Name: Cranberry Orange Chevre Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Modern American
Ingredients: 1 stick unsalted butter – room temperature; 4 oz chevre – room temperature; 1 cup granulated sugar – 200g; ¼ cup brown sugar – 50g; 1 tspn orange zest – freshly grated; 1 tbspn orange juice – fresh; 1 tspn almond extract – pure; 1 egg – room temperature; 1 egg yolk – room temperature; 2 tbspn cornstarch – for softness; ½ tspn baking soda – leavener; ½ tspn baking powder – leavener; 2 cups cake flour – 240g; 1 cup all purpose flour – 125g; ½ tspn salt – sea salt; 4 oz cranberry blood orange jam – or standard cranberry jam; ⅓ cup flour – for streusel; 2 tbspn melted butter – cooled; 2 tbspn brown sugar – for streusel; 1½ tbspn granulated sugar – for streusel; 2 tbspn toasted almonds – chopped finely; 1 tspn orange zest – for streusel; ¼ tspn salt – for streusel; ½ tspn fresh rosemary – chopped finely (optional); 1 cup powdered sugar – for glaze; 1 tbsp buttermilk – for glaze

Cranberry Orange Chevre Cookies Recipe

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A sophisticated, bakery-style cookie featuring a tangy chevre (goat cheese) base, a vibrant well of cranberry blood orange jam, and a crunchy almond-rosemary streusel. Topped with a tangy buttermilk glaze, these cookies offer a perfect balance of sweet, tart, and savory.

Author: Sophie
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 12 large cookies
Cuisine: Modern American

Ingredients

Scale

1 stick unsalted butter – room temperature

4 oz chevre – room temperature

1 cup granulated sugar – 200g

¼ cup brown sugar – 50g

1 tspn orange zest – freshly grated

1 tbspn orange juice – fresh

1 tspn almond extract – pure

1 egg – room temperature

1 egg yolk – room temperature

2 tbspn cornstarch – for softness

½ tspn baking soda – leavener

½ tspn baking powder – leavener

2 cups cake flour – 240g

1 cup all purpose flour – 125g

½ tspn salt – sea salt

4 oz cranberry blood orange jam – or standard cranberry jam

⅓ cup flour – for streusel

2 tbspn melted butter – cooled

2 tbspn brown sugar – for streusel

1½ tbspn granulated sugar – for streusel

2 tbspn toasted almonds – chopped finely

1 tspn orange zest – for streusel

¼ tspn salt – for streusel

½ tspn fresh rosemary – chopped finely (optional)

1 cup powdered sugar – for glaze

1 tbsp buttermilk – for glaze

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Instructions

Prepare Streusel: Combine dry streusel ingredients in a bowl. Mix with a fork. Add cooled melted butter and fluff with a fork until coarse crumbs form. Set aside.

Cream Fats: In a stand mixer, cream butter, sugars, and chevre for 5-7 minutes until very light and fluffy.

Emulsify: Add egg, yolk, almond extract, orange zest, and juice. Mix at medium speed for 2 minutes.

Combine Dry: Sift cake flour, AP flour, baking powder, soda, cornstarch, and salt into the wet mixture. Mix on low until just incorporated.

Portion: Use a 2-ounce scoop to portion 12 cookies onto parchment. They will be slightly sticky.

Fill: Create a 1-inch deep well in each cookie. Fill with 1/2 teaspoon of cranberry blood orange jam.

Top: Press the almond streusel firmly over the jam and the surrounding dough.

Bake: Bake at 375°F (190°C) for 12 minutes until edges are pale gold.

Cool: Allow to cool for 20 minutes before glazing.

Glaze: Whisk powdered sugar and buttermilk. Drizzle over cooled cookies and let set for 10-20 minutes.

Notes

• Ensure the chevre and butter are truly room temperature to prevent lumps in the dough.

• The 5-7 minute creaming time is essential for the structure and lift of the cookie.

• If you can’t find blood orange jam, a high-quality cranberry curd or orange marmalade works beautifully.

• Do not overbake; these cookies are meant to remain pale and tender.

Find it online: https://pinchofwarmthbakes.com/cranberry-orange-chevre-cookies/