Ingrédients pour Orange Iced Cranberry Cookies
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup (1 stick) unsalted butter (for frosting)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Fresh Cranberries
- 1 cup chopped pecans (or walnuts)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon orange zest (for frosting)
- 2 tablespoons orange juice (for frosting)
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Comment préparer Orange Iced Cranberry Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup dried cranberries and 1 cup chopped pecans (or walnuts).
- Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 11-13 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, frost them with the orange frosting (recipe below).
- **Orange Frosting:** In a medium bowl, beat together ½ cup (1 stick) unsalted butter, 3 cups powdered sugar, 2 tablespoons orange juice, and 1 teaspoon orange zest until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
574g
Fat
137g
Carbs
71g
