Maggie'S Favorite Cranberry Cookies
Cranberry Cookies with walnuts boast a delightful balance of tartness and sweetness, complemented by a buttery crumb. Perfect for festive gatherings or everyday treats, these cookies offer a chewy texture with bursts of cranberry flavor and a satisfying crunch of walnuts.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup butter or margarine ⓘ
- 1 cup granulated sugar ⓘ
- 1 cup light brown sugar, firmly packed ⓘ
- 1 egg ⓘ
- 1/4 cup milk ⓘ
- 2 tablespoons lemon juice ⓘ
- 3 cups fresh or frozen cranberries, stemmed and chopped ⓘ
- 1 cup chopped walnuts ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- Measure flour, baking powder, baking soda, and salt into a bowl; stir with a fork to mix.
- Cream butter until fluffy; beat in egg, milk, and lemon juice.
- Stir in the flour mixture; fold in cranberries and walnuts.
- Drop dough by teaspoons about 1 inch apart onto a greased baking sheet.
- Bake for 15 minutes or until cookies are firm and golden.
- Remove from baking sheets to wire racks; cool.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have walnuts, you can substitute with pecans or omit them entirely for a nut-free version. Using frozen cranberries is fine; just toss them in a little flour to prevent them from sinking in the batter. This recipe is perfect for holiday baking and pairs beautifully with Egg Nog.
Serving Suggestions
These cranberry cookies are delightful on their own, but you can serve them alongside a warm cup of Hot Cocoa Drink for a cozy treat. They also make a wonderful addition to a holiday cookie platter. Consider pairing with a scoop of vanilla ice cream for an indulgent dessert. Browse more American recipes for additional festive ideas.
Storage & Reheating
Allow the cookies to cool completely before storing them in an airtight container. They can be kept at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, microwave for a few seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Maggie'S Favorite Cranberry Cookies contains roughly 2973 calories, with 21g protein, 272g carbohydrates, and 203g fat. It is an excellent source of calcium (45% of the Daily Value), protein (43% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries if fresh or frozen are unavailable. However, you may want to reduce the sugar slightly, as dried cranberries are sweeter. Soaking them in warm water for about 10 minutes can also help soften them and improve the texture of your cookies.
What can I substitute for butter in this recipe?
You can substitute an equal amount of coconut oil or a plant-based margarine for the butter to keep the recipe dairy-free. For a healthier option, try using unsweetened applesauce or mashed banana, keeping in mind that this may alter the flavor and texture slightly.
How do I know when the cookies are done baking?
The cookies are done when they are firm to the touch and have a light golden color around the edges. You can also check for a slight bounce back when lightly pressed. If you prefer a chewier cookie, you can take them out a minute or two earlier.
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).