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.

Step 2: Add the milk, egg, and orange juice to the creamed mixture and mix well to combine.

Step 3: In a separate bowl, whisk the all-purpose flour, baking powder, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.

Step 4: Fold in the chopped cranberries and walnuts evenly throughout the dough.

Step 5: Drop the dough by tablespoonfuls about 2 inches apart onto greased baking sheets.

Step 6: Bake in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the cookies turn golden brown.

Step 7: Remove cookies from the oven and cool on wire racks completely before frosting.

Step 8: For the frosting, melt the butter in a saucepan over low heat until it turns golden brown, about 5 minutes, then let it cool for 2 minutes.

Step 9: Transfer the browned butter to a bowl. Add confectioners’ sugar and vanilla extract, then beat in hot water one tablespoon at a time until the frosting reaches your desired consistency.

Step 10: Spread the frosting over the cooled cookies and allow it to set before serving.

Tips & Variations

For a citrus boost, add a teaspoon of orange zest to the dough along with the orange juice.

Swap walnuts for pecans or almonds if preferred, or omit nuts for a nut-free version.

Use fresh cranberries for a more tart flavor or frozen ones for convenience; just be sure to chop them finely before stirring in.

If you prefer less sweetness, reduce the confectioners’ sugar in the frosting slightly.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week; bring to room temperature before serving. You can also freeze unfrosted cookies wrapped tightly for up to 2 months and frost them after thawing. Reheat frosted cookies briefly in a low oven to soften the frosting if desired.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, dried cranberries can be used but they are sweeter and less tart, which will change the flavor profile. You might want to reduce the sugars slightly if using dried fruit.

How do I prevent the frosting from being too runny?

Add hot water gradually, one tablespoon at a time, and mix thoroughly. If it becomes too thin, add a bit more confectioners’ sugar to thicken it back up.