Cranberry Orange Sheet Pan Cookies

Created on January 4th, 2026 at 11:15 am

An Easy Sheet Pan Cookie Recipe for Even Baking and Simple Serving

Cranberry Orange Sheet Pan Cookies are designed for bakers who want a reliable cookie recipe that delivers consistent results with minimal shaping and cleanup. Instead of scooping individual cookies, this recipe spreads the dough evenly in a sheet pan and bakes it as one large slab, which is then sliced into bars or squares. This approach saves time, ensures even baking, and creates cookies that are uniform in thickness and texture.

The flavor combination of cranberry and orange works especially well in a sheet pan format. The bright citrus notes from orange zest balance the richness of butter, while dried cranberries add tartness and color throughout the cookie base. Because the dough bakes as a single layer, the flavors remain evenly distributed, and every piece delivers the same balance of sweet, buttery, and citrus-forward notes.

This recipe is ideal for dessert trays, casual gatherings, bake sales, and holiday-neutral baking. Sheet pan cookies also travel well and store easily, making them a practical choice when you need a dependable dessert that can be made ahead without sacrificing quality or presentation.

Why Sheet Pan Cookies Are a Practical Baking Method

Sheet pan cookies simplify the baking process without compromising flavor or texture. By pressing the dough into a pan, you eliminate the need for portioning and spacing individual cookies. This reduces prep time and helps avoid uneven baking caused by inconsistent cookie sizes.

Because the dough layer is uniform, the cookies bake evenly across the pan. The edges become lightly golden while the center remains tender, creating a pleasant contrast in texture. This method also makes it easier to scale recipes up or down depending on the size of your pan and the number of servings needed.
Another advantage is clean slicing. Once cooled, the baked cookie slab can be cut into neat squares or rectangles, making it ideal for serving at events or packaging for sharing.

Cranberry and Orange as a Balanced Baking Pair

Cranberries and orange are a classic pairing in baking because they naturally balance each other. Cranberries bring tartness that offsets sweetness, while orange zest adds aroma and brightness without extra liquid. In this recipe, the cranberries are chopped to distribute evenly, ensuring that each bite contains both fruit and cookie base.
Orange zest is mixed directly into the dough, allowing citrus oils to infuse the butter and sugar mixture. This creates a more integrated flavor than using juice alone. The result is a cookie that tastes fresh and well-rounded rather than overly sweet or flat.

Time Breakdown

Prep time: 20 minutes
Bake time: 22 to 25 minutes
Cooling time: 30 minutes
Total time: About 1 hour 15 minutes

Ingredients

• Unsalted butter, softened
• Granulated sugar
• Light brown sugar
• Fresh orange zest
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Dried cranberries, chopped

Kitchen Tools

• Mixing bowl
• Hand mixer or stand mixer
• Zester or fine grater
• Rubber spatula
• Sheet pan
• Parchment paper
• Offset spatula or spoon
• Sharp knife

Step-by-Step Instructions

• Preheat the oven to 350°F and line a sheet pan with parchment paper, leaving a slight overhang for easy removal.
• In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and smooth.
• Add the orange zest and vanilla extract, mixing until evenly incorporated.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
• Fold in the chopped dried cranberries using a spatula, ensuring even distribution.
• Transfer the dough to the prepared sheet pan and spread it evenly into the corners using an offset spatula or spoon.
• Bake for 22 to 25 minutes, until the edges are lightly golden and the center is set.
• Remove the pan from the oven and allow the cookies to cool completely in the pan.
• Lift the baked slab out using the parchment paper and slice into squares or rectangles.

Pro Tips for Even Baking and Clean Slices

Press the dough evenly into the pan to avoid thin or thick spots. For clean slices, chill the baked cookie slab briefly before cutting. Use a sharp knife and wipe it between cuts if cranberries stick. Avoid overbaking to keep the cookies tender.

Serving Suggestions

Serve these cookies as part of a dessert platter, alongside coffee or tea, or packaged for sharing. They work well for casual gatherings, potlucks, and bake sales because they are easy to portion and transport.

Storage and Make-Ahead Notes

Store cranberry orange sheet pan cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for slightly longer storage. The baked slab can be frozen whole or sliced, then thawed at room temperature before serving.

Nutrition Table (Approximate Per Serving)

Nutrient	Amount
Calories	180
Carbohydrates	24 g
Protein	2 g
Fat	9 g
Fiber	1 g
Sugar	12 g
Sodium	85 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I use a different size sheet pan?

Yes, but baking time may vary. A thicker layer will need slightly more time, while a thinner layer will bake faster.

Do sheet pan cookies stay soft?

Yes, when baked correctly, they remain soft in the center with lightly crisp edges.

Can I add white chocolate chips?

You can, but keep the quantity moderate so the cranberry and orange flavors remain balanced.

Should I line the pan with parchment?

Yes, parchment paper helps prevent sticking and makes removing the cookie slab easier.

Can these cookies be frozen?

Yes, freeze baked cookies in an airtight container for up to 2 months.