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Cranberry Christmas Cookies

If you want a great holiday treat, these cranberry Christmas cookies are just what you need. They mix the tartness of fresh cranberries with the sweetness of sugar cookies and a touch of orange zest. The best part is that these cookies are simple to make, making them perfect for your holiday baking. Whether hosting a festive gathering or enjoying a cozy night at home, these cookies add a delicious touch to your celebrations. For even more holiday baking ideas, check out this collection of cookies and bars for treats everyone will love!

close up of fresh cranberry christmas cookies.

Cranberry Christmas Cookies

A delightful blend of tart cranberries and sweet sugar cookie, with a hint of orange. Perfect for sharing with friends, family, or leaving out for Santa.
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Serving Size 30 cookis

Equipment

  • oven
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Cookie scoop or tablespoon
  • Parchment paper or silicone baking mats
  • Cookie Sheets
  • Wire cooling racks

Ingredients 

Cookie Dough

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • cups fresh cranberries (roughly chopped)
  • zest of 1 orange
  • 1 cup pecans or walnuts (finely chopped but optional)

Glaze

  • 1 cup powdered sugar
  • 1-2 teaspoons cream or milk

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Instructions 

  • Prep.  Preheat your oven to 375°F (190°C), placing an oven rack in the middle position. Then, line cookie sheets with parchment paper or silicone baking mats.
  • Beat the wet ingredients.  In a large mixing bowl, use an electric mixer to cream the softened butter, sugar, egg, and vanilla extract until the mixture is light and fluffy.
    wet ingredents beaten and dry added.
  • Combine the dry ingredients.  Whisk together the flour, baking powder, and salt in a separate bowl. Then, gradually add the dry ingredients to the wet mixture, mixing until just combined for a tender dough.
  • Add the goodies.  Gently fold in the chopped cranberries, orange zest, and nuts (if using) until evenly distributed throughout the dough.
    dough with chopped fresh cranberries.
  • Portion the dough.  Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
    cookie dough before and after baking.
  • Bake.  Place the cookie sheets in the oven and bake for 12–15 minutes or until the cookies are lightly golden at the edges.
  • Cool.  Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.
  • Glaze.  In a small bowl, combine the powdered sugar with 1–2 teaspoons of cream or milk, stirring until smooth. Adjust the consistency with more cream or milk until the glaze is thin enough to drizzle. Drizzle over cooled cookies and let the glaze set for a few minutes before stacking or serving.
    bowl of glaze before and after pouring.

Notes

Fresh cranberries can be tricky to chop because they’re slippery.  Cut them in half with a sharp knife before chopping them further.  If you chop them too finely, the cookies might be soggy, so aim for small, chunky pieces.
Make sure your butter and egg are at room temperature.  Soft butter mixes better with sugar, leading to a fluffier dough, while a cold egg can make the dough stiff and hard to work with.
Fresh cranberries can be pretty tart, so if yours are on the sharper side, you might want to add a teaspoon or two of extra sugar to balance it out without making the cookies too sweet.
To test the glaze’s thickness, start with a small amount of milk or cream, adding a little more until it’s runny enough to drizzle but thick enough to set nicely on the cookies.
Use fresh orange zest by zesting before mixing it into the dough for the best flavor.  Avoid the white part (pith) since it can be bitter and change the taste of your cookies.  For an extra fresh touch, sprinkle some orange zest over the cookies before serving to enhance the citrus scent and make them look festive.
If you add pecans or walnuts, toast them briefly in the oven or stovetop before chopping.  This brings out their natural flavor and adds richness to your cookies.
For an extra treat, consider tossing in some white chocolate chips.  Their creamy sweetness complements the tart cranberries and bright orange zest perfectly.
Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 143mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

These cookies are one of my favorite treats for the holidays. I love how the soft, buttery dough pairs perfectly with the tartness of fresh cranberries and a hint of orange zest. They’re so easy to make and always look impressive, with the bright pops of cranberry and a simple glaze that adds just the right touch of sweetness.

I like to bring them to holiday gatherings, share them at cookie swaps, or even gift them to friends and family. Each bite captures the flavors of the season. With just a little prep and a quick bake, I can have a batch ready to share—or keep them all to myself while cozying up by the fire with a warm mug of cocoa! If you want more festive ideas to add to your holiday baking, try these Christmas sourdough recipes for cozy and delicious treats that complement any cookie spread.

cranberry cookies on cooling rack with glaze.

So go ahead and give these Cranberry Christmas Cookies a try! They will surely bring some cheer to your holiday season.

