Cranberry-Apple Cookies
Submitted by tomberlj
Soft drop cookies bursting with chopped cranberries, fresh apples, cinnamon, and orange zest. This big-batch recipe makes 4 dozen fruit-studded cookies with a cakey, tender crumb.
YIELD
4 dozenPREP
20 minCOOK
15 minREADY
35 minThese aren’t your typical crispy cookies, and that’s the whole charm.
Soft, cakey, and absolutely loaded with chopped fresh cranberries and apples, each bite delivers a little burst of tart fruit against a warm backdrop of cinnamon and brown sugar.
Orange zest threads through the dough, giving everything a bright, citrusy lift that ties the flavors together.
The batch makes four dozen, which sounds like a lot until you realize how fast they disappear.
One important note from the recipe itself: don’t store these in a cookie jar. The moisture from the fresh fruit makes them soft and tender, so keep them in a sealed container in the fridge.
Kitchen Tips
- Chop the cranberries and apples to roughly the same small size so every cookie gets an even distribution of fruit
- Don’t skip the orange zest; it’s a small amount but it bridges the tartness of the cranberries with the sweetness of the brown sugar beautifully
- These freeze well. Pop them on a sheet pan to freeze individually, then bag them up for a quick grab-and-go treat
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Cream butter and sugars; beat in egg and milk.
Sift together flour, baking powder, cinnamon, and salt.
Stir into butter mixture until well blended.
Stir in orange rind, apple, and cranberries.
Drop onto baking sheets.
Bake for 12 to 15 minutes at 375℉ (190℃).
NOTE: Don’t store these in a cookie jar: they will get too mushy.
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