Cranberry Cookies with Browned Butter Glaze

Total Time

Prep: 40 min. Bake: 10 min./batch + cooling


about 4-1/2 dozen

Updated: Mar. 23, 2023
I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
Cranberry Cookies with Browned Butter Glaze Recipe photo by Taste of Home


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 2 tablespoons orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup 2% milk
  • 2-1/2 cups coarsely chopped fresh cranberries
  • 1 cup white baking chips
  • 1 cup chopped pecans or walnuts
  • GLAZE:
  • 1/3 cup butter, cubed
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons water


  1. Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans.
  2. Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
  3. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners’ sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Nutrition Facts

1 cookie: 130 calories, 5g fat (3g saturated fat), 12mg cholesterol, 66mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.