by Roxana 26 Comments
Sweet and soft, these nutty cranberry cookies are a family favorite. Make them for friends and family, for your next cookie exchange or bake and freeze getting them out when the cravings strike.
The first sign of fall and I stock on fresh cranberries. Although easily available frozen year round, I prefer to buy them fresh and hand pick the ones that I want to pick and use throughout the winter. Most of them are used around the holidays, mostly at Thanksgiving since I could eat cranberry sauce spread on a slice of bread but some make their way into my baked goodies.
I have make the well know cranberry bliss bars so many times my family begged for me to try a new recipe. Just before Thanksgiving I stumbled upon a recipe for nutty cranberry cookies in an old issue of Taste of Home magazine.
We’re just two weeks away from Christmas and I know all over the country cookie exchange are taking place. If you still are undecided what to make for friends and family, you should consider these cranberry cookies.
I have made them just before Thanksgiving for the Great Food Blogger Cookie Swap and since then I have made them 2 more times. Yes! 3 times in less than 3 weeks. That should give you an idea how good they are.
Plus, the recipe comes together in a jiffy! And a whole batch makes almost 5 dozens! Isn’t that awesome! You don’t have to make lots of different cookies (although I always do)!
3 dozens of these cranberry cookies were sent toMonica of The Modern Mrs Blog,Jess of Jessbuckley Blog andSuzanne of KoKocooks
In return I received a dozen ofCranberry White Chocolate Chip Nutella Cookies from Diethood, 1 dozen ofChocolate Covered Cherry Cookies from CenterCutCook and 1 dozen of Salted S’mores Cookies from Stellina Sweets
Cranberry cookies recipe
Yields 5 dozens
Sweet and soft, these nutty cranberry cookies are a family favorite. Make them for friends and family, for your next cookie exchange or bake and freeze getting them out when the cravings strike.
15 minPrep Time
15 minCook Time
1 hrTotal Time
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Ingredients
- 11 tablespoons butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1/3 cup milk
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2-1/2 cups halved fresh cranberries
- 1 cup finely chopped walnuts
Instructions
- Heat the oven at 350°F. Line a couple of cookie sheets with parchment paper. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in the egg and milk. Stir to combine. Scrape the sides of the mixing bowl with a spatula.
- Combine the flour with the baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the cranberries and walnuts.
- With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove to wire racks to cool.
7.6.8
499
http://atreatsaffair.com/cranberry-cookies-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
If you liked these cranberry cookies, you may also like
Orange Cranberry Bread
White chocolate cranberry cookies
Citrus Cranberry Layer Cake
Happy baking,
Roxana
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About Roxana
Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.
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Comments
They look awesome! I'd love a dozen :) Pinned! So soft and tender looking - nice!
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Laura (Tutti Dolci) saysBeautiful cookies, I love the fresh cranberries!
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I love cranberries and to put them inside cookies.. Looks so yummy!!
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- Emily @ Life on Food says
This is the second time I have seen fresh cranberries in cookies. I really need to try some since I love cranberries. This cookie looks great. I wish I could have gotten your cookie delivery.
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Your baked treats never cease to impress, Roxana! These cranberry cookies look SO soft and delicious, perfect for enjoying with a hot tea. Love the recipe!
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- Hilda says
Roxanna, how far apart should be put the cookies on the sheet? does this one spread a lot? I will try this tonight!
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- Vanessa says
What is the blue emblem next to the egg and flour mean?? the cookies themselves are very festive and pretty
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- Roxana says
Hi Vanessa, I don't know what emblem you're referring to. Thanks,
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- Sherry says
These cookies are beautiful - a great change from so much chocolate & peppermint!! What recipe do you use for Cranberry Bliss Bars. I didn't find one on your site. Thanks.
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- Roxana says
Hi Sherry, I don't have a recipe for cranberry bliss bars on my blog. I make the one from Lori's blog http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/Happy baking, Roxana
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- Staci says
These cookies look delicious! They are so different and I am so excited to bake them! Thank you so much for the recipe! I will refer all of my friends to your blog :)
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- Staci says
These cookies sound amazing! I can not wait to try the recipe and tell all my friends about it! Thank you for the delicious recipe!
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- Suthira says
I baked cranberries cookies, twiced this week. They are delicious, loved them !! I used a 1 Tbs measuring spoon to scoop the cookies and only got about 4 dozen instead of 5 dozen as mentioned in the recipe, not sure why ? May be I didn't beat butter and sugar long enough or .....?
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- Roxana says
Hi Suthira, I don't think the difference is in the creaming of the butter and sugar. It may have something to do with the cookie dough scup I used. Maybe 1 tbsp holds more cook dough than my scoop. I will have to check it out next time I make cookies
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- Thais says
This looks amazing! I want to make them for my holiday party but I was thinking about freezing the dough to bake at the day of the party? Have you tried to do this? Do you think it will be ok? Thanks!!
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- Roxana says
Hi Thais, I have not tried freezing this particular cookie dough, but I have tried with lots of other recipes, I'm sure this will work just as well. If you give it a try, please come back and let us know how it went.Thanks, Roxana
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- Cheryl Tinsley says
I couldn't resist trying this recipe. So, I'm making a batch, now and I'm just about half-way, there. The timer just went off!! Can't wait to try them.
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- Ivana says
Dear Roxana, Thank you for this wonderful recipe! I was thinking about including them in my Christmas cookie list for this year, and I was planning on making these tomorrow. Do you think it is too early? How long can these cookies stay fresh?
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- Roxana says
Hi Ivana, If you're planning on making these cookies and keep them for 8-9 days until Christmas day, you can do so by placing the cookies, once baked in a air-tight box (preferably a tin box) OR you can freeze the cookie dough and bake the day before Christmas if you have the time.
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- Ivana says
Thank you Roxana, they turned out great. This recipe is a keeper! :)
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- Ioana says
Hey, they really look delicious. I wanted something to cook with my mother but how much sugar is "a cup"? because I think it's a little too much sugar. Thanks!
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- Roxana says
Hi Ioana, 1 cup of sugar weights 200 grams
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- Tammy says
These cookies are great.....zested half an orange in the dough and made an orange glaze and drizzled the cookies.....just for a change up ?
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- Colleen says
I made these 2 months ago and they were FABULOUS! I want to make them again, but cranberry season is over and I can't get fresh cranberries at my local grocery stores. Can I substitute dried cranberries and still get the same yummy cookie?
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- Roxana says
Hi Colleen, You can use frozen cranberries. Most grocery store carry them in the frozen isle, near the frozen berries and other fruit. Roxana
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- Esther says
I made these for a Christmas cookie exchange. I love how they are not overly sweet. Next time I would make a candied orange to top them with...even without that they are delicious though, I just think it would be a nice addition.. Thank you for the recipe.
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