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
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
Reviews
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!
These cookies are AWFUL soft and cake like Going to toss them in the trash
These were very good. We enjoyed them for the holidays.
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.
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.
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.
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. :)
These are the best cranberry cookies I have ever made.
Delicious cookies, I had to bake them a little longer to get them light brown
I tried this recipe for the first time! I did make adjustments to the recipe by substituting eggnog for the milk and I also added 1 Tbsp. ground Navel orange. I DID use 1 tsp. salt and 1 tsp. baking soda as there WAS 3 cups of flour in this recipe! I DID omit the chopped pecans. I used one 12-oz. package of frozen cranberries which I chopped in my food processor. I used all of the cranberries! I also left the cookies as they were-I did not glaze them! I found the cookies to be very tasty by themselves! I got 5 dozen to about 64 cookies as I used teaspoonfuls of dough on the baking sheets. These cookies are also very colorful with the pieces of cranberry and the white baking chips! Thank you for sharing this recipe with Taste of Home! delowenstein