When you combine cranberry orange crumb cake with white chocolate chip cookies, you get these delicious, unique cookies that are perfect for the holiday season. They make a festive addition to your holiday cookie platter. I came up with these delightful cookies when I was looking for a way to use up leftover cranberry sauce. If your family is like mine, it’s rare for us to have leftover cranberry sauce because we love it so much. Click here to view my Cranberry Sauce recipe. Don’t worry, you can certainly use store bought whole berry cranberry sauce for this recipe and the cookies will be just as delicious.
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cookies
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Ingredients
Crumb Topping
- 3/4 cup (96g) all purpose flour
- 1/4 cup (50g) packed brown sugar
- 3 tablespoons (38g) granulated sugar
- 1/8 teaspoon fine sea salt
- 4 1/2 tablespoons (64g) cold, unsalted butter, cubed
Icing
- 2/3 cup (80g) powdered sugar, sifted
- 1 dash fine sea salt
- 1 teaspoon lemon juice
- 1-2 1/2 tablespoons orange juice
Ingredients
Crumb Topping
Icing
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Instructions
Crumb Topping
- In a medium-size bowl, whisk together the flour, brown sugar, granulated sugar and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks like wet sand with no large chunks of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Icing
- In a small bowl, whisk together the powdered sugar, salt, lemon juice and 1 tablespoon of orange juice until well combined. Add additional orange juice as needed to achieve your desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.
hard to find the recipe
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