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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 plan to make these cookies. I like to cook and I always follow a new recipe right to the letter. My question is why only 6 cookies at a time? If you have a large cookie sheet would that make a difference?
After I bake these I will comment how they turn out. Thank you ahead of time for responding.
AD
They will spread a bit, so I typically use caution the first time I make a batch, just in case they spread more than expected.
These are my families new favorite cookie. So yummy!!!
Aw, thank you for such kind words. I am thrilled that you love them!
love this recipe. have been making it for a few years now. elegant and simple for parties and home!
I’m so glad you like them!
OMG!!!! These are so easy and beyond delicious. Thank you.
I’m thrilled that you’re enjoying the cookies! Thanks for taking the time to let me know.
About how many cookies does one recipe make ?
Thank you !
(32) 4-inch cookies
Does this recipe freeze well? I want to know if I can make them ahead of time..
These will freeze fine.
not sure what I’m doing wrong, but most of my cookies spread ALOT, while some just stayed at their original shape placed on the pan. any ideas?
Sometimes the number of cranberries, vs the amount of dough (i.e. if it’s mostly dough simply spreading out?) can affect the cookies. Or if the dough is a bit warmer?
This was just what I was looking for as I love the cake but wanted it in cookie form. Can I make the batter and refrigerate to bake off the next day?
Yes, that will work well.
I followed the recipe but my cookies spread out while baking and were flat and not puffed up. I have made two batches and they all turned out FLAT! What did I do wrong! The flavor was delious but cookies w were uFLAT?
How long did you beat the eggs, Bev? Did you beat them the full 5-7 minutes? This provides the leavening for the recipe.
My favourite cookies – I’ve been making them for the past 3 yrs 😊🎄
Aw, thank you so much. I really appreciate you saying that. 🥹
This is the same recipe as the cranberry christmas cake I make. I have tried to make cookies out of it but they come out too soft, taste great like the cake, but fall apart in your hand. What am I doing wrong?
Are you adding the additional 1/2 cup of flour listed here? (vs in the cake recipe?) Are you using frozen cranberries? or cold from the fridge? Frozen is my first choice for the cookies, but cold will work too. The dough must be cold for the cookies to work though. They shouldn’t be falling apart in your hand though.
I made these cookies and added pistachios. They came out beautifully!
My question is about storing after they are baked. How long can they be stored in a container? Will they mold because of the fruit?
I typically freeze cookies if they won’t be eaten within a day or two, but they’ll be fine on the counter as well. These are cake-like cookies though, so they will soften.
These cookies came out great. I did substitute butter shortening for the reg butter so they wouldn’t spread and refrigerated for 20 mins before baking and in between putting on baking sheets.
I’m glad you like the cookies so much!
Should I use salted butter or unsalted butter?
I use salted butter in all of my recipes.
Thank you I made them for a cookie exchange they came out great the perfect Christmas cookie
Wonderful to hear! I’m so glad they turned out well for you.
Love this ! It’s a favorite an I’m asked to make it every year a send them to my dad in a diff state.also I give them out as gifts to my neighbors who just love them as well. I’ve tried to put small nuts in them as well. The glaze is a must have! Tyvm for adding to our Christmas
I’m so glad you like it!
I am so excited to make these as I love the cake version. I live at 5000 ft elevation and I’m wondering if anyone who lives at a higher elevation has made any adjustments?
I’ve made these while visiting family in Albuquerque, NM without changing anything.
Magnificent cookies! I put extra cranberries for kicks.
Hooray! I’m glad that you liked them. Sometimes I add more, too!
Oh my goodness! These are wonderful and a real hit with my family and friends. I used one cup of sugar and one cup of white chocolate chips instead of two cups of sugar. Turned out awesome.
I’m thrilled that you love them!
Maybe I didn’t interpret it right, but when I added the frozen cranberries, the dough “froze” and I had to use my hands to mix in the cranberries which had to be pushed into the dough.. Also seemed like a large amount — I weighed it since the other ingredients were in liquid measurements.
Taste was excellent and so was the appearance.
Yes, the frozen cranberries are supposed to work that way. They basically “freeze” the dough, making it possible to shape the cookies. I realize it’s an unusual process, but as you learned, it does work out correctly. I’m glad you enjoyed the cookies!
Dough was super stiff & hard to mix. Think the flour should be indicated in grams. Also think I will add a little baking powder as my cookies were kind of flat.
The dough is stiff with the frozen cranberries, but I do not add any baking powder. If you beat the eggs and sugar the full time indicated, that should provide the necessary leavening for the cookies.
excellent! they are beautiful and delicious. i made a double batch and glazed them and i can’t stop eating them! thank you
I’m thrilled to hear the cookies are a hit!
Batter was very hard n alot of the cranberries (frozen) were hard to keep in batter so i ended out almost forming the cookies by hand. Also i wouldnt use the whole bag of cranberries next time
We enjoy the recipe exactly as written, but you can certainly reduce the number of cranberries for your tastes.