Cranberry-Orange-Nut Cookies

November/December 2007

Your rating: None Average: 4.1 (61 votes)

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.

"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...
Cranberry-Orange-Nut Cookies

10 Reviews for Cranberry-Orange-Nut Cookies

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!

Delicious flavor. Dairy-free.
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!

Amazing flavor, easy recipe
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.

Excellent Flavor
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.

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.

Flavorful, Very Moist

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner