Frosted Cranberry Drop Cookies Recipe
Frosted Cranberry Drop Cookies Recipe photo by Taste of Home

Frosted Cranberry Drop Cookies Recipe

Publisher Photo
Shirley Kidd started making these treats after tasting a batch her friend whipped up. "I immediately requested the recipe and have been baking them by the dozens ever since," she enthuses from her home in New London, Minnesota. "The icing is an ideal complement to the tart berries in the cookies."
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
MAKES: 30 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/2 cups chopped fresh or frozen cranberries
  • 1 cup chopped walnuts
  • FROSTING:
  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 to 4 tablespoons hot water

Nutritional Facts

1 serving (2 each) equals 202 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 120 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.
  3. For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.
Originally published as Frosted Cranberry Drop Cookies in Country Woman September/October 1998, p40

Nutritional Facts

1 serving (2 each) equals 202 calories, 8 g fat (3 g saturated fat), 21 mg cholesterol, 120 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Frosted Cranberry Drop Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 18, 2014

"If nothing else, make these for the icing. The cookies are good (chewy, fresh, tart, nutty) but the icing - THE ICING!!! The only thing I propose doing differently - is, once the butter is browned and ready, I immediately poured it into another bowl to stop the cooking. I let the bowl cool a bit longer but I wasn't worried it'd continue "turning" once I took it off to the heat due to still being in a hot pan. Oh, and my recipe yielded about 3.75 dozen (I used a medium size cookie scoop to measure) and I ran out of icing. I think I'd increase the frosting amount by half. Very, VERY good cookie! Thanks!!"

MY REVIEW
Reviewed Nov. 14, 2012

"This is a very nice moist cookie. I loved the brown butter frosting on them. They have a lot of ingredients but were easy to make."

MY REVIEW
Reviewed Dec. 18, 2008

"These cookies are fantastic! They have become my husband's favorite cookies. I omit the nuts completely and just use an entire bag of cranberries. I also substitute hot orange juice for the water in the icing."

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