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Cranberry Nut Cookies

In fall, I stock up on fresh cranberries and freeze them so I can make these cookies throughout the year. Tangy cranberries are a nice addition to a buttery cookie. —Machelle, Wall, Rosamond, California
  • Total Time
    Prep: 15 min. Bake: 20 min./batch
  • Makes
    5 dozen


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/4 cup 2% milk
  • 2 tablespoons lemon juice
  • 3 cups all-purpose flour
  • 1/4 cup ground walnuts
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2-1/2 cups halved fresh or frozen cranberries
  • 1 cup chopped walnuts


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts.
  • Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 87 calories, 4g fat (1g saturated fat), 9mg cholesterol, 52mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.
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  • Nancy
    Jan 10, 2018

    I just made these cookies and they are soooo delicious!! I’m adding this recipe to my favorites.

  • Bakinggirl7
    Feb 11, 2016

    I just made these cookies they are so yummy, easy to make and they taste great

  • jthibeau
    Nov 5, 2013

    I made these yesterday and used a food chopper for the cranberries. Love the cookies and this will be a keeper for the holidays.

  • itsmitherapy
    May 3, 2013

    Excellent cookie. Had to modify a bit due to lack of some of the ingredients, eliminated the ground nuts. I used fresh frozen cranberries that I frozen when I got a bunch on sale. Wanting a little spice I added a tsp of Saigon cinnamon. If I don't hide them they will be gone by nightfall.

  • starbucksgirl
    Dec 16, 2012

    I love these cookies and can't wait to make them with fresh cranberries. First year I made them I chopped them in half. TEDIOUS. Second year, I used the food processor to just quickly chop them up. They were just as good. People now request these cookies. I also use pecans instead of walnuts, just prefer them.

  • linsvin
    Dec 13, 2010

    When I started cutting the cranberries in half I already was talking myself out of making these again. Took me a good 1/2 hour just to do that tedious task. Actually though they had a very nice tart taste to them. These make pretty large cookies. Make sure you space 2 in. apart.

  • bhilgeman
    Dec 28, 2009

    soft and not too sweet - excellent!

  • happy foods
    Dec 23, 2009

    they are not a real sweet cookie. it is a nice change fome other cookies