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Fresh cranberry cookies


These quick cookies have nuts, orange frosting, and of course fresh cranberries, creating a tart, sweet, and fruity treat.

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Rate this recipe 4.5/5 (12 Votes)


  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped fresh or frozen cranberries
  • 1/2 cup chopped nuts, if desired
  • 1 1/2 cups confectioner's sugar
  • 1/2 grated orange peel
  • 3 tablespoons orange juice


Servings 2
Preparation time 10mins
Cooking time 25mins


Step 1

Heat oven to 375°F degrees. Line baking sheets with parchment paper. Alternatively use ungreased baking sheets.

In a large bowl beat sugars, butter, orange peel, orange juice and egg with an electric mixer set on medium or mix by hand with a spoon, until well blended.

Stir in flour, baking soda, and salt just until combined.

Stir in cranberries and nuts.

Place rounded tablespoonfuls of cookie dough on baking sheets spaced about 2 inches apart.

Bake 12 to 14 minutes or until light golden brown.

Remove from the oven and transfer cranberry cookies to wire racks to cool completely.

In a small bowl, stir together the sugar, orange peel, and orange juice until smooth and spreadable. Spread on cooled cranberry cookies.

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