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
Tina Childs says
I made these a week ago but had to put blueberries in cause my cranberries went moldy in the freezer. They turned out pretty good. Everyone loved them
Mary Younkin says
I’m so glad you like the cookies – with blueberries too!
Michelle Mason says
Found this recipe last night, just finished making then today. The big question, to ice or not to ice them. Enjoyed no icing but icing them takes them to an entirely different level. (IMO) Wow! So GOOD!
Mary Younkin says
I love them both ways. But it is a totally different cookie with the icing, Michelle.
Regina Z says
These cookies r my fav ones yet! Their called Christmas cookies but I make them all year around! The trick is to buy a bunch of fresh cranberries bc their only seasonal in NY . My Dad who lives in SC waits for these cookies all year long! Ty for sharing these recipie.
Mary Younkin says
Yes! That is definitely the trick. I like to stock up as well.
Amy Scott says
Hi, Mary,
I made your cookies for Christmas and I would give them 10 Stars and so would everyone who tried them! I omitted the glacé as they we sweet enough without it. And We are presently eating my second batch. They will be my go to cookie for many occasions to come. I would add the glacé only to make them look a little fancier for a special time. Thank you for sharing your recipes********** lol; you deserve these stars.
Mary Younkin says
You are the sweetest, Amy. Ten stars?!? I am flattered.
4wwt says
These cookies are certainly very yummy and I’m wondering whether they would still be good if I cut the sugar by ½ cup. I did not ice them since I felt they were sweet enough even loaded with the cranberries but I think the icing would take them to another level. The other thing I added was the zest of an orange since I love the flavor of cranberries with orange. That subtle flavor also took them to another level. I just bought more cranberries for my freezer before they run out since I will be making them again soon.
Mary Younkin says
I have not tried to cut the sugar. If it works for you let me know.
Robin C says
Best cookie I’ve ever eaten! I’m not a sweet eater. It usually takes me 2 months to eat a small bag of cookies! I ate a dozen in 2 days! My favorite is with the icing! A must-try! I wish they sold cranberries year-round!
Mary Younkin says
I know what you mean about wanting cranberries year around! I always but extra at the holidays so my freezer is well stocked.
Cathy4wwt says
I am addicted to these cookies!!! I’m so happy my husband thinks he hates cranberries so they are all mine . I have a good supply of cranberries in freezer so I’ll be making them again very soon and try recipe by cutting back sugar.
I wrapped them individually in waxed paper and place them in plastic container for my freezer. Every evening after dinner, I get one or two out and eat while frozen. So satisfying and Yummy!
Mary Younkin says
I love how you say, “thinks he hates cranberries”. I am delighted you are enjoying this recipe.
Rachele says
My cookie mix was a bit too soft so I baked some in a cupcake pan and some in a cookie sheet. The ones in the pan were like small muffins 😊 and the ones on the sheet ran until they touched and were very flat 😔 still good, warm but they’re hardening as they cool. I’ll be cutting sugar and maybe not cook as long next time and let cool in oven 🤷♀️
Mary Younkin says
I’m not sure what might have happened, Rachele. Sorry the recipe didn’t turn out well; hopefully your next batch of cookies will be perfect.
Dorothy says
I cut the sugar by 3/4 cup. Still amazing
Mary Younkin says
I’m glad you adapted the recipe to your tastes, Dorothy. Enjoy the cookies!
Lori says
Can you use dried cranberries in this rec
Mary Younkin says
You can use dried cranberries, however the resulting cookies won’t have the same tart/sweet balance or flavor.
Carol says
These are a 10!!! Omg delicious!! These cookies are great cookie jar cookies. Do not put these in sealable bags or dishes. Leave them out. I Love them. My neighbors love them!
Mary Younkin says
WOO HOO! I feel the exact same way about them, Carol. I’m so happy cranberries are available again!
Kimberly says
I made these last year and the were exceptional!! I have been waiting for the cranberries to get in the stores this year to make more. I did have a question. Could you use margarine in this recipe. I forgot to get butter. 😳. Just wondering if that would work?
Mary Younkin says
While butter is always my first choice, I’ve heard from readers who did make them with butter and they turned out well!
Spencer Greek says
Just made these with some cranberries I found in the freezer from the last holiday season. Absolutely delicious, the whole family loved them. The icing compliments the cookies well without being too overpowering.
Mary Younkin says
I’m glad everyone loved the cookies, Spencer. They’re great for holiday gatherings. Enjoy, and happy baking!
Patricia Hedgecock says
i HAVE MADE THE CHRISTMAS CAKE FOR A COUPLE YEARS NOW. EVERYONE LOVES IT. I WAS WONDERING IF, BECAUSE OF ALL THE SUGAR, IF AN ARTIFICIAL SUGAR COUD BE SUBSTITUTED. SOME MEMBERS OF THE FAMILY ARE DIABETICS AND I HATE FOR THEM TO MISS OUT ON THIS DELICIOUS TREAT.
Mary Younkin says
Hi, Patricia. I haven’t tried making this cake with an artificial substitute before, so I can’t say how it’d turn out.
Eileen Coleman says
Have you ever added white chocolate chips or macadamia nuts to the recipe?
Mary Younkin says
Many people have done that and enjoyed the cake that way. I typically make it exactly as written above. Happy baking, Eileen!
Jill from Southern NH says
Mary, I adore your Cranberry Christmas Cake and so do the non-cranberry lovers I know! To me it’s a cross between a cranberry muffin and a sugar cookie! I saw this cookie recipe linked from that one and can’t wait to try these! I think I will add a few walnuts, like I do to the cake. I love how the cake freezes beautifully during the busy holiday prep season and I will be baking the cookies ahead and doing the same, then defrosting them, wrapping them loosely in clear wrap and giving them in little white gift boxes shaped like houses with ‘window’ cutouts!
Mary Younkin says
Glad to hear that you and everyone else are loving the cookies, Jill! Enjoy, and happy baking.
Patricia Bryk says
Are the cranberries thawed from the freezer or added frozen? The instructions says “fresh, that have been frozen, but cold from fridge works well”…im confused LOL Please clarify, looking forward to trying these soon.
Mary Younkin says
Hi, Patricia. Frozen cranberries would be best, but cold berries from the refrigerator will work as well. The key is that they should be cold. I hope you love the cookies!
Kev McDonald says
This is a very forgiving and flexible recipe. I like to substitute 2 cups of whole wheat flour instead of all purpose flour and brown sugar instead of white sugar. The cookies are a little chewier and the sweetness doesn’t hit you so quickly. One time I accidentally started with the butter and sugar instead of the eggs and sugar and it still turned out fine. A handful of pecan pieces is also a nice addition. After I bake a batch I put most of the cookies in a ziploc bag in the freezer and they make a nice treat when I want a sweet snack.
Mary Younkin says
Glad to hear that the cookies have been a hit!
Linda White says
Very easy to make and the best tasting cranberry cookies I’ve ever tried to date. I zested an orange and squeezed 3 tablespoons of orange juice in powdered sugar for the top. Oh my goodness!!!!!! Thanks for this recipe!
Mary Younkin says
Orange zest is a marvelous ingredient, isn’t it, Linda? I’m glad you loved the cookies so much. Happy baking!
Amy h. says
Cookies came excellent, not easy to handle the dough, but it worth the effort. Thanks for sharing. I made some changes, I cut sugar by half, it was sweet enough for me, and I added half cup of walnut, I’ll add more next time. Thanks again for the excellent recipe.
Mary Younkin says
You are welcome, Amy. I’m happy that you were able to make the recipe work for you. Happy baking!