Description
These Frosted Cranberry Drop Cookies are a perfect holiday treat, featuring tart cranberries, crunchy walnuts, and a soft, buttery cookie base, all topped with a sweet orange glaze. With warm flavors and a festive touch, they’re a must-bake for the holiday season or any time of year!
Ingredients
Scale
For the Cookies:
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups cranberries, fresh or frozen
- 1 cup walnuts, chopped
For the Frosting:
- 2 cups confectioners’ sugar
- 2 tablespoons orange juice
- 1/4 cup whole milk
- 2 tablespoons hot water
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Gently fold in cranberries and walnuts.
Step 3: Bake the Cookies
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on a wire rack.
Step 4: Make the Frosting
- In a bowl, whisk together confectioners’ sugar, orange juice, milk, and hot water until smooth.
- Drizzle over cooled cookies and let set before serving.
Notes
- For a citrus twist, add 1 teaspoon orange zest to the dough.
- Prefer a crunchier texture? Swap walnuts for pecans or almonds.
- Storage: Store in an airtight container for up to 5 days.
