When the holidays roll around, or you're simply craving a treat that perfectly balances sweet and tart, these Frosted Cranberry Walnut Drop Cookies are an absolute game-changer. Imagine a soft, chewy cookie studded with bright, juicy cranberries and crunchy walnuts, all topped with a dreamy, sweet vanilla frosting. They’re easy to make, incredibly festive, and guaranteed to be a crowd-pleaser!
These cookies aren't just for special occasions; they're simple enough for a weekend baking project and impressive enough to bring to any gathering. The burst of tartness from the cranberries cuts through the sweetness of the cookie and frosting beautifully, creating a flavor profile that’s truly unforgettable.
Why You'll Love These Frosted Cranberry Walnut Drop Cookies
There's so much to adore about this recipe. First, they're drop cookies, which means no rolling, no cutting, just scoop and bake! This makes them perfect for busy bakers. Second, the combination of flavors and textures is pure magic: the slight chewiness of the cookie, the delightful pop of fresh or frozen cranberries, and the satisfying crunch of walnuts.
And let's not forget the frosting! It's a simple butter and confectioners' sugar frosting that adds just the right amount of sweetness and a beautiful finish, making these cookies look as good as they taste. They're robust enough to travel well, making them ideal for cookie exchanges or gifting.
Key Ingredients for the Best Cranberry Walnut Cookies
Each ingredient plays a vital role in creating these magnificent cookies:
- Cranberries: Whether fresh or frozen, these tart berries are the star. They add a vibrant color and a wonderful tangy contrast.
- Walnuts: Chopped walnuts provide a lovely crunch and a nutty depth that complements the cranberries perfectly. Pecans can also be a good substitute.
- Orange Juice: A secret weapon! A touch of orange juice enhances the cranberry flavor and adds a subtle citrus note that brightens the whole cookie.
- Brown Sugar: Using a combination of granulated and brown sugar gives the cookies a wonderfully soft, chewy texture.
- Butter: Softened butter is key for a tender crumb and contributes to the rich flavor.
Step-by-Step Guide to Baking Perfection
Making these Frosted Cranberry Walnut Drop Cookies is straightforward. You'll start by creaming together the softened butter and sugars until light and fluffy. Then, you'll incorporate the egg and orange juice. The dry ingredients – flour, baking powder, salt, and baking soda – are mixed in gradually. Finally, the stars of the show, chopped cranberries and walnuts, are folded into the dough.
Once the dough is ready, simply drop spoonfuls onto your prepared baking sheets and bake until lightly golden. While the cookies cool, whip up the quick and easy frosting. Once cooled, spread a generous dollop of frosting on each cookie, and they're ready to enjoy!
Tips for Success
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smooth, uniform batter.
- Don't Overmix: Overmixing can lead to tough cookies. Mix until just combined after adding the flour.
- Chop Cranberries: Chopping fresh or frozen cranberries helps distribute their flavor evenly throughout the cookie.
- Frosting Consistency: Adjust the hot water in the frosting a tablespoon at a time until you reach your desired spreading consistency.
Variations and Substitutions
Feel free to customize these cookies! You could add a teaspoon of orange zest to the dough for an even brighter citrus flavor. A pinch of cinnamon or nutmeg could also add a warm spice note. If walnuts aren't your favorite, pecans or even slivered almonds would work well. For a chocolatey twist, white chocolate chips are a fantastic addition to the cranberry and walnut duo!
Serving and Storing Your Delicious Cookies
These Frosted Cranberry Walnut Drop Cookies are best enjoyed with a cup of coffee or tea, or as a delightful treat on their own. They're perfect for holiday platters, bake sales, or simply as a comforting snack. Store them in an airtight container at room temperature for up to 3-4 days to maintain their freshness and soft texture. If you want to keep them longer, they can be frozen unfrosted and then frosted after thawing.
I hope you love these Frosted Cranberry Walnut Drop Cookies as much as I do! They truly embody the spirit of home baking – delicious, comforting, and perfect for sharing. Happy baking!
FAQs
Can I use frozen cranberries for these Frosted Cranberry Walnut Drop Cookies?
Yes, absolutely! You can use either fresh or frozen cranberries for this recipe. If using frozen, there's no need to thaw them beforehand; just chop them as directed and add them directly to the batter.
How do I prevent my Frosted Cranberry Walnut Drop Cookies from spreading too much?
To prevent excessive spreading, ensure your butter is softened but not melted. Also, chilling the dough for 15-30 minutes before baking can help. Make sure your oven temperature is accurate and avoid over-greasing your baking sheets.
How long do Frosted Cranberry Walnut Drop Cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 3-4 days. For longer storage, you can refrigerate them for up to a week or freeze them (unfrosted) for up to 2-3 months.
Can I make these Frosted Cranberry Walnut Drop Cookies ahead of time?
Yes, these cookies are perfect for making ahead! You can prepare the dough and refrigerate it for up to 2 days before baking. Alternatively, bake the cookies completely (without frosting), freeze them, and then thaw and frost when ready to serve.
Frosted Cranberry Walnut Drop Cookies
- Total Time: 32 minutes
- Yield: About 3 dozen cookies 1x
- Diet: Contains Nuts, Dairy, Egg
Description
A delightful drop cookie recipe featuring tart cranberries, crunchy walnuts, and a sweet vanilla frosting, perfect for any occasion.
Ingredients
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole 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
For the Frosting:
1/3 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water
Instructions
Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until light and fluffy.
Step 3: Beat in the large egg and orange juice until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Gently fold in the chopped fresh or frozen cranberries and chopped walnuts until evenly distributed throughout the dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Transfer cookies to a wire rack to cool completely.
Step 9: While cookies cool, prepare the frosting: In a medium bowl, beat 1/3 cup softened butter until creamy. Gradually add the confectioners' sugar, vanilla extract, and 2 tablespoons of hot water, beating until smooth and spreadable. Add more hot water, 1 tablespoon at a time, if a thinner consistency is desired.
Step 10: Once the cookies are completely cool, spread a generous amount of frosting on each cookie. Allow the frosting to set slightly before serving or storing.
Notes
For best results, ensure all dairy ingredients are at room temperature. Freshly chopped cranberries offer the best texture and flavor, but frozen work perfectly well. If you don't have orange juice, a teaspoon of orange zest can be added for a similar brightening effect.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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