Frosted Sugared Cranberry Cookies

Cranberries are a classic late fall and winter fruit, which is why dried cranberries in particular make an appearance in many different dishes when it starts to get cold. While we love the fallish ingredient on its own, we also enjoy adding a little orange to it for balanced tartness, as in cranberry-orange recipes, most commonly in cranberry sauce, cranberry nut breads and Bundt cakes. However, it also works wonderfully in cookies—particularly our frosted sugared cranberry cookies recipe.

These delightful treats feature a buttery cookie base with chopped dried cranberries incorporated directly into the dough. Once baked and cooled, the cookies are topped with a vanilla-orange frosting and dressed up with a sugared cranberry garnish. Bake a batch for a weekend treat at home or prep them for a crowd. They’re cookie platter– or holiday party-ready!

Ingredients for Frosted Sugared Cranberry Cookies

• Butter: Butter serves as a rich base of flavor for both the cookies and the frosting. Soften the butter to room temperature before incorporating it into the cookie dough and making the frosting.
• Granulated sugar: Creaming the butter and sugar creates the ideal light and airy texture for the cookie.
• Confectioners’ sugar: This powdery sugar is incorporated into the cookie dough for balanced sweetness and excellent structure. It’s also a key ingredient to help thicken and sweeten the orange-vanilla buttercream frosting on top.
• Egg: You’ll need only one egg, but it plays a role in binding ingredients and helping the cookies rise while baking.
• Vanilla extract: Add just a touch of vanilla extract to enhance the cookie dough. Vanilla extract is also a crucial ingredient in the frosting.
• All-purpose flour: Flour in the cookie dough provides structure.
• Baking powder: A small amount of baking powder helps the cookies rise while baking.
• Salt: Add a touch of salt to the cookie dough to balance sweetness.
• Dried cranberries: These cookies highlight the flavor of cranberries with chopped dried cranberries in the sugar cookie dough.
• Milk: You’ll need a small amount of liquid in the frosting for the ideal smooth texture. This recipe calls for 2% milk, but you can swap in whole milk if that’s what you have on hand.
• Orange zest: Beat fresh, finely grated orange zest into the frosting for lively flavor.

Directions

Step 1: Cream the butter and sugars

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, three to four minutes. Mix in the egg and vanilla extract.

Step 2: Finish the dough

In a medium bowl, whisk together the flour, baking powder and salt. Gradually mix the dry ingredients into the butter mixture just until the dough comes together.

Mix in the dried cranberries.

Step 3: Chill the dough

Form the dough into a disk and wrap it in storage wrap. Chill in the fridge for at least 20 minutes.

In the meantime, preheat the oven to 350°F and line a 15x10x1-inch baking sheet with parchment. Set aside.

Step 4: Roll and cut the dough

On a lightly floured surface, roll out the dough to 1/2-inch thickness. Use a 2-inch circular cookie cutter to cut cookies out of the dough.

Editor’s Tip: To prevent the cookie cutter from sticking to the dough, dip it in flour before cutting.

Step 5: Bake the cookies

Transfer the cookies to the parchment-lined baking sheet and bake for 11 to 13 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Top with frosting

To make the frosting, cream the softened butter, confectioners’ sugar, milk and vanilla extract for two to three minutes or until smooth. Then, mix in the orange zest.

Frost each cooled cookie with the vanilla-orange frosting and garnish with sugared cranberries.

Frosted Sugared Cranberry Cookie Variations

• Try another frosting: While the combination of cranberry and orange is a wonderful pairing, you could try another topping for these cookies. Use vanilla frosting or use almond extract instead of vanilla.
• Add nuts: Add a bit of extra crunch to these cookies. Mix chopped pecans or walnuts into the dough.
• Swap the garnish: These cookies are dressed up with sugared cranberries, but you can choose to omit those if preferred. Simply garnish the tops with granulated sugar or use the colored sprinkles of your choice.

How to Store Frosted Sugared Cranberry Cookies

To preserve the flavor and texture of these cranberry cookies, store them in an airtight container. Alternatively, you could store them in a zip-top bag with parchment between each cookie to maintain their appearance.

How long do frosted sugared cranberry cookies last?

Store these cookies at room temperature for up to three days or in the refrigerator for up to five days.

Freezing cookies is also a great way to prepare for the holidays, and these cranberry cookies would definitely fit on a cookie platter or in a holiday cookie box. You can freeze these in an airtight container or freezer bag for up to two months.

Can you make these cookies ahead of time?

You can certainly make the dough ahead of time, wrap it well and store it in the refrigerator for up to one week before cutting and baking. You could also bake the cookies and freeze them in a freezer bag for up to two months. Then, let them thaw to room temperature before frosting and garnishing.

Frosted Sugared Cranberry Cookie Tips

How do you make sugared cranberries?

Sugared cranberries are simple to make, and they look impressive on top of these flavorful cookies. All you have to do is bring water and sugar to a simmer to make a simple syrup, and then stir in fresh cranberries. Let the cranberries air dry on a parchment-lined baking sheet, and then toss them in additional granulated sugar for that glossy sugared look.

Why did the cookies spread when baking?

This recipe is designed to produce a thick cookie with very little spreading while baking. To achieve this, the dough has a higher ratio of flour, and it requires a bit of chill time in the fridge. If your cookies are spreading, it’s likely due to the dough being too warm. If so, give the dough more time to chill in the fridge.

Why did the frosting run off the cookies while decorating?

These thick cranberry cookies are topped with a sturdy frosting. If it seems to be runny or does not stick to the cookies, it may be because the cookies are not fully cooled. Be patient and let the cookies cool completely on wire racks before topping with frosting.

Can you make other shapes with cranberry cookies?

This recipe calls for using a circular cookie cutter, but you can use any other shape you have on hand. These cookies would be beautiful cut into stars. You can also choose to cut them into squares or ovals.