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
Charmaine Scardina says
These are amazing. I used orange extract instead of vanilla and a bag of frozen whole cranberries. Yummy!
Mary Younkin says
I’m so glad you are enjoying the cookies, Charmaine!
Terry Schlender says
I’m making these this morning. Have you ever added toasted nuts. Just checking before I pull them together… they may change the leavening. Thanks
Mary Younkin says
I’ve added pecans many times. Toasting them would be delicious!
Janet Weller says
Can frozen blueberries be used also?
Thank you.
Mary Younkin says
Yes.
Sharon says
Do these freeze well?
Mary Younkin says
Yes, they freeze beautifully.
Caitlin says
Very delicious cookies! The sweet cookie and tart cranberry balance well. These were a big hit with my family.
I added in 1/2 cup of white chocolate chips and didn’t make the glaze. I also used almond extract (discovered I didn’t have any vanilla) and it tastes fantastic.
I cooked mine on silpats (didn’t have any parchment) and they didn’t fall apart like others were saying as long as I let them cool before removing from tray
Mary Younkin says
I’m so glad you liked the cookies!
Mary Jane Lund says
I think this recipe sounds divine!!!! I may have to try adding in some white chocolate chips. I think I will try some without and then take a bit of dough and experiment with it! Thank you so much for the recipe!!!
Mary Younkin says
I’m glad you like the cake!
Karen says
I made these cookies as a new treat for Christmas. i loved the use of fresh cranberries, i don’t typically like glaze, so I omitted the glaze. I don’t think they need it. Despite the large amount of sugar, the cookies were quite tart, which I liked. I did add mini Hershey kisses to part of the batter, because my family loves chocolate! It added a bit of sweetness to counteract the tartness of the cranberries. I would suggest adding chocolate chunks, or the larger dark chocolate chips, rather than normal chocolate chips…I think the larger size works well with the size of the cranberries. I would just suggest adding the chocolate first, then the cranberries, as the dough gets quite hard to mix after adding frozen berries. Definitely a keeper for future Christmas’.
Mary Younkin says
I’m so glad you like them!
Jennifer Loveridge says
Everyone loved them. Tried one batch with dark chocolate chips but preferred the original recipe. The lemon glaze was delicious too.
Mary Younkin says
I’m so glad you like the cookies!
Ginny Wright says
Hi Mary – I absolutely love the cranberry cake! I’ve made it and always get asked for the recipe.
I want to make these cookies this Christmas. I was wondering if I can make ahead and freeze? You mentioned that the dough could be froze but was curious about after I bake them.
Thank you!
Mary Younkin says
Yes, you can freeze them after baking, Ginny.
Tracy says
These were fantastic. Has anyone ever made them low carb? With a sweetener vs real sugar?
Colleen says
Have made these so many times over the holidays! And just had to whip up another batch today!! They are so yummy one craves them!
Michelle Bunny says
My family and I absolutely love these cookies, I normally double the batch have cranberries in one and blueberries in the other.
Such a delicious and pretty cookie.
Leah collins says
Hello will dried cranberries work for this recipe?
Mary Younkin says
You can certainly use dried cranberries to make these cookies, but the result won’t be the same. The tartness of the fresh cranberries is what makes these cookies unique.
Yoyo says
12oz weight or volume? How much in grams? 🙂
Mary Younkin says
In the US, cranberries are typically sold in a 12-ounce bag. (I would assume this is volume.) It is approximately 2 cups worth.
Vonnie R Volzer says
Tried these the other day. Took them camping. They were a hit! We will be making them again.
Mary Younkin says
That is good to hear, Vonnie. I hope you had a great camping trip.
Ed. Porreca says
I would like to make them with a 1 tbs scoop for all the little ones. How long should I bake them?
Mary Younkin says
Ed – I would check them at 7-8 minutes and see what you need to adjust from there. I would also suggest doing a test batch of like 3 cookies on your sheet tray for the first trial. Once you know your baking time, then bake a full sheet. Good luck as you try smaller cookies and be sure to let us know how it goes.
Mischelle L says
Hi Ed – how did the smaller cookie do?
Crystal Florey says
Can you add white chocolate chip in with the cookie dough. I love white chocolate cranberries. If so how much?
Mary Younkin says
I have not tried it but you certainly could add a cup or so Crystal.
Maddy says
SOS!!
I baked these but they ended up super flat, massive and undercooked in the middle. I’m not sure what I’ve done wrong. I did use country crock tub butter instead of stick butter and I didn’t use parchment paper, just sprayed the pan. Did I not whip the egg/sugar mixture long or hard enough? I am not the best baker and I’m trying to make these for a holiday cookie exchange but am failing miserablely LOL. Any advice would be welcome pretty please!! :]
Mary Younkin says
You definitely want to use real butter – which is stick butter. I believe country crock butter is not 100% real butter so that is definitely going to cause you a problem because you need to whip the butter/eggs/sugar together as the eggs are your leavening. I would definitely use parchment, not cooking spray. Good luck as you try again.
Holly says
Hi! I’m planning on making these today. Do I need to cut up the fresh cranberries?
Mary Younkin says
You can leave them whole, Holly.
Julie Rach says
How do you store cranberry cookies…in refrigerator? They’re made and glazed now.
Mary Younkin says
Refrigerator is fine or an air tight container on the counter for a few days.
Jesse says
Turned out amazing. I used almond extract instead of vanilla. Then added a tsp of almond extract with the lemon juice for the glaze. The chewy crunch from the bottom of the cookie with the fluffy top were totally unexpected and welcomed in this home! Thank you for experimenting and making it easier for me!
Mary Younkin says
You are so welcome, Jesse. Thank you for sharing your version.
Mischelle L says
Q- want to make for a cookie exchange – are they sturdy enough or are they delicate?
Mary Younkin says
They would be just fine, Mischelle.