Here’s a detailed recipe for Cranberry Orange Soft Crème Cookie Cups! These little cookie cups are a perfect balance of tart cranberries and sweet orange flavor, all nestled in a soft, pillowy cookie shell. They’re great for holiday gatherings or whenever you’re craving something festive and delicious.
Cranberry Orange Soft Crème Cookie Cups
Ingredients:
For the Cookie Cups:
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1 3/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 tablespoon fresh orange zest (from 1 medium orange)
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1 tablespoon fresh orange juice
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1/2 cup dried cranberries, chopped (or fresh if available)
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1/4 cup white chocolate chips (optional, but adds extra sweetness)
For the Cream Cheese Filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 teaspoon vanilla extract
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1 tablespoon fresh orange juice
Directions:
1. Prepare the Cookie Cups:
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Preheat your oven to 350°F (175°C) and grease a mini muffin tin, or use muffin liners. This will prevent the cookie cups from sticking.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
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In a separate large mixing bowl, cream together the butter, granulated sugar, and brown sugar. You can use an electric mixer or a hand whisk. Beat until light and fluffy, about 2-3 minutes.
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Add in the egg, vanilla extract, orange zest, and orange juice to the sugar-butter mixture. Beat well until fully combined.
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Gradually add the dry ingredients (flour mixture) into the wet ingredients, stirring until just combined. You don’t want to over-mix.
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Stir in the chopped dried cranberries and white chocolate chips (if using). These add some texture and flavor bursts in every bite.
2. Form the Cookie Cups:
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Scoop a tablespoon of cookie dough and roll it into a ball. Place each ball into a muffin cup and lightly press it down.
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Bake in the preheated oven for about 8-10 minutes, or until the edges of the cookie cups are golden brown. The centers may still look a bit soft, but that’s okay. They’ll firm up as they cool.
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Once done, let the cookie cups cool in the muffin tin for about 5 minutes, then carefully remove them and transfer to a wire rack to cool completely.
3. Prepare the Cream Cheese Filling:
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In a mixing bowl, use a hand mixer to beat the cream cheese until it’s smooth and creamy (about 2 minutes).
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Add in the powdered sugar, vanilla extract, and orange juice, and beat again until fully incorporated and smooth.
4. Assemble the Cookie Cups:
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Once your cookie cups have cooled completely, gently press down the center of each one using your thumb or the back of a spoon to create a little well.
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Spoon or pipe the cream cheese filling into the center of each cookie cup. You can use a pastry bag or a simple zip-top bag with the corner cut off for easier piping.
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Optionally, garnish with extra dried cranberries, a small piece of orange zest, or even a sprinkle of cinnamon for an extra festive touch.
5. Serve and Enjoy:
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Your Cranberry Orange Soft Crème Cookie Cups are ready to serve! They’re best enjoyed within 2-3 days for optimal freshness, but they can last for up to a week if stored in an airtight container in the fridge.
Tips:
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Cranberries: If you’re using fresh cranberries, chop them up into smaller pieces to avoid them being too tart and hard to chew.
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Texture: These cookie cups are soft, so make sure to press down the center while the cookies are still warm to avoid them becoming too crunchy around the edges.
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Storage: Store the cookie cups in the fridge due to the cream cheese filling. They can be eaten cold, or you can bring them to room temperature before serving if you prefer them that way.