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Frosted Cranberry Drop Cookies Recipe

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★★★★★

5 from 140 reviews

These Frosted Cranberry Drop Cookies are a delightful treat combining tart cranberries with crunchy walnuts, all topped with a rich, buttery vanilla frosting. Perfectly soft and golden brown, these cookies offer a balance of sweet and tangy flavors complemented by a smooth, creamy icing.

Ingredients

Scale

Cookie 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

Frosting Ingredients

  • 1/3 cup butter
  • 2 cups confectioners’ sugar
  • 1–1/2 teaspoons vanilla extract
  • 2 to 4 tablespoons hot water

Instructions

  1. Cream Butter and Sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, ensuring all ingredients are well combined.
  2. Add Wet Ingredients: Mix in the whole milk, egg, and orange juice to the creamed mixture. Stir well until everything is thoroughly combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and salt.
  4. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined and no streaks of flour remain.
  5. Add Cranberries and Walnuts: Fold in the chopped cranberries and walnuts evenly throughout the dough, ensuring they are well distributed.
  6. Drop Cookies on Baking Sheet: Drop dough by tablespoonfuls about 2 inches apart onto greased baking sheets to allow room for spreading.
  7. Bake the Cookies: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the cookies are golden brown around the edges.
  8. Cool the Cookies: Remove cookies from oven and transfer to wire racks to cool completely before frosting.
  9. Prepare Frosting: In a saucepan over low heat, melt and brown the butter, cooking it until golden brown and aromatic, about 5 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a small bowl.
  10. Mix Frosting Ingredients: Add the confectioners’ sugar and vanilla extract to the browned butter. Beat in hot water one tablespoon at a time until the frosting reaches a spreadable consistency.
  11. Frost the Cookies: Once the cookies are completely cooled, spread the prepared frosting evenly on top of each cookie.

Notes

  • Use fresh or frozen cranberries; if frozen, do not thaw before adding to dough to prevent color bleeding.
  • Ensure cookies are completely cooled before frosting to prevent melting the frosting.
  • For a stronger orange flavor, consider adding a teaspoon of orange zest to the dough.
  • Store cookies in an airtight container for up to 5 days.
  • To make nuts optional, simply omit walnuts or substitute with pecans if preferred.

Keywords: frosted cranberry cookies, cranberry drop cookies, nutty cookies, holiday cookies, soft cookies with frosting, cranberry walnut cookies

Find it online: https://kitchenbyrita.com/frosted-cranberry-drop-cookies-recipe/