Cranberry Streusel Cookies
An orange, almond, and chevre cookie is filled with a cranberry blood orange jam and topped with streusel and buttermilk glaze.
Ingredients
- 1 stick butter unsalted, room temperature.
- 4 oz chevre room temperature, can substitute cream cheese if you must.
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tspn orange zest
- 1 tbspn orange juice
- 1 tspn almond extract
- 1 egg room temperature
- 1 egg yolk
- 2 tbspn cornstarch
- ½ tspn baking soda
- ½ tspn baking powder
- 2 cups cake flour
- 1 cup all purpose flour
- ½ tspn salt
- 4 oz cranberry blood orange jam
Almond Orange Streusel
- ⅓ cup flour
- 2 tbspn melted butter cooled
- 2 tbspn brown sugar
- 1½ tbspn granulated sugar
- 2 tbspn toasted almonds chopped finely
- 1 tspn orange zest
- ¼ tspn salt
- ½ tspn fresh rosemary chopped finely, optional
Buttermilk Glaze
- 1 cup powdered sugar
- 1 tbsp buttermilk
Instructions
Almond Orange Streusel
- Combine all of the dry ingredients in a bowl and mix together with a fork.
- Add the cooled melted butter to the dry ingredients.
- Using a fork gently fluff the butter and flour mixture until it resemble coarse crumbs. No pockets of flour should remain.
- Set aside as you prepare the cookie dough
Cookie dough
- In a bowl of a stand mixer, cream butter, sugars, and chevre until light and creamy. This will take at least 5 minutes. I whipped mine for 7 minutes.
- Add in egg, egg yolk, almond extract, orange zest, and orange juice and mix together at medium speed for 2 minutes.
- Sift the flours, baking powder and soda, cornstarch, and salt into the bowl of wet ingredients and mix on low until just incorporated.
- Using a 2 ounce cookie scoop, scoop 12 portions of dough onto a parchment covered baking sheet. The dough will be slightly sticky.
- With the back of a small spoon, or using your thumb, make an indention in the middle of each round of dough roughly an inch across and an inch or so deep.
- Carefully scoop a half a teaspoon of cranberry jam into the center of the well in the cookie dough leaving the cranberry jam exposed. Repeat with remaining dough.
- Take the orange almond streusel and generously press on top of the cranberry jam and cookie dough, pressing firmly into the dough.
- Bake these cookies at 375*F for 12 minutes or until the edges are slightly golden. These cookies will stay on the paler side.
- Cool the cookies for 20 minutes or until they cool to room temperature prior to glazing.
Buttermilk Glaze
- Combine powdered sugar and buttermilk in a small bowl until smooth and creamy. The glaze should be the consistency of thick maple syrup. If your glaze is too thick add a teaspoon of buttermilk at a time until desired thickness is achieved.
- Use a tablespoon or a small bag with the corner snipped off to generously drizzle the glaze over the cooled cookies. Allow the glaze to set up for 10 minutes prior to serving and 20 minutes if you want to package them.
- Enjoy!
Notes
The bright flavors of orange and cranberry pair well with a cheesy orange and almond cookie complete with a herby crumble and a buttermilk glaze.