It doesn’t matter if an afternoon tea or a coffee is your thing, Orange Cranberry Tea Time Cookies is about to make your afternoon’s just a little bit more enjoyable!
Orange Cranberry Tea Time Cookies is a great recipe that works very well with dried fruit. If you’re at all much like us, there’s always dried fruit in the pantry. We like to keep a good stock and supply of dried cranberries, apricots, raisins, dates, etc. And, I always have glace cherries and dried mixed peel on hand. I think it’s the Newfoundlander in me, and maybe it’s not. Maybe it’s just because I can’t resist the sweet taste and chewy texture of preserved and candied fruits.
In this particular recipe, I combined dried cranberries, which you can find just about anywhere these days, with candied orange peel. Most stores – especially baking supply stores or bulk stores – will carry candied peels at Christmastime, so if you can’t find them all year round, I have a solution for you. Paradise Fruit Company, in Florida, offers a wide selection of candied peels, glace fruit mixes, and the most delicious crystallized ginger.
You can have the product delivered right to your door and it’s super fresh, and the colours are so vibrant. I was particularly thrilled with the intense flavour of their candied orange peel for obvious reasons – they’re in Florida and they have access to the most fresh oranges! Be sure to check out their website and get your hands on some of their products. I have a nice stash in my pantry right now, but I’ll need more by the time fall rolls around! To make life easier, here’s a direct link: Paradise Fruit Co.
Maybe it’s my British heritage, or maybe it’s because I know a good thing when I see it, but afternoon sweet treats with a cup of tea or coffee has always been a part of my life. An afternoon hot beverage is very common in Newfoundland, and I still have a coffee almost every afternoon. On the weekends, particularly, I love to have my coffee with a scone or a biscuit. That’s what I love about these Orange Cranberry Tea Time Cookies. They are soft and fluffy like a scone – not too sweet either – and, they’re also very cookie like in their appearance. Oh, and the texture is so great with the chewy, tart bits of fruit.
To make these Orange Cranberry Tea Time Cookies even more special. I added fresh orange zest right into the batter, along with the candied orange peel. Then, when the cookies came out of the oven, I grated more orange zest right over the top of them to give them even more orange flavour.
If you wanted to do so, you could also drizzle a simple glaze over the top of these Orange Cranberry Tea Time Cookies. To make a glaze, simply whisk together about a cup of confectioner’s sugar with a tablespoon or so of milk. You may need a little less or a little more milk based on how thick you want the glaze to be. Drizzle some glaze over top while the cookies are just at room temperature. If you do it while they are hot, the glaze will most likely run right off.
If I’m dressing these cookies up for company, or if I’m planning on sharing them or giving them away, I’ll go ahead and make the glaze drizzle. But, in this case, I made these for just the three of us. We are heading to the cottage this weekend, and whenever we do, I always bring along some freshly baked goods. Because even at the cottage, one of these Orange Cranberry Tea Time Cookies, paired with a hot cup of coffee, makes even the brightest, sunny, Saturday afternoon a little brighter.
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Orange Cranberry Tea Time Cookies
- 1 large egg
- 3/4 cup light sour cream
- 3 tablespoons salted butter, softened
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup candied orange peel
- 3/4 cup dried cranberries
- 2 tablespoons orange zest
Preheat oven to 400 degrees. Line a baking sheet with a silicone baking sheet or parchment paper.
In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, salt, and cinnamon. Set aside.
In another bowl, whisk together the egg, butter, and sour cream.
Once mixed, add the dry ingredients, along with half the orange zest, the cranberries, and the candied orange peel. Stir with a spatula until the ingredients have come together.
Portion the batter into 2 tablespoon mound. Roll into a ball and place on the prepared baking sheet. Leave about 2 inches of space between each ball.
Bake for 10 minutes. Remove from oven and allow cookies to rest for 5 minutes before transferring to a wire cooling rack.
Sprinkle the remaining orange zest over the top while the cookies are still warm.
I used Paradise Fruit Company's candied orange peel. You can find it here:
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