Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie.
This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake.
I’ve been making these cookies regularly since last Christmas and I am so very excited to finally be sharing the recipe with you!
With or without the glaze, eaten warm from the oven or three days later, these cookies are everything I love about the much-loved Cranberry Cake wrapped into a perfectly sweet, slightly tart cookie.
Cranberry Cookies
It’s a handheld, slightly chewy, little bit crispy, cake-like cookie. These cookies are exactly what I crave when I don’t want to be left with an entire cake on hand.
I like to mix up a batch of these cookies, portion it into cookie dough balls and then flash freeze them.
Once frozen, store in an airtight container or zipclose freezer bag. Place the frozen cookie dough balls on a baking tray and bake as directed below, adding an additional 4 minutes for the frozen dough.
There is an optional glaze included with this recipe. I’ve made these cookies repeatedly both with and without the glaze. I honestly can not decide which way I like them best!
The glaze is lightly tart with fresh lemon juice, but still serves to sweeten the cookies a bit. I recommend making the cookies a couple of times and seeing what your favorite cookie turns out to be!
Cookie Baking Tips
Please note that there is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake.
You must beat the eggs until the batter forms a “ribbon” off of the beaters. Do not shorten or skip the beating process. (This is a crucial step for this recipe!)
Cranberry Cookie Recipe
You will use fresh, raw cranberries for this recipe. They will soften and burst as the cookies bake. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.
I buy multiple bags of cranberries whenever they’re available in the grocery stores and toss them directly into my freezer.
Sure, you can make them with dried cranberries, but you that will NOT result in the same amazing cookie. It will be tasty, but not remotely the same.
How To Use Frozen Cranberries
My preference for this recipe is actually frozen cranberries, though it will work with cranberries straight from the refrigerator as well.
I use frozen cranberries almost every time I make these cookies. The dough will “freeze” up a bit when adding the frozen cranberries.
This is a good thing though, as the cold dough is easier to work with than the softer dough.
Cranberry Dessert Recipes
If you enjoy desserts made with fresh cranberries as much as we do, you’ll want to check out all of these Cranberry Desserts!
Nantucket Christmas Cranberry Pie is filled to bursting with fresh cranberries and pecans. Served warm, topped with cold melting ice cream, it’s a guaranteed win.
Winter Spice Cranberry Cake is an absolutely perfect cake that takes very little effort to make. There’s no icing, no topping, nothing else is required. This is one of the easiest cakes you will ever make!
That Winter Spice Cranberry Cake is inspired by our much beloved Cranberry Christmas Cake. That cake has become one of the most popular recipes on this website, definitely a reader favorite.
Rich chocolate brownies generously filled with tart cranberries and crunchy pecans add up to the Cranberry Pecan Brownies that make everyone who tries them grin.
This tart Cranberry Ice Cream caught my eye last year and I have it on my need-to-try list now. I love making fun holiday ice creams. (You know ice cream isn’t just for summer, right? Try this Peppermint Ice Cream or this Caramel Crunch Pumpkin Ice Cream for proof of that.)
Last but not least, this Cranberry Apple Tart is filled with fresh cranberries and apple slices that are mixed with brown sugar and spices. Made with a store-bought crust or your favorite homemade pie crust recipe, this is a simple tart that delivers a terrific result.
Cranberry Cookies
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 12 oz fresh cranberries (cranberries that have been frozen work best, but cold from the fridge work as well)
Optional Glaze Ingredients
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice, plus more as needed
Instructions
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
- Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.
- Bake for 18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transfering to a wire rack to finish cooling.
- To glaze the cookies, stir together the powdered sugar and lemon juice. It should drizzle off the spoon in a thick white stream. Lightly drizzle the cookies and allow them to fully set before storing.
Nutrition
Barbara says
Could a sugar substitute be used in place of sugar ?
Mary Younkin says
I’ve never tried that, Barbara.
Cathy says
I see that these are 4 inch cookies. Can they be made smaller and just baked for a shorter period of time?
Mary Younkin says
Sure, that will work fine.
Nancy Fox says
I find this very odd that there is no baking soda or baking powder, can you help me with this please? I’d love to make these cookies for my church group this coming Sunday. Thank you.
Mary Younkin says
I explained that above, Nancy. I’ll go ahead and repeat it here: There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake. You must beat the eggs until the batter forms a “ribbon” off of the beaters. Do not shorten or skip the beating process. (This is a crucial step for this recipe!)
