Soft, buttery, and glazed with a sweet vanilla icing, these cranberry cookies are the kind of thing you bake once and then find yourself making every single December after that. The cranberry jelly tucked into the dough gives them this gorgeous blush-pink tint and a gentle fruity sweetness, and those sugared craisins on top? They make every cookie look like it came straight from a bakery window. I first made a version of these for a holiday cookie swap, using pantry staples I already had, and they were gone before I even got a chance to grab one for myself.
If you love bright, fruity holiday baking, you might also enjoy these Best Lemon Crinkle Cookies, or bookmark these Best Smores Brownies for your next sweet craving. And if you’re putting together a full dessert spread, these Best Blackberry Pie Bars are always a crowd-pleaser.
Why You’ll Love These Cranberry Cookies
These aren’t just pretty, they’re genuinely delicious and surprisingly simple to pull together. The dough comes together in one bowl, you don’t need to chill it, and the baking time is just 10 minutes. They’re great for holiday cranberry cookies tins, cookie swaps, or just a cozy afternoon at home. The icing adds sweetness without being too heavy, and the sugared cranberries give each bite a tiny pop of tartness that keeps things interesting.
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Ingredients for Cranberry Cookies
Here’s everything you need, plus a quick note on why each one matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- All-purpose flour: Forms the structure of the cookies and keeps them tender with a slight chew.
- Baking powder: Gives the cookies a gentle lift so they’re not too dense.
- Salt: Balances the sweetness and brings out all the other flavors.
- Unsalted butter, room temperature: Adds richness and creates that soft, melt-in-your-mouth texture. Room temperature butter creams much more evenly.
- Granulated sugar: Sweetens the dough and helps the cookies spread just slightly into that classic flat-disk shape.
- Canned cranberry jelly: This is the star ingredient. It adds a fruity sweetness, a beautiful pink hue, and a bit of moisture to the dough.
- Large egg: Helps bind everything together and adds structure.
- Vanilla extract: Adds warmth and rounds out the flavor.
For the Sugared Cranberries:
- Craisins (dried cranberries), chopped: The chewy, tart topping that makes these cookies look and taste special.
- Sugar: Coats the craisins so they sparkle a little and adds a gentle sweet crunch.
For the Icing:
- Powdered sugar: The base of the glaze. It melts into a smooth, sweet coating.
- Milk or water: Thins the icing to a drizzleable consistency.
- Vanilla extract: Adds a soft, warm flavor to the glaze.
How to Make Cranberry Cookies
Simple ingredients, one baking sheet, and about 40 minutes is all it takes.
Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Cream butter and sugar: In a stand mixer (or with an electric mixer), beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale, about 2 to 3 minutes.
Add wet ingredients: Mix in the cranberry jelly, egg, and vanilla extract until everything is smooth and well combined. The dough will take on a soft pink color from the jelly.
Combine with dry ingredients: Add the flour mixture gradually, about half a cup at a time, mixing on low until fully incorporated. The dough should be soft but holdable.
Shape the cookies: Using a medium cookie scoop, drop about one tablespoon of dough onto the prepared baking sheet, spacing them a couple of inches apart. Lightly flatten each dough ball into a disk using the bottom of a glass that’s been buttered and dipped in sugar so it doesn’t stick.
Bake: Bake for 10 minutes. The cookies won’t look browned, and that’s completely fine. They are fully baked at this point. Remove them from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the cranberries: While the cookies cool, toss the chopped craisins with sugar in a small bowl until coated. Set aside.
Make the icing: In another small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until you have a smooth, pourable glaze.
Decorate the cookies: Spoon icing over the top of each cooled cookie. Sprinkle with the sugared craisins and let everything sit for about 10 minutes, or until the icing has set and hardened. Then dig in.
Substitutions and Swaps
Cranberry jelly: If you can’t find canned Cranberry Cookies jelly, whole-berry cranberry sauce works well. Just blend it briefly so it mixes smoothly into the dough. Fresh cranberry jam or a thick raspberry jam can also work in a pinch.
Craisins: Regular dried cranberries work just as well. You can also try dried cherries for a slightly different flavor, or swap them for white chocolate chips if you want something sweeter on top.
Milk in the icing: Water works perfectly if you want a slightly thinner glaze. For a richer icing, a splash of heavy cream is lovely.
Butter: Salted butter can replace unsalted, just skip the added salt in the dough.
Vanilla extract: Almond extract is a delicious swap here. Use just half a teaspoon since it’s stronger.
