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Cranberry Cookies with Brown Butter Glaze


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Rate this recipe 4.7/5 (10 Votes)


  • GLAZE:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 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
  • 1/3 cup butter, cubed
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons water


Servings 4
Preparation time 40mins
Cooking time 50mins
Adapted from


Step 1

1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. 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.

2. 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.

3. 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. Yield: about 4-1/2 dozen.

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