Cranberry cookies

Sweet and soft, these nutty cranberry cookies are a family favorite. Make them for friends and family, for your next cookie exchange or bake and freeze getting them out when the cravings strike.
Sweet,soft and nutty cranberry cookiesThe first sign of fall and I stock on fresh cranberries. Although easily available frozen year round, I prefer to buy them fresh and hand pick the ones that I want to pick and use throughout the winter. Most of them are used around the holidays, mostly at Thanksgiving since I could eat cranberry sauce spread on a slice of bread but some make their way into my baked goodies.

I have make the well know cranberry bliss bars so many times my family begged for me to try a new recipe. Just before Thanksgiving I stumbled upon a recipe for nutty cranberry cookies in an old issue of Taste of Home magazine.

Soft cranberry cookies

We’re just two weeks away from Christmas and I know all over the country cookie exchange are taking place. If you still are undecided what to make for friends and family, you should consider these cranberry cookies.

I have made them just before Thanksgiving for the Great Food Blogger Cookie Swap and since then I have made them 2 more times. Yes! 3 times in less than 3 weeks. That should give you an idea how good they are.

Plus, the recipe comes together in a jiffy! And a whole batch makes almost 5 dozens! Isn’t that awesome! You don’t have to make lots of different cookies (although I always do)!

Nutty cranberry cookies

3 dozens of these cranberry cookies were sent to Monica of The Modern Mrs Blog, Jess of Jessbuckley Blog  and Suzanne of KoKocooks

In return I received a dozen of Cranberry White Chocolate Chip Nutella Cookies from Diethood, 1 dozen of Chocolate Covered Cherry Cookies from CenterCutCook and 1 dozen of Salted S’mores Cookies from Stellina Sweets

Cranberry cookies recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

1 hour

Yield: 5 dozens

Cranberry cookies recipe

Sweet and soft, these nutty cranberry cookies are a family favorite. Make them for friends and family, for your next cookie exchange or bake and freeze getting them out when the cravings strike.


  • 11 tablespoons butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1/3 cup milk
  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups halved fresh cranberries
  • 1 cup finely chopped walnuts


  1. Heat the oven at 350°F. Line a couple of cookie sheets with parchment paper. Set aside.
  2. In a large bowl, cream butter and sugars until light and fluffy.
  3. Beat in the egg and milk. Stir to combine. Scrape the sides of the mixing bowl with a spatula.
  4. Combine the flour with the baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the cranberries and walnuts.
  5. With a medium size ice-cream scoop, drop cookie dough on the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove to wire racks to cool.

If you liked these cranberry cookies, you may also like

Orange Cranberry Bread 

Orange Cranberry Bread

White chocolate cranberry cookies 

White chocolate cranberry cookies

Citrus Cranberry Layer Cake

Citrus cranberry layer cake

Happy baking,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Sherry says

    These cookies are beautiful – a great change from so much chocolate & peppermint!! What recipe do you use for Cranberry Bliss Bars. I didn’t find one on your site. Thanks.

  2. Staci says

    These cookies look delicious! They are so different and I am so excited to bake them! Thank you so much for the recipe! I will refer all of my friends to your blog :)

  3. Staci says

    These cookies sound amazing! I can not wait to try the recipe and tell all my friends about it! Thank you for the delicious recipe!

  4. Suthira says

    I baked cranberries cookies, twiced this week. They are delicious, loved them !! I used a 1 Tbs measuring spoon to scoop the cookies and only got about 4 dozen instead of 5 dozen as mentioned in the recipe, not sure why ? May be I didn’t beat butter and sugar long enough or …..?

    • says

      Hi Suthira,

      I don’t think the difference is in the creaming of the butter and sugar. It may have something to do with the cookie dough scup I used. Maybe 1 tbsp holds more cook dough than my scoop. I will have to check it out next time I make cookies

  5. Thais says

    This looks amazing! I want to make them for my holiday party but I was thinking about freezing the dough to bake at the day of the party? Have you tried to do this? Do you think it will be ok? Thanks!!

    • says

      Hi Thais,

      I have not tried freezing this particular cookie dough, but I have tried with lots of other recipes, I’m sure this will work just as well.
      If you give it a try, please come back and let us know how it went.

  6. Cheryl Tinsley says

    I couldn’t resist trying this recipe. So, I’m making a batch, now and I’m just about half-way, there. The timer just went off!! Can’t wait to try them.

  7. Ivana says

    Dear Roxana, Thank you for this wonderful recipe! I was thinking about including them in my Christmas cookie list for this year, and I was planning on making these tomorrow. Do you think it is too early? How long can these cookies stay fresh?

    • says

      Hi Ivana,
      If you’re planning on making these cookies and keep them for 8-9 days until Christmas day, you can do so by placing the cookies, once baked in a air-tight box (preferably a tin box) OR you can freeze the cookie dough and bake the day before Christmas if you have the time.

  8. Ioana says

    Hey, they really look delicious. I wanted something to cook with my mother but how much sugar is “a cup”? because I think it’s a little too much sugar.

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