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Frosted Cranberry Drop Cookies

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These frosted cranberry drop cookies are soft, buttery, and filled with tart cranberries and crunchy walnuts. Finished with a rich browned-butter frosting, they deliver a festive balance of sweet citrus flavor and tangy fruit, making them perfect for holiday baking, cookie exchanges, or cozy homemade treats.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 5 dozen cookies
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/4 cup whole milk
  • 1 large egg
  • 2 tablespoons orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups chopped fresh or frozen cranberries
  • 1 cup chopped walnuts
  • 1/3 cup butter (for frosting)
  • 2 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 to 4 tablespoons hot water

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the milk, egg, and orange juice. Beat until smooth and fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. Fold in the chopped cranberries and walnuts evenly.
  7. Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12 to 15 minutes until the edges are lightly golden.
  9. Allow the cookies to cool for a few minutes before transferring them to wire racks to cool completely.
  10. To make the frosting, melt the butter in a saucepan over low heat and continue cooking until golden brown and fragrant, about 5 minutes.
  11. Let the browned butter cool slightly, then whisk in the confectioners’ sugar and vanilla extract.
  12. Add hot water one tablespoon at a time until the frosting reaches a smooth spreadable consistency.
  13. Spread or drizzle the frosting over the cooled cookies and let it set before serving.

Notes

  • Frozen cranberries can be used directly without thawing.
  • Fresh orange juice provides the brightest flavor, but bottled juice also works.
  • Do not overbake to keep the cookies soft and chewy.
  • Pecans or almonds can replace walnuts if desired.
  • The browned-butter frosting adds a rich caramel-like flavor that pairs beautifully with cranberries.
  • Cookies freeze well with or without frosting.

Nutrition

Find it online: https://savorymomskitchen.com/frosted-cranberry-drop-cookies/