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Cranberry Orange Blondies

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These Cranberry Orange Blondies are soft, chewy dessert bars packed with tart dried cranberries, fresh orange zest, and a buttery brown sugar base. They’re easy to make, full of holiday flavor, and finished with a sweet orange glaze on top. A great addition to cookie trays or a cozy weekend treat!

Ingredients

Scale

For the Blondies:

  • 1/2 cup unsalted butter, melted

  • 1 cup brown sugar, packed

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 tbsp orange zest (from 1 large orange)

  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup dried cranberries

  • Optional: 1/4 cup chopped white chocolate or pecans

For the Orange Glaze:

  • 1/2 cup powdered sugar

  • 12 tbsp fresh orange juice

  • 1/2 tsp orange zest


Instructions

  1. Preheat the Oven:

    • Preheat oven to 350°F (175°C).

    • Line an 8×8-inch baking dish with parchment paper or lightly grease.

  2. Make the Blondie Batter:

    • In a large bowl, whisk together melted butter and brown sugar until smooth.

    • Add egg, vanilla, and orange zest. Mix until combined.

    • Stir in flour, baking powder, and salt just until no streaks remain.

    • Fold in dried cranberries and optional mix-ins like white chocolate or nuts.

  3. Bake:

    • Spread batter evenly into the prepared baking pan.

    • Bake for 22–25 minutes, or until the edges are set and the center is lightly golden.

    • Let cool completely in the pan before glazing.

  4. Make the Orange Glaze:

    • In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth.

    • Drizzle over cooled blondies. Let the glaze set for 10–15 minutes before cutting.

Notes

  • For extra chewiness, don’t overbake—take them out when the center is just set.

  • You can use fresh or frozen cranberries (chopped) instead of dried, but reduce baking time slightly and add 1 extra tbsp flour.

 

  • These blondies store well at room temperature for up to 3 days, or refrigerate for a firmer texture.