Name: Frosted Cranberry Drop Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 3/4 cup packed brown sugar; 1/4 cup whole milk; 1 large egg; 2 tablespoons orange juice; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 2-1/2 cups chopped fresh or frozen cranberries; 1 cup chopped walnuts; 1/3 cup butter; 2 cups confectioners’ sugar; 1-1/2 teaspoons vanilla extract; 2 to 4 tablespoons hot water

Ingredients

1/2 cup butter, softened

1 cup sugar

3/4 cup packed brown sugar

1/4 cup whole milk

1 large egg

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2-1/2 cups chopped fresh or frozen cranberries

1 cup chopped walnuts

For the frosting:

1/3 cup butter

2 cups confectioners’ sugar

1-1/2 teaspoons vanilla extract

2 to 4 tablespoons hot water

Instructions

Step 1: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. Add the milk, egg, and orange juice, mixing well to combine.

Step 2: In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the creamed mixture, stirring until fully incorporated.

Step 3: Fold in the chopped cranberries and walnuts evenly throughout the dough.

Step 4: Drop the dough by tablespoonfuls about 2 inches apart onto greased baking sheets.

Step 5: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes or until the cookies turn golden brown. Remove and let cool on wire racks.

Step 6: For the frosting, melt the butter in a saucepan over low heat until it is golden brown, about 5 minutes. Remove from heat and let cool for 2 minutes.

Step 7: Transfer the browned butter to a small bowl. Add confectioners’ sugar and vanilla extract. Beat in hot water, one tablespoon at a time, until the frosting reaches your desired consistency.

Step 8: Once the cookies have cooled, spread the frosting over the tops and let set before serving.

Tips & Variations

For a citrus twist, try adding finely grated orange zest to the cookie dough for extra brightness.

If fresh cranberries are unavailable, frozen cranberries work just as well—no need to thaw before chopping.

Swap walnuts for pecans or almonds depending on your preference.

Adjust frosting consistency by adding more or less hot water to get a thicker or thinner glaze.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Allow refrigerated cookies to come to room temperature before serving. The frosted cookies can also be frozen for up to 2 months—thaw at room temperature before enjoying.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but dried cranberries will give a chewier texture and less tartness. You may want to soak them in orange juice briefly to rehydrate before adding to the dough.

Is it necessary to brown the butter for the frosting?

Browning the butter adds a rich, nutty flavor that complements the cranberries beautifully, but you can skip this step and use melted butter if you prefer a simpler frosting.