- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup milk
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 package (12 ounces) fresh or frozen cranberries, chopped
- 1 cup chopped walnuts
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts.
- Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 5 dozen.
Originally published as Cranberry Drop Cookies in Taste of Home December/January 1996, p67
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Reviewed Jan. 1, 2010
"Great recipe. The only bad thing is all the chopping of the berries but well worth it."