Equipment For Cranberry Cookies
- Stand mixer or electric hand mixer
- Medium cookie scoop
- Baking sheet
- Parchment paper or silicone baking mat
- Wire rack
- Small bowls for cranberries and icing
How to Store Cranberry Cookies
Once the icing has fully set, store the Cranberry Cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment if you’re stacking them, so the icing stays intact.
To freeze, place undecorated cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, then ice and top them fresh.
The dough can also be made ahead and refrigerated for up to 2 days before baking.
Serving Suggestions
These Cranberry Cookies are cozy and versatile. A few easy ways to serve them:
Add them to a dessert table next to these Best Smores Brownies and Best Blackberry Pie Bars for a full spread.
Arrange them on a holiday cookie platter alongside chocolate and spiced treats for contrast.
Package them in a tin or cellophane bag tied with ribbon for a homemade holiday gift.
Serve them with a hot mug of tea or a spiced apple cider on a slow winter afternoon.
Expert Tips
Use room-temperature butter. Cold butter won’t cream properly, and the dough will be lumpy. Pull it out about 30 minutes before you start.
Don’t overbake. These cookies are meant to stay pale and soft. Pull them at 10 minutes even if they look underdone. They firm up as they cool on the pan.
Butter and sugar your glass. This keeps the dough from sticking when you flatten the cookies and gives the edges a subtle crunch.
Let cookies cool completely before icing. Warm cookies will melt the glaze and it’ll run right off. Patience here is worth it.
Chop the craisins small. Smaller pieces spread more evenly over the icing and look neater on top.
The Little Story Behind These Cookies
Last Christmas Eve, my friend Lily stopped by with her daughter while I was in the middle of decorating a fresh batch of these. She walked in, took one look at the cooling rack full of iced cookies, and said, “Wait, you made those? They look like something from a fancy bakery.” I laughed and told her the whole thing takes under an hour. Her daughter immediately reached for one before the icing had even set, got sticky white glaze all over her fingers, and declared them “the best cookie ever” with full confidence.
The small kitchen mishap happened when I handed Lily the bowl of sugared cranberries to sprinkle, and she went a little overboard. We ended up with a cookie that looked like a cranberry explosion, and honestly, it tasted amazing. Lily looked at me and said, “More is more, right?” I couldn’t argue with that.
FAQ
Can I add cranberries to sugar cookie dough?
Yes, absolutely. Dried cranberries or a spoonful of Cranberry Cookies jelly both work beautifully in sugar cookie dough. The jelly blends right into the batter and adds moisture and color. Chopped craisins can be folded in at the end like a mix-in. These cranberry sugar cookies are basically proof of that.
What is the healthiest cookie you can eat?
Oatmeal-based Cranberry Cookies tend to be among the lighter options since oats add fiber. You can also reduce sugar, swap butter for applesauce, or add nuts and dried fruit for nutrition. These cranberry cookies aren’t a health food, but they’re made from simple, real ingredients without any strange additives, which is always a good thing.
What are Snoop Dogg Cranberry Cookies?
Snoop Dogg has shared a Cranberry Cookies recipe that became popular online. It’s a simple three-ingredient recipe using peanut butter, sugar, and an egg. Very different from these, but fun in its own way.
What is Jill Biden’s favorite cookie?
Jill Biden has shared a chocolate chip Cranberry Cookies recipe over the years that became well known during her time in the White House. Chocolate chip is a classic, but honestly these iced cranberry shortbread cookies give them a run for their money during the holidays.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cranberry Cookies
Cranberry Cookies
These soft, buttery Cranberry Cookies, topped with a vanilla glaze and sugared cranberries, are perfect for the holiday season!
Ingredients
Method
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Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a stand mixer, cream the butter and sugar until light and fluffy. Add the cranberry jelly, egg, and vanilla extract, and mix until fully combined.
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Gradually add the flour mixture, ½ cup at a time, mixing until completely incorporated.
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Use a medium cookie scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet. Gently flatten each ball into a disk shape using the bottom of a buttered and sugared glass.
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Bake for 10 minutes. The cookies will not appear browned, but they are done. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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In a small bowl, toss the chopped craisins with sugar and set aside.
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In another small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until smooth to create the icing.
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Once the cookies are fully cooled, use a spoon to spread the icing over each cookie. Top with the sugared cranberries and let the icing set for 10 minutes, or until hardened.
Nutrition
Notes
These cookies are perfect for holiday gifting or enjoying with a cup of tea. The sugared cranberries add a festive touch and a burst of tartness to balance the sweetness!
