large egg yolk into the butter-sugar mixture, along with 5 ml (1 tsp) of vanilla extract and the zest of 1 orange. Mix on medium speed until fully combined.
- Gradually add the dry mixture from the medium bowl to the wet mixture, mixing on low speed until just combined.
- Fold in 200 g (about 2 cups) of fresh or dried cranberries using the rubber spatula until evenly distributed throughout the dough.
- Using a cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheets, leaving about 5 cm (2 inches) between each cookie to allow for spreading.
- Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers appear slightly undercooked. The cookies should be golden brown in color with a fragrant aroma.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
- Then transfer the cookies to a cooling rack to cool completely.
- Allow the cookies to cool for at least 15 minutes, ensuring they’re firm to the touch before serving.
Variations
- Chocolate Chip Cranberry Cookies: Fold in 120 g (1 cup) of semi-sweet chocolate chips along with the cranberries for a rich flavor combination.
- Vegan Orange Cranberry Cookies: Replace the butter with 170 g (3/4 cup) of coconut oil and use 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg and yolk.
- Gluten-Free Cranberry Cookies: Substitute the all-purpose flour with a gluten-free flour blend (240 g) for a gluten-free version without sacrificing texture.
- Maple Pecan Cranberry Cookies: Mix in 100 g (1 cup) of chopped pecans and replace brown sugar with 200 ml (3/4 cup) of maple syrup for a nutty flavor twist.
- Spicy Pumpkin Cranberry Cookies: Add 100 g (1/2 cup) of pumpkin puree and 5 g (1 tsp) of pumpkin spice to the wet mixture for a cozy fall-inspired cookie.
- Coconut Lime Cranberry Cookies: Substitute orange zest with the zest of 2 limes and add 50 g (1/2 cup) of shredded unsweetened coconut for a tropical flavor.
- Chia Seed Protein Cranberry Cookies: Incorporate 30 g (1/4 cup) of chia seeds and replace the egg with 60 ml (1/4 cup) of almond milk for added protein and a vegan option.
- Baked Cranberry Orange Cookie Bars: Spread the dough into a lined square baking pan instead of mounding individual cookies; bake for 20-25 minutes at the same temperature for cookie bars.
Tips on plating and presentation
While the flavor of brown butter cranberry orange cookies is sure to impress, the way you plate and present them can elevate the entire experience.
I love using simple plating techniques, like stacking two cookies and drizzling a bit of melted chocolate on top.
To finish, I add cookie garnishes like fresh orange zest or a sprinkle of powdered sugar for that extra touch.
What other dishes can I pair it with?
After you’ve perfected the presentation of your brown butter cranberry orange cookies, it’s time to think about what delicious dishes can complement them.
I love pairing them with savory dishes like rosemary-infused goat cheese tarts or flavorful charcuterie boards.
For a festive touch, serve them alongside assorted festive appetizers, such as spiced nuts or cranberry brie bites, to elevate your holiday gatherings.
What drinks can I pair it with?
What drinks can truly enhance the delightful flavors of brown butter cranberry orange cookies?
I’ve found that rich coffee pairings elevate their nuttiness wonderfully, particularly a smooth latte or a mocha.
If you prefer tea options, a spiced chai or an orange-infused herbal tea complements the citrus notes beautifully.
Either choice brings out the unique flavors of these delicious cookies!
Frequently Asked Questions
Can I Use a Different Type of Flour in This Recipe?
Absolutely, I’ve used alternative flours before! Just keep in mind that different flours can change the texture of your dough. Experimenting might lead to fantastic results, so don’t hesitate to try something new!
How Should I Store Leftover Cookies?
I store leftover cookies in an airtight container at room temperature. To keep them fresh longer, I add a slice of bread. That’s one of my best storage methods and an essential cookie freshness tip!
Can I Freeze These Cookies for Later?
Absolutely, I freeze cookies all the time! Just wrap them in plastic wrap, then place them in an airtight container. Those freezing tips ensure they stay fresh for later enjoyment. Happy cookie storage!
What Are Common Substitutions for Dairy in This Recipe?
You can substitute dairy with coconut milk or almond milk for liquid. For a buttery flavor, I use vegan butter and cashew cream works great for a rich texture. These options keep the recipe deliciously dairy-free!
How Can I Make These Cookies More Chewy?
To make the cookies chewier, I increase moisture by adding an extra egg yolk or a tablespoon of honey. I also adjust the baking time slightly, pulling them out a bit early for a softer texture.