Cranberry Cookies

4.34 from 3 votes

Cranberry Cookies are some of the best. With fresh cranberries and chopped nuts, they're the perfect combination of sweet and tart, crunchy, and juicy.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 101kcal

Author: Jessica Fisher

Equipment

large mixing bowl
hand mixer
parchment
heavy duty sheet pan
wire rack

Ingredients

3 cup unbleached, all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup butter softened
1 cup granulated sugar
1 cup brown sugar packed
1 egg
¼ cup milk
2 tablespoon lemon juice
3 cup fresh cranberries coarsely chopped
1 cup chopped nuts toasted

US Customary - Metric

Instructions

Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
3 cup unbleached, all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
In another mixing bowl, cream together the butter and sugars with a hand mixer or a Kitchenaid. Beat in the egg, milk, and lemon juice. Add the flour mixture and beat until combined. This will be a stiff dough. Add in the cranberries and almonds and mix well.
½ cup butter, 1 cup granulated sugar, 1 cup brown sugar, 1 egg, ¼ cup milk, 2 tablespoon lemon juice, 3 cup fresh cranberries, 1 cup chopped nuts
Drop dough by tablespoons onto the prepared baking sheets. Bake 12 to 13 minutes or until golden. Cool on wire racks.
Cooled cookies can be frozen in airtight containers for up to 2 months.

Notes

Nutritional values are approximate and are based on 1 cookie. Use within 4 days or freeze up to 2 months.

Variations:

For cranberry orange cookies, add the zest of 1 orange and use orange juice instead of lemon.
For chocolate cranberry cookies, swap out the nuts for chocolate chips.

Nutrition