Tips for the Best Cranberry Christmas Cookies

  • When you add the flour, mix just until everything is blended. Mixing too much can make the cookies tough, so be gentle.
  • If your kitchen is warm or the dough seems very soft after mixing, chill it for 10-15 minutes before baking. This helps the cookies hold their shape and reduces spreading.
  • If you’re baking at a higher altitude, keep in mind that adjustments may be needed. Check out this high-altitude baking guide for tips on adapting recipes for the best results.
  • Let the dough rest in the fridge for 30 minutes or even overnight if you can. This develops the flavors, making the cookies tastier and helping the dough firm up for a chewier texture.
  • Use a cookie scoop or carefully measure with a tablespoon to keep each cookie the same size. This makes sure baking is done even so you won’t have some undercooked cookies and others that are too crispy.
  • Dark baking sheets can make the bottoms of your cookies brown faster. If you’re using a dark sheet, bake them for a minute or two less or double up the pans to prevent over-browning.
  • Leave at least 2 inches between cookies so heat can circulate evenly. Crowding can cause uneven cooking, and the cookies might merge.
  • These cookies are done when the edges start to turn golden. They’ll keep cooking on the baking sheet after you take them out, so avoid baking them too long for a softer texture.
  • After drizzling, let the glaze set for a few minutes before stacking or packaging the cookies. This prevents them from sticking together and keeps them looking nice.

Key Ingredients and Tools

Here are some important ingredients and tools to make your cookies come out perfectly. These items help with the flavors and textures of your cookies, so it’s good to know about them.

ingredients on marble ccounter.
  • Fresh Cranberries: These tangy berries add a festive color and taste to the cookies. You can find them in the produce section during the holidays. If fresh cranberries aren’t available, frozen ones work, too—thaw and dry them before using.
  • Orange Zest: Fresh orange zest brightens up the flavor of the cranberries. Be sure to use fresh oranges instead of dried zest because it greatly affects taste and smell. You can replace it with ½ teaspoon of orange extract or 1 teaspoon of lemon zest for a similar citrus taste.
  • Unsalted Butter: Using unsalted butter allows you to control how salty your cookies are. If you only have salted butter, cut back on the added salt in the recipe to keep the balance right.
  • Nuts: Pecans or walnuts add a nice crunch and warmth to the cookies, balancing the tartness of the cranberries. If you don’t have these nuts, you can swap pecans or walnuts for almonds or hazelnuts or leave them out completely if you like.
  • Powdered Sugar: This is crucial for the glaze, as it dissolves easily and creates a nice drizzle that sets well on the cookies. If you run out, you can make your own by blending granulated sugar in a high-speed blender until it’s powdered.
  • Cookie Scoop: A small cookie scoop helps you portion the dough evenly so all your cookies bake at the same rate and look uniform. It also keeps your hands cleaner when scooping the sticky dough.

These ingredients and tools are important for making your cookies tasty and easy to bake. Having them ready will help your baking go smoothly!

Serving Suggestions

Serve these cookies with a cozy mug of hot cocoa, Christmas sangria, mulled wine, spiced apple cider, eggnog, or a creamy hot coffee.

Troubleshooting and Help

Can I use dried cranberries instead of fresh ones?

Absolutely! If you’re using dried cranberries, try soaking them in warm water for a few minutes to plump them up before adding to the dough. Fresh cranberries have a nice tartness, but dried ones will also work well! If you’re a fan of cranberries in holiday treats, don’t miss these Oatmeal White Chocolate Cranberry Cookies. They’re another delicious option to add to your holiday baking list.

Do I have to use orange zest, or can I skip it?

The orange zest adds a lovely hint of citrus that brings out the flavor of the cranberries, but if you’re out of fresh oranges, you can use a bit of orange extract or even lemon zest as a substitute. If you don’t have any of those, leave it out—it’ll still be delicious!

My cookies spread too much. What did I do wrong?

Cookies can spread if the dough is too warm or the butter is too soft. Try chilling the dough for 10–15 minutes before baking to help them hold their shape. Also, make sure to measure your flour accurately since too little flour can also cause spreading.

Can I skip the glaze?

Sure! The glaze adds sweetness and makes the cookies look extra pretty, but they’re still delicious without it. If you want extra flavor without the glaze, sprinkle the tops with sugar before baking.

How can I make sure my glaze turns out just right?

Start with a small amount of milk or cream, and add more if it’s too thick. You want it thin enough to drizzle but not so runny that it slides off the cookies. If it’s too thin, add more powdered sugar to thicken it up.

How do I know when the cookies are done baking?

These cookies are ready when the edges start turning a light golden color. They might look slightly underbaked in the center but firm up as they cool. Overbaking can make them too crunchy, so keep an eye on them toward the end.

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Storage Instructions

To store these cookies, place them in an airtight container at room temperature for up to one week.

For longer storage, you can freeze the cookies: lay them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag with parchment paper between layers to prevent sticking. They’ll stay fresh in the freezer for up to three months.

To enjoy, let the cookies thaw at room temperature for about 30 minutes before serving.

These cookies are everything we enjoy about holiday baking—simple to make, packed with festive flavors, and nice to present. Their bursts of cranberry and orange zest add a cheerful touch to any cookie tray and make great homemade gifts that anyone would love. So, whether you’re getting together with family, preparing holiday snacks, or just looking for something sweet to enjoy, these cookies are a lovely way to celebrate the season. So try it now!

finished cranberry christmas cookies.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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One Comment

  1. Hi Katie,
    I’d like to try making these as bar cookies rather than individually. Any suggestions for ingredient or process changes?