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Orange-Scented Cranberry Walnut Cookies in a Tray
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Orange Scented Cranberry Walnut Cookies

I personally love chewy cookies and this Orange-Scented Cranberry Walnut Cookies was a perfect kind for my taste. The original recipe has eggs in them, but I substituted the eggs with sour cream and it worked great.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Cookies, Snack, sweets
Cuisine: American
Diet: Vegetarian
Servings: 24 pieces
Calories: 121kcal


  • Oven


  • ½ Cup Butter Unsalted - (room temperature)
  • ¾ Cup Sugar
  • Orange zest From one medium orange
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Sour cream
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 ½ Cups All-purpose flour
  • Cup Walnuts Toasted and chopped
  • Cup Dried Cranberries Chopped into tiny pieces


  • Preheat the oven to 425 F. Line two baking sheets with parchment.
  • In a medium bowl, combine the flour, dried cranberries, and chopped walnut pieces. Keep it aside.
  • In a large bowl or in the bowl of the mixer, cream together the butter and sugar.
  • Add the sour cream, salt, baking powder, orange zest, and vanilla and mix well.
  • Now add the flour mixture in batches and mix well after each addition.
  • Take a heaped tablespoonful of dough and place them on the prepared baking sheet leaving about 2 inches space between the cookies.
  • With a flat bottomed glass dipped in sugar, gently press down on each dough mound to flatten it slightly. Don't flatten the cookies too much as they won't be soft and chewy. Leave them about ½ inch thick.
  • Bake the cookies for about 6 to 7 minutes or just until the sides of the cookies begin to turn brown. Do not over-bake the cookies as again they will lose their soft and chewy texture. The cookies will remain very soft when you take them out of the oven.
  • Let the cookies cool down for at least 5 minutes in the pan before you transfer them to a cooling rack to cool completely.


  • I toast the walnuts before chopping it into bite-size pieces. To toast the walnuts, layer them on a baking sheet and toast them in 350 F oven for about 5 to 7 minutes tossing occasionally. Make sure that you keep tossing the walnuts as they could burn easily.
  • I also chop the dried cranberries into tiny pieces as that way they are even;y spread out in the cookie.
  • If using an egg instead of sour cream, the recipe requires one large egg.


Calories: 121kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 94mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg