Description

Delight in these Frosted Cranberry Drop Cookies, a perfect blend of tart fresh cranberries and crunchy walnuts nestled in a soft, buttery cookie base, topped with a luscious vanilla frosting that adds sweetness and a smooth finish. These cookies boast a delightful contrast of flavors and textures, ideal for holiday celebrations or cozy gatherings.

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

Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for the cookie dough.
Add Wet Ingredients: Mix in the whole milk, egg, and orange juice with the creamed butter and sugars until fully combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda to ensure even distribution of the leavening agents and salt.
Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing thoroughly until a consistent dough forms.
Add Cranberries and Walnuts: Fold in the chopped cranberries and walnuts evenly throughout the dough to incorporate texture and flavor.
Drop Cookie Dough: Using a tablespoon, drop dough portions about 2 inches apart onto greased baking sheets, shaping them into mounds for even baking.
Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes or until the cookies turn golden brown around the edges.
Cool Cookies: Remove the cookies from the oven and transfer them onto wire racks to cool completely before frosting.
Prepare Frosting: In a small saucepan over low heat, melt the butter until it turns golden brown, approximately 5 minutes, then remove and let cool for 2 minutes.
Mix Frosting: Transfer the browned butter to a bowl, then stir in the confectioners’ sugar and vanilla extract. Add hot water one tablespoon at a time, beating until the frosting reaches a smooth and spreadable consistency.
Frost Cookies: Spread the prepared frosting evenly over the cooled cookies, allowing it to set before serving.

Notes

Fresh cranberries add a vibrant tartness, but frozen can be used if thawed and drained to avoid excess moisture.
To prevent the frosting from being too runny, add hot water gradually and monitor consistency closely.
For a nut-free version, omit walnuts or substitute with seeds such as pumpkin or sunflower seeds.
Ensure cookies are fully cooled before frosting to prevent melting and runny frosting.
The browned butter frosting adds a rich nutty flavor, but plain melted butter can be used as a substitute for a milder frosting.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cranberry cookies, frosted cookies, holiday cookies, walnut cookies, drop cookies, homemade cookies, cranberry walnut cookies