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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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these cookies for 3 years now and everyone loves them. They are a real hit. Thank you for a wonderful recipe.
I’m so happy to hear it!
Can someone tell me why the receipt says to cook only 6 cookies at a time
Because they are going to spread out. Feel free to try more when you bake them. I typically play it safe.
Can you freeze these cookies? with or without glaze?
Either way will work fine. I’d separate the layers of cookies with parchment though, just to prevent sticking together.
I always make my cookie dough in advance and freeze it and then bake it off right before Christmas. Can I freeze this dough and will it have the same consistency when defrosted?
You can freeze both the dough and/or the finished cookies.
They’re ok, I just said to my husband, “ I don’t think I’ll make these again” the amount of cranberries, I found to be far too much. I followed the recipe explicitly and was not a fan of how the outskirts of the base of the cookie basically got burnt because of the juices from the cranberries leaking once the heat hit them. They were a bit splatty and not as puffed as I expected like the pictures that were posted. They taste nice, and were as described, being a cakey type cookie. However, I would gravitate towards a different recipe next time. But you don’t know if you don’t try.
I can appreciate that they aren’t for everyone. Some people have said they prefer the original cake recipe and others prefer the cookies.
I froze the dough balls for the first time. If I am going to bake the balls from frozen would you suggest freezing them immediately or waiting til the balls hit room temperature? I notice you said you prefer refrigerating them for use later? I usually seal cookies in airtight containers, is there a particular reason for the fridge? thanks in advance 🙂
Refrigerator or freeze will work fine.
Hi Mary,
I’m planning on making these tomorrow per your recipe. They look delicious, but I have a question…
Question: Can I add chopped walnuts or pecans to this recipe also? If so how much should I add and will the addition of nuts affect the cooking time or require any additional ingredients?
Thanks so much. Kathryn
The nuts won’t affect the baking time. That sounds delicious.
These cookies are absolutely delicious! I made them yesterday and I love them. My husband and friends all said they were great and even asked me for the recipe. Great flavor. I used unsalted butter because we don’t have salted butter in the house and used 1/4 cup less sugar. The cookies looked just like pictured. Thank you so much for sharing your recipe. They are wonderful.
I’m thrilled to hear that the cookies were a hit!
I made the cranberry cookies to a tea.exactly like your recipe, they came out horrible. Flat and crispy instead of puffy and soft,
Without being in your kitchen with you, it’s hard to guess what might have gone wrong. How did you measure your floor? Was your butter room temp soft, not at all melted? My best guess is that you might not have beaten the eggs and sugar for the full amount of time. This is required in order to provide the leavening for these cookies.
It’s the night before Thanksgiving and I’m thinking about making these. I have maybe 1 cup of cranberries. I do have lots of frozen blueberries though. I also have dried cranberries. Can I substitute either one for my shortage of fresh cranberries?
You can absolutely add in additional frozen berries to make up the full amount required.
I made these last night. I bought a bunch of fresh cranberries and was looking for something interesting to do with them. I do not regret it. These are so good. This recipe is so simple and the combo of the sweet cookie with the tart cranberries is just perfect. I didn’t use the glaze but I feel like it would be a nice addition. Will definitely keep this recipe and will be making again.
I’m glad you’re enjoying the cookies!
The cookies are delicious! I removed 6oz of frozen cranberries because the batter wouldn’t hold together to form a ball because of how many berries there were. Other than that they are perfect. Make sure to bake on a higher oven rack to prevent juices from scorching.
I’m so glad you like the cookies!
I forgot one egg and thought my cookies were a disaster but never before did I receive as many compliments on anything I’ve cooked/baked in my entire life. They are terrific!
I’m thrilled they were a hit!
I just made these for my 22nd annual cookie party. They turned out fabulously! I increased the recipe and got 60 cookies out of the batch. Next time if I make this many, I will do two batches, as my mixer got very full LOL.
I’m thrilled to hear that the cookies are a hit!
My family loves these cookies but have a question. If I bake them now how long can they stay in the refrigerator? I plan on bringing them to an event on December 21.
I would recommend freezing the cookies to preserve their freshness. I’m glad you like them!
Yum! Delicious. Thank you.
I’m thrilled they are a hit!
Followed recipe to a T, ribbon phase & all. Cookies still pooled; next time will try with a spot of powder.
Without being in your kitchen with you, it’s hard to guess what happened. Did you by chance substitute any ingredients?
Been baking cookies for 40+ years and these were cookies were a huge disappointment. Followed all instructions; beat eggs & sugar for 7 minutes, had a beautiful ribbon and used frozen cranberries as recommended. They did not rise and were not cake like. Turned out flat and crunchy. A complete waste of time.
Unfortunately, without being in your kitchen with you, it’s hard to guess what might have gone wrong. Did you by chance substitute an ingredient?
Did not make any substitution and followed all of your instructions
Love these cookies! Very light refreshing. I made my glaze with orange juice instead of lemon juice. Mmmmm
I’m so glad they’re a hit, Brandy.
Can I substitute almond flour if so same after. Also the sugar what s
Almond flour will not work the same way.
Can you double the recipe or easier to do it one at a time to get the egg sugar consistency?
I typically do just a batch at a time, Susie. I honestly don’t know that it won’t work doubled, I just haven’t.