Easy Cake Mix Cranberry Orange Cookies
These easy orange cranberry cookies start with a cake mix, so they’re quick to whip up and perfect for last-minute holiday baking. The bright citrus glaze adds just the right finishing touch.
These cake mix cranberry orange cookies are soft, chewy, and bursting with fresh citrus and tart cranberry flavor, making them a festive holiday favorite.
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When it comes to holiday baking, I love adding a few surprises to the cookie tray.
These cake mix cranberry orange cookies are a little unexpected, but they still carry the warmth and cheer of the season.
The bright pop of citrus paired with tart cranberries makes these stand out from the usual sugar or gingerbread cookies. They’re festive and fun, but still cozy enough for the holidays!
One of best things about them is how quickly they come together. Making holiday cookies using cake mix is one of my favorite time-saving tricks for homemade goodies that don’t take all day to make.
These soft and chewy cranberry orange cake mix cookies fit right in at a cookie exchange, a church potluck, or tucked into a gift box for neighbors.
More Cranberry Recipes for the Season:
- Cranberry Pistachio Cookies
- Cranberry Cream Cheese Bread
- No Bake Cranberry Oatmeal Cookies
- Easy Cake Mix Cranberry Bread
- Nantucket Cranberry Pie
- Easy Cranberry Muffins
- Cranberry Boursin Dip
- No Bake Cranberry Cream Pie
- Cranberry Orange Muffins Made with Cake Mix
- Cranberry Orange Dip Appetizer
Holiday Cake Mix Cookies
Using a cake mix to make cookies means they come together quickly with minimal measuring, and you know you’ll get a soft, chewy texture every time.
It’s a dependable base that makes holiday baking feel a lot less stressful, which is always a win during the busy season.
From there, it’s all about the flavors! A splash of orange extract, a little fresh zest, and plenty of tart cranberries bring a bright, festive taste to every bite.
And don’t skip the glaze—it’s the finishing touch that ties it all together.
Light and citrusy, it balances the cranberries’ tartness while adding just enough sweetness to make these easy cranberry orange cookies truly irresistible.
Cake Mix Cookie Recipes:
- Lemon Cake Mix Cookies
- Cake Mix Peanut Butter Cookies
- Cake Mix Pumpkin Cookies
- Cake Mix Gingerbread Cookies
- Cake Mix Holiday Cutout Cookies
- Chocolate Cake Mix Halloween Cookies
- Easy Cake Mix Recipes
How to Make Cake Mix Cranberry Orange Cookies
It’s really easy to whip up a batch of these cookies.
Ingredients You’ll Need
- White Cake Mix
- Vegetable Oil
- Eggs
- Almond Extract
- Orange Extract
- Orange Zest
- Whole Cranberries
- Powdered Sugar
- Orange Juice
How to Make It:
Find the full printable recipe available below
Prepare the cake mix. First, you’ll combine cake mix, oil, eggs, almond extract, orange extract, and orange zest.
Mix on low speed for about 30 seconds, then scrape down the bowl. Increase the speed to medium and mix for another minute.
Add the cranberries. Then, you’ll add the cranberries, folding them into the cookie dough by hand.
Scoop and bake the cookies. Next, you’ll scoop out rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about two inches between the rounds of dough.
Bake in preheated oven for 11-13 minutes, or until the edges are light golden-brown.
Prepare the glaze. Then, you’ll prepare icing by whisking together the powdered sugar and one tablespoon of orange juice in a small bowl.
If the mixture is too thick, add more juice, 1/2 tablespoon at a time, until it’s smooth.
Drizzle the icing over the tops of the cookies, then let sit for 10-15 minutes so the icing can harden to a satiny finish. Then serve and enjoy!
Notes and Adaptations:
- You can use fresh or frozen whole cranberries. You can chop or halve them by hand, or toss them into a food processor and pulse a couple of times.
- These cookies can be stored at room temperature in an airtight container for up to 2 days. Because of the moisture from the cranberries, the cookies will soften over time, so I recommend eating them within the first couple of days after baking.
- If freezing, I recommend freezing them without the icing. After the cookies have thawed, you can add icing if desired.
- The icing is optional, but we like the added sweetness. I love that the icing hardens, so you can gently stack these cookies.
- You can omit the orange extract and add an extra teaspoon of orange zest, if preferred.
Recommended Equipment:
Cake Mix Cranberry Orange Cookies
Ingredients
- 15.25 ounce white cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 teaspoon almond extract
- 1/4 teaspoon orange extract
- 2 teaspoons orange zest
- 1 cup whole cranberries (chopped or halved)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons orange juice
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine cake mix, oil, eggs, almond extract, orange extract, and orange zest. Mix on low speed for about 30 seconds, then scrape down the bowl. Increase the speed to medium and mix for another minute.
- Add the cranberries, folding them into the cookie dough by hand.
- Use a cookie scoop to scoop out rounded tablespoonfuls of dough onto the prepared baking sheet, leaving two inches between the rounds of dough. Bake in preheated oven for 11-13 minutes, or until the edges are light golden-brown.
- Remove from oven and let cookies cool on the pan for about 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.
- Once the cookies are cool, prepare icing by whisking together the powdered sugar and one tablespoon of orange juice in a small bowl. If the mixture is too thick, add more juice, 1/2 tablespoon at a time, until it's smooth.
- Drizzle the icing over the tops of the cookies, then let sit for 10-15 minutes so the icing can harden to a satiny finish. Then serve and enjoy!
Notes
- You can use fresh or frozen whole cranberries. You can chop or halve them by hand, or toss them into a food processor and pulse a couple of times.
- These cookies can be stored at room temperature in an airtight container for up to 2 days. Because of the moisture from the cranberries, the cookies will soften over time, so I recommend eating them within the first couple of days after baking.
- If freezing, I recommend freezing them without the icing. After the cookies have thawed, you can add icing if desired.
- The icing is optional, but we like the added sweetness. I love that the icing hardens, so you can gently stack these cookies.
- You can omit the orange extract and add an extra teaspoon of orange zest, if preferred.
Nutrition
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