Eggless Cranberry Orange Cookies From Scratch

Unlike regular sugar cookies these Eggless Cranberry Orange Cookies are a healthy indulgence also if you are looking for an attractive and different flavor Cookies for the Upcoming Christmas Holidays then here you go. This is such a wonderful recipe with the goodness of dried cranberries , nuts , orange flavor and much more. Also Icebox cookies are an easy to make goodies in large batch which I prefer most, just grab the ingredients, roll together, when the dough is firm slice it and bake . The Pre made dough can be stored in the freezer fro several days before bake. Also bakes cookies stays fresh in an air tight container for several days.

Inspired From Tasteofhome

Yields – 2.25 Dozen Cookies as shown below

Ingredients

All Purpose Flour – 1.5 Cups
Unsalted Butter – 1 Stick / 1/2 Cup (softened at room temperature)
Sugar – 1/2 Cup
Whole Milk – 1.5 Tablespoons Plus 1/2 Tbsp Water (or use 2 Tbsp fat free/reduced fat milk without any water and if needed add 1 tsp more milk to bind the dough)
Baking Powder – 3/4 tsp
Vanilla Extract – 1/2 tsp
Grated Orange Zest – 1 tsp
Chopped Nuts – 2-3 Tbsp
Salt – 1/4 tsp
Chopped dried Cranberries – 5-6 Tbsp
Red food Color – 3 drops, Optional

Method

In a bowl combine flour, salt and baking powder, keep aside (Pic 1).
Chop the nuts, cranberries and make all the necessary ingredients ready (Pic 1).
In a mixing bowl, cream butter and sugar until light and fluffy (Pic 2).
Add vanilla extract mix well followed by half of the flour mixture (Pic 3).
Later add milk (Pic 4) and gradually add the remaining flour mixture and mix well (Pic 5).
Don’t over moisture the cookie dough, It should be as shown in step wise Picture 5
If the mixture looks so dry and separate do add the remaining 1 tsp milk.
Divide the batter in to One : Two parts say if the mixture weighs 450 grams (150 grams 1 portion apart and remaining (2 parts) 300 grams apart).

For the 1 part (vanilla dough) stir in orange zest and set aside (Pic 6).
For the remaining two parts, add the cranberries, chopped nuts and food coloring as desired (Pic 6).
Now divide the cranberry dough in to half equal parts to layer between Orange dough .
Make each dough as rectangle log of 8X2 inch (length 8 inches and 2 inch wide) over parchment or wax paper.

Lay one portion of cranberry dough top it with orange dough and then the cranberry dough.
Align them like triple-Decker bus as shown in picture , Cover and refrigerate for 1 to 2 hours or until firm.
Remove dough from the refrigerator, Cut each portion into 1/4-inch slices.
Place them 1 inch apart on a parchment placed cookie sheet or butter/oil greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown.
Remove to wire racks until they turn firm and cool completely.
Store in an airtight container.

Notes

The length and width should remain same as mentioned to cut 1/4 inch log, say if you rolled as 9 inch by 2.5 inches then cut log as 1/3 Inches each slice.
I have used finely chopped Almonds and Cashews along with Cranberries.
Instead of dried cranberries you can use Cherries or Tutti Frutti.
When baking the cookies in batches, You can slice and refrigerate them till you bake.

Kids liked it with Hot Chocolate once they returned from school and few days it went in their School snack box 🙂

Recipe Card

Eggless Cranberry Orange Cookies

Learn to make Eggless Cranberry Orange Cookies From Scratch

All Purpose Flour – 1.5 Cups
Unsalted Butter – 1 Stick / 1/2 Cup (softened at room temperature)
Sugar – 1/2 Cup
Whole Milk – 1.5 Tablespoons Plus 1/2 Tbsp Water (or use 2 Tbsp fat free/reduced fat milk without any water and if needed add 1 tsp more milk to bind the dough)
Baking Powder – 3/4 tsp
Vanilla Extract – 1/2 tsp
Grated Orange Zest – 1 tsp
Chopped Nuts – 2-3 Tbsp
Salt – 1/4 tsp
Chopped dried Cranberries – 5-6 Tbsp
Red food Color – 3 drops (Optional)

In a bowl combine flour, salt and baking powder, keep aside (Pic 1).
Chop the nuts, cranberries and make all the necessary ingredients ready (Pic 1).
In a mixing bowl, cream butter and sugar until light and fluffy (Pic 2).
Add vanilla extract mix well followed by half of the flour mixture (Pic 3).
Later add milk (Pic 4) and gradually add the remaining flour mixture and mix well (Pic 5).
Don’t over moisture the cookie dough, It should be as shown in step wise Picture 5
If the mixture looks so dry and separate do add the remaining 1 tsp milk.
Divide the batter in to One : Two parts say if the mixture weighs 450 grams (150 grams 1 portion apart and remaining (2 parts) 300 grams apart).
For the 1 part (vanilla dough) stir in orange zest and set aside (Pic 6).
For the remaining two parts, add the cranberries, chopped nuts and food coloring as desired (Pic 6).
Now divide the cranberry dough in to half equal parts to layer between Orange dough .
Make each dough as rectangle log of 8X2 inch (length 8 inches and 2 inch wide) over parchment or wax paper.
Lay one portion of cranberry dough top it with orange dough and then the cranberry dough.
Align them like triple-Decker bus as shown in picture , Cover and refrigerate for 1 to 2 hours or until firm.
Remove dough from the refrigerator, Cut each portion into 1/4-inch slices.
Place them 1 inch apart on a parchment placed cookie sheet or butter/oil greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown.
Remove to wire racks until they turn firm and cool completely.
Store in an airtight container.

The length and width should remain same as mentioned to cut 1/4 inch log, say if you rolled as 9 inch by 2.5 inches then cut log as 1/3 Inches each slice. I have used finely chopped Almonds and Cashews along with Cranberiies. Instead of dried cranberries you can use Cherries or Tutti Frutti. When baking the cookies in batches, You can slice and refrigerate them till you bake.