Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes. Source: EatingWell Magazine, November/December 2007

EatingWell Test Kitchen
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Ingredients

Directions

  • Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.

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  • Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

  • Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.

  • Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Tips

Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

102 calories; 4.5 g total fat; 0.4 g saturated fat; 94 mg sodium. 24 mg potassium; 15 g carbohydrates; 1 g fiber; 10 g sugar; 1.2 g protein; 6 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 13 mg calcium; 7 mg magnesium; 9 g added sugar;

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2018
Great cookies! Made a few changes: used AP flour butter instead of oil subbed white chocolate chips for walnuts because of a nut allergy added a 1/2 teaspoon of vanilla and used 1/2 cup white sugar and 1/4 cup brown sugar. And I skipped the final step of rolling the cookies in sugar. The dough was sticky so I just used a scoop and put the cookies straight on the cookie sheet from the bowl. Will def make again! Read More
Rating: 4 stars
07/23/2015
Delicious but very messy These cookies were delicious. I used regular white unbleached flour because that's what I had (and added about 1/2 cup when I saw how sticky the dough was) but otherwise followed exactly. I ended up giving up trying to roll them into cookies and made a cookie cake and cut into bars instead. Next time might add oatmeal to the dough. I also made a glaze out of the rest of the juice from the orange and powdered sugar a great add if you're not concerned about sugar count. My dad is allergic to eggs so we're always looking for baked goods he can eat - this is a keeper! Pros: Delicious flavor. Dairy-free. Cons: Way too sticky and messy to work with Read More
Rating: 5 stars
12/19/2013
These cookies are a family favorite! These cookies are a favorite in my home and the first to disappear at family parties. I make a few adaptations when I make them though. First I use white all-purpose flour instead of pastry flour. Due to the stickiness of the dough I add about a quarter cup more flour to the recipe. I also throw in half a bag (about a cup?) of white chocolate chips. I add slightly more orange zest than what is called for and naturally squeezed orange juice from the orange that I am zesting. I flour my hands before I begin rolling a small amount of dough into an inch-sized ball in my hands to help with the stickiness before rolling in in the extra sugar. Serve them at a party and these cookies will leave your guest begging for more! Pros: Amazing flavor easy recipe Cons: Cookie dough is very sticky if you follow the recipe as is. Read More
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Rating: 4 stars
01/05/2013
Yummy Cookie with Some Changes After reading reviews decided to make these substituting 1/2 cup butter 1 egg and 3/4 cups sugar for the applesauce oil and sugar. Excellent results. Will definitely make these again. Pros: Excellent Flavor Read More
Rating: 4 stars
12/07/2011
Love these Will make again using minced dried fruit for a fruitcake cookie but the original recipe is a favorite. I especially like the orange flavor. Read More
Rating: 4 stars
11/28/2011
CON Cookies The taste is very bright but I think the problem with the consistency is that most cookie recipes call for butter or shortening creamed together. Instead this recipe calls for oil and there is no egg here to help bind the dry ingredients. A coarser flour like all-purpose may hold up better than pastry flour. I think the originator has the right idea as far as the taste combination but this recipe may work better as a bar cookie as the batter is thin or loose. Pros: Flavorful Very Moist Cons: Wet ingredients Read More
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Rating: 4 stars
10/30/2011
Great recipe. Some of the best cookies i have ever made. Big hit everytime I make them. Read More
Rating: 4 stars
10/30/2011
Yummy cookies! Just made some right now. i made some subsitutions but it came out lovely anyway.. Instead of applesauce I blended up some pineapple. I used a little less sugar and less oil. Instead of walnuts I chopped up some almonds. I will definitely be making this again!:) Read More
Rating: 4 stars
10/29/2011
Made these last night. I used 1/2 cup sugar and it was plenty sweet. Good cookies! Read More
Rating: 4 stars
10/29/2011
I'd give these cookies 5 stars for flavor but only 4 overall because the batter was such a loose mess to work with. I tripled the recipe with frequent breaks to put the batter back in the fridge to firm up. If I make again I'll follow Val's suggestion to use less oil. But my oh my are these yummy! Read More
Rating: 4 stars
10/29/2011
Good This cookies are very yummy however not what I expected. I made a few changes to this recipe such as using 1/2 cup of sugar as suggested by a review and I used whole wheat flour by King Arthur instead of pastry flour (as I have yet to find pastry flour). While these cookies were tasty they came out tasting more like a bread than a cookie. This could be due to my changes though i'm not sure. Also the dough was sticky and hard to deal with. Will be making this again though. Pros: Tasty Cons: sticky sticky sticky Read More