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Cranberry Cookies with Browned Butter Glaze

I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    about 4-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 2 tablespoons orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup 2% milk
  • 2-1/2 cups coarsely chopped fresh cranberries
  • 1 cup white baking chips
  • 1 cup chopped pecans or walnuts
  • GLAZE:
  • 1/3 cup butter, cubed
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons water

Directions

  • Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans.
  • Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
  • For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners’ sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts
1 cookie: 130 calories, 5g fat (3g saturated fat), 12mg cholesterol, 66mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.
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Reviews

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Average Rating:
  • redcow
    Nov 26, 2020

    Absolutely love these cookies. Sorry some reviewers didn't like them. I did NOT use orange juice, instead I zested 2 fresh oranges and used the zest. I think fresh orange zest along with the tart cranberries just made the flavor of this recipe pop. Probably definitely want the glaze. I made more of a frosting and applied that to the cookies. Besure to brown the butter well.

  • Sarah
    Nov 23, 2020

    Very disappointed in the cranberry cookie recipe. I followed the recipe to the letter, but found it to be flat-tasting. The ingredients were expensive, time-consuming to prepare. I took them to a party, a few were eaten, but not all. I took the rest home and threw them away.

  • Jellybug
    Apr 16, 2019

    My family and I love the cookies, a little tart and sweet is a perfect combination for us. I did have to bake it a little longer than the 10 to 12 minutes the recipe states, nevertheless, I plan to make them again around Thanksgiving. YUM!

  • mkluth
    Feb 25, 2018

    These cookies are AWFUL soft and cake like Going to toss them in the trash

  • KristiBenshoof
    Feb 20, 2017

    These were very good. We enjoyed them for the holidays.

  • cestmoivraiment
    Dec 10, 2016

    Very nice cookies. 12 minutes was the correct time for me also. I enjoyed the very tasty glaze on them. Next time I think I will use semi sweet chocolate chips instead of the white chips.

  • rmbarr059
    Dec 5, 2016

    These were good. I liked the fresh cranberries but unlike some reviewers, I think the cookies definitely need the glaze or else the the cranberries are a little too tart. I baked mine for 12 minutes and one batch was perfect but the other 2 batches were undercooked. Still good though.

  • AndersGran
    Nov 28, 2016

    Very very good. I let them bake for 12 minutes and they were perfect. Soft with a good texture. I know when I take these into work they will not last long. I also leave a copy of the recipe for anyone to use. I didn't do the glaze, but I didn't miss it, maybe next time. I also zested the orange and added that to the recipe and it gave it a little more zing I think.

  • ZHammer
    Dec 24, 2014

    I think I have a new favorite cookie! I did have to add another two minutes to the baking time. These cookies are moist and flavorful, and although I did use pecans, I think the cookies would be equally good with walnuts. When I made the glaze, I used orange juice instead of water, which added a little extra zing to the glaze. I also increased the amount of the cranberries, although I did not use the entire bag. I have already been asked twice for the recipe. You have to work fast when you drizzle the glaze over the cookies, but then, if I hadn't already slopped some over the edge of the pan, I could have put it back on the burner to warm it again. :)

  • tom jones
    Dec 12, 2014

    These are the best cranberry cookies I have ever made.