There are a couple of reasons why cranberries are so popular and prevalent at this time of year. First and foremost, they are in season from October to December and secondly, their bright red hue fits in perfectly with the red and green color scheme of Christmas. They are one of my favorite fruits to cook in late Fall and early Winter, and they pair well with the citrus that is also coming into season.
Growing on dwarf, evergreen shrubs or trailing vines, these berries are more tart than sweet. They grow in acidic bogs throughout the cooler regions of the Northern Hemisphere, including the Northern United States. Cranberries are related to blueberries and huckleberries. Mostly processed into juice, sauce, and jam or sweetened and dried, some are sold fresh for use in baked goods.
We use dried cranberries throughout the year but in November and December, we opt for the fresh ones, often buying extra for the freezer. We turn fresh cranberries into homemade sauce to accompany the turkey at Thanksgiving and to make scrumptious desserts like these cookies at Christmas.
Frosted Cranberry Cookies
Frosted Cranberry Cookies (adapted from tasteofhome.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Bake Time: 15 minutes + cooling time, Makes: ~5 dozen
Ingredients:
Cookies:
- 1/2 cup butter, softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/2 cups (9 ounces) chopped fresh or frozen cranberries
- 1 cup toasted chopped walnuts
Frosting:
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 4 tablespoons hot water
Directions:
In the large bowl of a stand mixer, cream together the butter and sugars for the cookies.
Cream together the butter and sugars.
Add the milk, egg, orange juice, and orange zest and mix well.
Add in the milk, egg, orange juice, and orange zest.
Combine the flour, baking powder, salt, and baking soda in a large bowl then add it to the creamed mixture and mix well.
Combine the dry ingredients and add them in.
Stir in the cranberries and nuts.
Stir in the cranberries and nuts.
Drop the dough by tablespoonfuls, 2 inches apart, onto Silpat lined or greased baking sheets.
Drop the dough by tablespoonfuls.
Bake the cookies at 350°F until golden brown, about 12-15 minutes.
Bake the cookies.
Cool the baking sheets on wire racks for two minutes, then remove the cookies from the sheets to the cooling racks to cool completely.
Cool the cookies completely.
For the frosting, heat the butter in a saucepan over low heat until it is golden brown, about 5 minutes. Cool the melted butter for 2 minutes.
Melt the butter for the frosting.
Transfer the butter to a small bowl. Add the confectioners’ sugar and vanilla to the butter.
Add the confectioners’ sugar and vanilla to the butter.
Beat in the water, 1 tablespoon at a time, until the frosting reaches a spreadable consistency. Frost the cooled cookies and allow the frosting to harden.
Frost the cookies.
Store the cookies in an airtight container once the frosting has hardened.
Store the cookies in an airtight container.
Seasonal, festive, and delicious! ~Linda
Frosted Cranberry Cookies (adapted from tasteofhome.com) Total Time Required: 45 minutes, Prep Time: 25 minutes, Bake Time: 15 minutes + cooling time, Makes: ~5 dozen
Ingredients:
Cookies:
- 1/2 cup butter, softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/2 cups (9 ounces) chopped fresh or frozen cranberries
- 1 cup toasted chopped walnuts
Frosting:
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 4 tablespoons hot water
Directions:
In the large bowl of a stand mixer, cream together the butter and sugars for the cookies. Add the milk, egg, orange juice, and orange zest and mix well. Combine the flour, baking powder, salt, and baking soda in a large bowl then add it to the creamed mixture and mix well. Stir in the cranberries and nuts.
Drop the dough by tablespoonfuls, 2 inches apart, onto Silpat lined or greased baking sheets. Bake the cookies at 350°F until golden brown, about 12-15 minutes. Cool the baking sheets on wire racks for two minutes, then remove the cookies from the sheets to the cooling racks to cool completely.
For the frosting, heat the butter in a saucepan over low heat until it is golden brown, about 5 minutes. Cool the melted butter for 2 minutes. Transfer the butter to a small bowl. Add the confectioners’ sugar and vanilla to the butter. Beat in the water, 1 tablespoon at a time, until the frosting reaches a spreadable consistency. Frost the cooled cookies and allow the frosting to harden. Store the cookies in an airtight container once the frosting has hardened.