Frosted Cranberry Drop Cookies Recipe
- 1/2 cup butter, softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1/4 cup milk
- 1 large 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
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 2 to 4 tablespoons hot water
- 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.
2 each: 202 calories, 8g fat (3g saturated fat), 21mg cholesterol, 120mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
Reviews for Frosted Cranberry Drop Cookies
"These are delicious and look so festive on a Christmas cookie platter! I love that they use real cranberries instead of dried. I was a little concerned because the batter was a bit more wet than your average drop cookie, but these turned out fantastic. Great texture and flavor. The icing is amazing! I may have eaten some with a spoon after icing the cookies. My kids, 7 and 9, actually preferred the cookies without icing because apparently their palates need some work. :) My husband and I both agree it was a great addition, so we iced most and left some plain for the littles."
"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!!"
"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."
"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."