New Favorite Tea Cookies: Cranberry Citrus Cornmeal

Because who doesn’t want cookies with their tea? This is adapted from the Cook’s Illustrated Best Recipe series “Quick Recipe” book. An excellent cookbook investment.


  • 2 cups flour
  • 2/3rds cup packed brown sugar
  • 1/2 cup granulated sugar (add more for sweeter cookies; I often eliminate this altogether)
  • few tablespoons granulated sugar (for rolling)
  • 2 tsps baking powder
  • 1.5 cups dried cranberries
  • 1 tsp salt
  • 2 tsp grated orange, lemon, grapefruit zest (from one large fruit, feel free to mix and match)
  • 1 tsp orange extract (if you want extra punch; this could be cut as well)
  • 4 large eggs
  • 1/2 cup olive oil (or other mild veg. oil)


  • Preheat oven to 375′ and set up two cookie sheets with parchment paper.
  • Whisk the flour, brown sugar, granulated sugar (leaving out the few T for rolling), baking powder, salt.
  • Add orange zest and whisk to combine, then toss in cranberries and toss with a rubber spatula to combine
  • In a small bowl, whisk together the eggs, oil and orange extract
  • Mix the egg mixture into the dry ingredients with a spatula, until fully combined and all ingredients are moistened.
  • Roll small balls of dough in your hands and then roll in the extra sugar. Place on the cookie sheet, and then flatten slightly with a fork. They don’t spread much, so you can put them reasonably close together (1.5 inches)
  • Bake about 20 minutes, or until cookies are golden brown. After 10 mins, rotate front to back. When out of the oven, leave the cookies on the sheet for a few mins, to set, and then remove to a wire rack to cool.


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