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
Kathleen Fields says
Absolutely delicious!!! I like orange with cranberry so used orange juice in the glaze and even added a little zest to the batter. Next time I’m going to use lemon tho because it sounds yummy too.
Mary Younkin says
Thank you, Kathleen. I am delighted you enjoyed it!
Shelby says
I tried it last year and they tasted amazing. they became my mom’s new favorite, one of mine too. I also made them and took to our church’s ice skating fellowship and our pastor said he ate about like 5 of them. my mom said it’s the only cookie I need to make lol. I’ve made it my now new cookie tradition, yummy! can’t wait to start making them soon yummy! ♥️
Rose says
I’d like to make the cranberry Christmas cookies in advance. How and long can I store them before Christmas?
Thanks
Mary Younkin says
These will keep for a few days at room temperature or they can be frozen in an airtight container (with parchment between the layers of cookies) for a couple of months without any issues.
Rose says
Do I store the cranberry cookies in the refrigerator or on the counter? And for how long do they store??
Thanks
Mary Younkin says
These will keep for a few days at room temperature or they can be frozen in an airtight container (with parchment between the layers of cookies) for a couple of months without any issues.
Patty says
No baking soda or baking powder?
Mary Younkin says
You don’t need either one with this recipe, Patty. The extended beating time of the eggs and sugar provide the leavening for this recipe.
Theresa says
I was wondering if I could make the dough ahead of time and refrigerate and used within a day or two??
Mary Younkin says
I have not tried that but I don’t see why you couldn’t. I just wouldn’t use frozen cranberries, make sure they are fresh.
Cindy says
Delicious cookies. I did struggle trying to mix the cranberries in the dough and then getting the right dough to cranberries ratio. Any suggestions to make this easier ?
Mary Younkin says
I use a large rubber spatula and just mix or fold it together, Cindy.
Patty says
Hello!! I plan to make these today! I make the Cranberry Christmas Cake every year and everyone loves it! In fact, I made it yesterday for a friend’s birthday.
Mary Younkin says
I’m glad it’s a keeper for you, Patty.
Sandra Deckinga says
Tried your cranberry cookies. So soft and delicious. Absolute delight to taste.
Mary Younkin says
I’m glad you like them, Sandra!
J Hopkins says
Put my bag of cranberries in the freezer when I came home from store first thing in the morning. Make cookies after lunch according to directions, except I rolled them in granulated sugar before baking, cookies came out beautiful and delicious!!!
Mary Younkin says
That is fantastic, enjoy!
Jlarkin says
Not the texture I want a cookie to be. Chewy, sure but in a gummy way. Also without any salt I found them to taste kinda flat.
Mary Younkin says
We all have our preferences. Thank you for leaving a comment.
Maryann says
These are so good!!! I feel that it doesn’t need the glazing but the next time I make them I will make the icing. I only used 2 and a half cups of cranberries and still turned out yummy!! I’d like to try them with white chocolate chips next time. Just a half of a cup or so. Thank you for sharing this recipe. It’s a keeper. 🎄
Mary Younkin says
Aww I love that you are making this recipe your own. White Chocolate Chips would be a fun addition.
Janet Quilici says
I used frozen blueberries because already by December 15 the store was out of cranberries. They were good but I think they needed a small amount of salt.
Mary Younkin says
Out of cranberries already! That is no good!
Beverley Trobaugh says
The cookies taste great but I must have done something wrong as they get real soft and fall apart
Mary Younkin says
They are definitely a softer cookie but I am not sure why yours would be falling apart.
Jeffrey C Masters says
The grandkids loved making the cookies, as well as eating them. I made the recipe exactly as written, except for not icing the cookies. I honestly thought the cookies were sweet enough. Excellent recipe, that was quick and easy to make. This will be a go to for Christmas time cookies in our house.
Mary Younkin says
I’m happy to hear that you’re enjoying the cookies, Jeffrey!
Tree says
First attempt and I’m obsessed.
I did pulse the cranberries through a blender and cut down to one cup so I could add some white chocolate chips and pecans.
Mary Younkin says
Cranberries are definitely a healthy obsession I can relate to.
Jamie says
I’m really looking forward to making these, they look amazing. Do you recommend using salted or unsalted butter?
Mary Younkin says
I used salted when I made it, Jamie.
Christine says
The flavor is wonderful, but I had such trouble getting my cookies to look fluffy and cake-like the way they do in the photo. They all just spread and got too crisp around the edges. I know this is usually a sign of too much butter, or the butter being too soft. But I followed the recipe exactly as written, used frozen cranberries, and tried keeping the dough refrigerated between batches. Any ideas?
Mary Younkin says
I think you nailed it when you said too soft of butter and you might have needed a bit more flour.
Beverley Trobaugh says
I had another batch to bake today and I baked them for bit longer and they don’t seem to be quite as soft
Mary Younkin says
It sounds like you baked them too long, Beverley.
Julie Mikula says
Are the cranberries cut or chopped or left whole? Can’t wait to try them
Mary Younkin says
Leave them whole, Julie.