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cranberry cookies A beautifully arranged plate of cranberry cookies, with the bright red berries standing out against the golden cookie base, making a festive and inviting dessert.

Cranberry Cookies

These Cranberry Cookies are a delicious blend of tart cranberries, crunchy nuts, and sweet citrus. Perfect for any occasion.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: cookie recipe, cranberry cookies, holiday cookies, vegetarian dessert
Prep Time: 20 minutes
Cook Time: 13 minutes
cooling: 15 minutes
Total Time: 48 minutes
Servings: 48 cookies
Calories: 101kcal
Cost: $6

Ingredients

  • 3 cups unbleached all-purpose flour For a light, airy texture
  • 1 teaspoon baking powder For leavening
  • ½ teaspoon salt To balance flavors
  • ¼ teaspoon baking soda For lift
  • ½ cup butter softened (Room temperature for easy mixing)
  • 1 cup granulated sugar For sweetness
  • 1 cup brown sugar packed (For moisture and rich flavor)
  • 1 large egg For binding
  • ¼ cup milk To moisten the dough
  • 2 tablespoons lemon juice For a fresh, citrusy zing
  • 3 cups fresh cranberries coarsely chopped (For a tart and juicy burst)
  • 1 cup chopped toasted nuts Pecans or walnuts work well for crunch

Instructions

  • Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
    A mixing bowl filled with butter, brown sugar, and white sugar, with a perfect texture, awaiting the addition of other ingredients like cranberries and flour.
  • In another bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer until fluffy. Add the egg, milk, and lemon juice, beating until smooth.
    A close-up of a mixing bowl containing cookie dough with bright red cranberries and crunchy pecans, before it's mixed together for baking
  • Gradually add the dry ingredients to the wet ingredients, beating until just combined. The dough will be stiff.
  • Fold in the chopped cranberries and toasted nuts until evenly distributed throughout the dough.
    A mixing bowl filled with a cookie dough mixture, featuring chopped cranberries and pecans scattered inside, ready to be stirred together to form delicious cookie dough.
  • Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 12 to 13 minutes, or until the edges of the cookies are golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  • Once completely cooled, store the cookies in an airtight container or freeze them for up to 2 months.
    A top-down shot of freshly baked cranberry cookies cooling on a wire rack, showcasing their golden brown edges and vibrant red cranberries scattered throughout.

Notes

These cranberry cookies are perfect for the holiday season or as a delightful treat year-round. The tartness of the cranberries pairs beautifully with the sweetness of the sugar, and the nuts add a satisfying crunch.

Nutrition

Serving: 1Serving | Calories: 101kcal (5%) | Carbohydrates: 16g (5%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg (3%) | Sodium: 49mg (2%) | Potassium: 54mg (2%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 70IU (1%) | Vitamin C: 1mg (1%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
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