Frosted Orange Cookies with Cranberries. MELT IN YOUR MOUTH. Super soft and easy to make! Perfect for Christmas or anytime you want to bake. Recipe at | @wellplated
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Melt-in-Your-Mouth Orange Cookies with Cranberries and Orange Frosting

Yield: 4 dozen small cookies
Prep Time:
20 mins
Cook Time:
8 mins
Total Time:
45 mins
Frosted Orange Cookies with Cranberries. Melt-in-your-mouth soft! Easy drop cookies topped with creamy orange frosting.



  • 1 cup mashed cooked carrots — about 7 ounces uncooked—4 to 5 large carrots or 16 larger baby carrots
  • 1/2 cup unsalted butter — at room temperature*
  • 1/2 cup vegetable shortening*
  • 3/4 cup granulated sugar
  • 2 large eggs — at room temperature
  • Zest of 2 large oranges
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup roughly chopped reduced-sugar dried cranberries


  • 2 cups powdered sugar
  • 2 tablespoons unsalted butter — softened to room temperature
  • 2 tablespoons freshly squeezed orange juice
  • 1 1/2 teaspoons pure vanilla extract


  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly).
  2. In a large mixing bowl, cream together the butter, shortening, and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots.
  3. In a separate bowl, stir together the all purpose flour, whole wheat flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears. Fold in the cranberries.
  4. Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  5. For the frosting: In a mixing bowl, beat together the powdered sugar, butter, orange juice, and vanilla extract. Frost the cooled cookies, then enjoy!

Recipe Notes

*My grandma's original recipe called for all shortening. If you prefer to stick to the original, use an additional 1/2 cup vegetable shortening in place of the butter. If you prefer to use ALL butter, you can swap it out for the shortening, but the cookies will have a heavier texture.
  • Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If freezing the cookies, I recommend waiting to frost them if possible (or freezing the frosting separately), but frosted cookies can also be frozen (they just aren't as easy to stack)
Course: Dessert
Cuisine: American
Keyword: Easy Cookie Recipe, Melt-in-Your-Mouth Orange Cookies with Cranberries and Orange Frosting

Nutrition Information

Amount per serving (2 cookies) — Calories: 197, Fat: 9g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 141mg, Carbohydrates: 27g, Fiber: 2g, Sugar: 17g, Protein: 2g

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