Allyson says
Have you ever added chocolate chips to this recipe?
Mary Younkin says
Several people have left comments that they love the cake with chocolate chips. I’m guessing that would work nicely in the cookies too. For me? I like it best with just the cranberries.
Carol says
Excellent cookies. Added a hint of orange zest and orange extract in the icing. Yum!❤️
Mary Younkin says
I’m so glad you like the cookies, Carol!
Dawna Sands says
After finishing off the 1st batch of these in 2 days, I am making more today. I switched out the vanilla for orange extract. Very good! Thanks so much for sharing this recipe
Mary Younkin says
I’m glad you’re enjoying the cookies, Dawna!
Karen says
can you make these cookies and then freeze them already baked?
Mary Younkin says
You bet you can, Karen. I love having cookies stashed in the freezer.
Lisa says
My sister and I have a tradition of making Christmas cookies every year. This year we made 10 different kinds of cookies and candies. I have to tell you the cranberry cookies were my FAVORITE. They are yummy yummy. I did use frozen cranberries which worked very well. They will be on our list every year.
Mary Younkin says
Hooray! I’m thrilled they were a hit.
Diana says
Can the dough be made ahead of time and placed in the freezer?
Mary Younkin says
Yes, that will work fine, Diana.
Anne says
Loved the cookies BUT each time I made them the cooking time was different. One time it took 25 minutes. Oven is accurate, I checked
Mary Younkin says
If you made them the same size, I can’t imagine why the baking time was different.
Peggy says
I love love love this cake and the cookies!!!
Mary Younkin says
I’m so happy to hear that, Peggy!
Linda says
I made this cookie. Very festive. I drizzled Ghirardelli’s white chocolate on top. Thanks Barefeet in the Kitchen
Mary Younkin says
I’m so glad you’re enjoying the cookies!
Prem says
Hi…would love to try this..can i substitute suvar with powdered sugat? If yes how much do I need to add please?
Thank you
Mary Younkin says
I’ve never tried that, Prem.
Jennifer says
Delicious and festive pretty! If you love cranberries you will love these cookies!
Mary Younkin says
I’m so glad you like them, Jennifer!
Tracy B says
These are absolutely AMAZING. Thank you!!!!!!
Mary Younkin says
Yay! I’m glad they’re a hit!
Marcus Dunham says
Nightmare! I followed this recipe to a T. To many cranberries. Cookies were attached to the wax paper. After 9 minutes, the insides still were raw and the bottomed brown and clued.
Mary Younkin says
I never recommend waxed paper in the oven, Marcus. It isn’t designed for that. Parchment paper is the only paper I use for baking. That may have contributed to the issues with your cookies.
April G says
I had similar issues with parchment paper. Many of the cookies stuck to the paper and pulled some of the bottoms off the cookies or they didn’t cook evenly. I tried a silicone baking sheet and that didn’t go too well either. The cookies spread too thin or didn’t bake evenly. I eventually went back to parchment paper but let the cookies sit overnight before removing them from the parchment paper. Some still stuck a little around the edges, but most came out ok after setting several hours.
Mary Younkin says
That’s really interesting, April. I’ve only ever tried this with Costco brand parchment paper, but I’m going to test it on a few different brands and see if that makes a difference. (I’m also going to test allowing the cookies to cool completely before transferring them off the paper.) Thanks for the feedback!
cheryllaine mcwilliams says
can i use a hand held mixer for this recipe?
Mary Younkin says
Sure thing. That will work fine.
Elizabeth says
Absolutely delicious! I added mandarin orange juice instead of lemon in the glaze.
Once they are frosted, should they be stored in the refrigerator? Cabinet? Can they be frozen?
Mary Younkin says
Yes, they can be frozen or stored at room temperature in an airtight container.
Patricia Wilson says
Love these cranberry cookies I took them to work & won 1st place contest! Everyone just raved about them & wanted my secret lol. Thank you!
Mary Younkin says
I’m so glad that you love the cookies!
Colleen says
These are so festive and the right balance of tart and sweet. They are perfect for my cookie exchange. 2 batches made 60. Do you refrigerate overnight? Thanks for sharing this recipe!!
Mary Younkin says
I store them on the counter, but they’ll also be fine in the fridge. Enjoy!