Cranberry Drop Cookies
Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.
YIELD
3 dozenPREP
10 minCOOK
30 minREADY
40 minWhen you want a cookie that’s a little different from the usual chocolate chip or sugar cookie lineup, these cranberry drop cookies deliver.
Whole cranberries (a full 12 ounces of them) get folded into a buttery dough enriched with both white and brown sugar, while a splash of lemon juice adds a subtle brightness that wakes up the tart berry flavor.
Chopped walnuts bring crunch to every bite, and the cookies bake up soft and cakey rather than crispy.
Three dozen cookies come out of one batch, making these a solid choice for holiday cookie swaps or filling up a gift tin.
Pro Tips
- Don’t thaw frozen cranberries before adding them to the batter. Frozen berries hold their shape better and won’t bleed into the dough
- Drop by heaping teaspoons and give them a full 2 inches of space. These spread as they bake
- The lemon juice is doing real work here, brightening the dough and balancing the sweetness. Don’t skip it
Ingredients
Directions
In a mixing bowl, cream butter and sugars.
Add egg, milk and lemon juice; mix well.
Combine dry ingredients; add to creamed mixture and mix well.
Stir in cranberries and nuts.
Drop by heaping teaspoon 2 inches apart onto greased baking sheets.
Bake at 375℉ (190℃) for 13 to 15 minutes dozen.
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