Sweet and soft, these nutty cranberry cookies are a family favorite. Make them for friends and family, for your next cookie exchange or bake and freeze getting them out when the cravings strike.
The first sign of fall and I stock on fresh cranberries. Although easily available frozen year round, I prefer to buy them fresh and hand pick the ones that I want to pick and use throughout the winter. Most of them are used around the holidays, mostly at Thanksgiving since I could eat cranberry sauce spread on a slice of bread but some make their way into my baked goodies.
I have make the well know cranberry bliss bars so many times my family begged for me to try a new recipe. Just before Thanksgiving I stumbled upon a recipe for nutty cranberry cookies in an old issue of Taste of Home magazine.
We’re just two weeks away from Christmas and I know all over the country cookie exchange are taking place. If you still are undecided what to make for friends and family, you should consider these cranberry cookies.
I have made them just before Thanksgiving for the Great Food Blogger Cookie Swap and since then I have made them 2 more times. Yes! 3 times in less than 3 weeks. That should give you an idea how good they are.
Plus, the recipe comes together in a jiffy! And a whole batch makes almost 5 dozens! Isn’t that awesome! You don’t have to make lots of different cookies (although I always do)!
3 dozens of these cranberry cookies were sent to Monica of The Modern Mrs Blog, Jess of Jessbuckley Blog and Suzanne of KoKocooks
In return I received a dozen of Cranberry White Chocolate Chip Nutella Cookies from Diethood, 1 dozen of Chocolate Covered Cherry Cookies from CenterCutCook and 1 dozen of Salted S’mores Cookies from Stellina Sweets
Yields 5 dozens
Sweet and soft, these nutty cranberry cookies are a family favorite. Make them for friends and family, for your next cookie exchange or bake and freeze getting them out when the cravings strike.
15 minPrep Time
15 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 11 tablespoons butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1/3 cup milk
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2-1/2 cups halved fresh cranberries
- 1 cup finely chopped walnuts
Instructions
- Heat the oven at 350°F. Line a couple of cookie sheets with parchment paper. Set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in the egg and milk. Stir to combine. Scrape the sides of the mixing bowl with a spatula.
- Combine the flour with the baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the cranberries and walnuts.
- With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove to wire racks to cool.
If you liked these cranberry cookies, you may also like
White chocolate cranberry cookies
Happy baking,
Roxana
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