Cranberry Cookies
These cranberry cookies are a delightful blend of tart and sweet, featuring coarsely chopped frozen cranberries and a hint of orange juice. Perfect for holiday gatherings or as a year-round treat, they bring a burst of flavor and a chewy texture that everyone will enjoy.
Ingredients
Instructions
- Heat oven to 375°.
- Cream butter, sugar, and brown sugar together.
- Stir in milk, orange juice, and egg.
- Mix in remaining ingredients.
- Drop dough by teaspoon about 2 inches apart onto greased sheet.
- Bake for 10 to 15 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute half of the flour with whole wheat flour for added nutrition. If you prefer a nut-free version, simply leave out the chopped nuts or replace them with seeds such as sunflower seeds. Using fresh cranberries instead of frozen will work, but you may need to adjust the baking time slightly. For added zest, incorporate some orange zest into the dough.
Serving Suggestions
These cranberry cookies are delightful on their own but can also be served with a glass of milk or a warm cup of tea. For a festive touch, pair them with other holiday treats such as Hush Puppy (For A Crowd) or Kentucky Pound Cake. You can also garnish them with a dusting of powdered sugar or a drizzle of white chocolate for an elegant presentation.
Storage & Reheating
Store leftover cranberry cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies by placing them in a single layer in a freezer-safe bag or container. To reheat, simply pop them in the microwave for a few seconds or warm them in a preheated oven at 350°F for about 5 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Cookies contains roughly 1346 calories, with 11g protein, 320g carbohydrates, and 8g fat. It is an excellent source of calcium (40% of the Daily Value), iron (33% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2371mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of frozen?
Yes, you can use fresh cranberries, but you may need to adjust the baking time slightly as they contain more moisture. Ensure to chop them coarsely, similar to how you would with frozen cranberries, to maintain the texture in the cookies.
How can I make these cookies more chewy?
To achieve a chewier texture, try adding an additional egg yolk to the dough. Reducing the baking time slightly can also help maintain a chewy center. Additionally, using brown sugar over white sugar contributes to a softer, chewier cookie.
Is there a way to make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients together. Always check that your baking powder and other ingredients are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).