Fresh Cranberry and Walnut Frosted Cookies combine tart cranberries, crunchy walnuts, and a sweet vanilla frosting. Cranberries are one of my favorite fruits to bake with, and their bright red color makes these a cheerful addition to my Holiday Cookies collection.
I wanted a little crunch with the cranberries, so I choose the walnut. Cranberries can be a little tart, so adding the frosting would balance out any tartness. For another frosted cookie made with fresh cranberries, try my Fresh Apple and Cranberry Cookies with cinnamon icing. For another cranberry and nut combination, try my Cranberry Hazelnut Holiday Cookies.
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A Quick Look: Fresh Cranberry and Walnut Frosted Cookies
Recipe Name: Fresh Cranberry and Walnut Frosted Cookies
Ready In: 1 hour 36 minutes (including frosting)
Yield: 36 cookies
Texture: Moist cookies with crunchy walnuts and creamy frosting
Flavor Profile: Tart cranberries, walnuts, a hint of orange, and sweet vanilla frosting
Difficulty: Medium
Why You'll Love These Cookies
- 🔴 Fresh cranberry flavor: Chopped cranberries add a little tartness to every bite.
- 🌰 A little crunch: Walnuts balance the moist cookies with a nutty crunch.
- 🧁 Creamy vanilla frosting: A sweet finishing touch that complements the tart cranberries.
- ⏱️ No chilling needed: Scoop and bake as soon as the dough is mixed.
Ingredients for Cookies
- Fresh cranberries: Chop enough to measure 2 cups after chopping. Stir them into the dough by hand to keep the pieces from breaking down further.
- Walnuts: Use chopped walnuts for a little crunch throughout the cookies.
- Orange juice: Freshly squeezed juice adds a hint of orange that complements the cranberries.
- Unsalted butter: Have the butter at room temperature so it creams easily.
See the recipe card for full information on ingredients and quantities.
Ingredients for Frosting
- Unsalted butter: Use room temperature butter for a smooth, creamy frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla extract: Adds the vanilla flavor that balances the tart cranberries.
- Half & half: Start with 2 tablespoons. Add the remaining tablespoon if you prefer a thinner frosting.
See the recipe card for full information on ingredients and quantities.
How to Make Fresh Cranberry and Walnut Frosted Cookies
Start by prepping the cranberries, orange juice, and walnuts before mixing the cookie dough.
Prep
Step 1: Weigh or measure the white sugar and light brown sugar into a bowl and set it aside.
Step 2: Weigh or measure the flour into a separate bowl. Add the baking powder, baking soda, and salt, then whisk to blend.
Step 3: Start with about 2 cups of whole fresh cranberries. You may need a little more to get 2 cups after chopping.
Step 4: Pulse the cranberries in a food processor until they are chopped to the size you like. Measure the chopped cranberries and chop more if needed to make 2 cups.
Step 5: Juice an orange so you have at least 2 tablespoons of fresh juice. I have used this inexpensive grocery store juicer for years.
Step 6: If your walnuts are not already chopped, chop enough to measure 1 cup. Now everything is prepped and ready for mixing the cookie dough.
Mix the Dough
Step 7: Cube the butter into the mixer bowl. I can tell how firm my butter is by how much pressure it takes to slice it, which gives me an idea of how long it will take to cream.
Step 8: Cream the butter on medium speed for about 1 minute. Scrape down the sides of the bowl before adding the sugars.
Step 9: Add the white sugar and light brown sugar to the creamed butter. Mix on medium speed for 3 minutes. There is more sugar than butter, so the mixture will still look grainy.
Step 10: Add the egg, milk, and orange juice. Mix on medium-high speed for about 1 to 2 minutes, until fairly smooth. Scrape down the bowl, then turn the mixer to low and add the flour mixture about a third at a time. Mix just until incorporated.
Step 11: Remove the bowl from the mixer and stir in the chopped cranberries by hand using a spatula. I do this so the mixer does not break the cranberries into smaller pieces. Then stir in the chopped walnuts.
Step 12: Check that the cranberries and walnuts are evenly distributed throughout the dough. There should be plenty of cranberry pieces in every scoop.
Scoop and Bake
Step 13: Preheat the oven to 350°F (175°C or 180°C) and line 2 sheet pans with parchment paper.
Step 14: Use a medium cookie scoop to place 12 scoops of dough onto a prepared sheet pan. A cookie scoop helps keep the cookies about the same size so they bake evenly.
Step 15: Bake 1 sheet pan at a time for 12 to 14 minutes. Let the cookies rest on the pan for 1 minute before moving them to a cooling rack. Cool completely before making the frosting.
Frosting
Step 16: Weigh or measure the powdered sugar into a bowl and set it aside.
Step 17: Add the room temperature butter to the mixer bowl and cream for about 1 to 2 minutes, until smooth with soft ripples around the bowl.
Step 18: Add the powdered sugar to the creamed butter and mix on low speed until combined. Scrape down the bowl, then add the vanilla extract and 2 tablespoons of half & half. That was all the half & half I needed.
Step 19: Mix on medium to medium-high speed for 3 minutes. Scrape down the bowl and mix for 1 more minute. If you prefer a thinner frosting, add the remaining tablespoon of half & half.
Step 20: Use a butter knife to spread the frosting over the completely cooled cookies. I had just a little frosting left over, enough for everyone to try a small spoonful. Store the frosted cookies in an airtight container in the refrigerator.
These cookies are full of cranberry and walnut pieces, with creamy vanilla frosting on top.
Storage & Freezing
🫙🍪 Storage
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Keep them in a single layer so the frosting stays neat. Let the cookies sit at room temperature briefly before serving so the frosting can soften.
❄️ Freezing
For the neatest results, freeze the baked cookies without frosting. Let them cool completely, then place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months.
Thaw the cookies in their container at room temperature, then add freshly made frosting. The cookies may be a little softer after thawing.
A note about freezing: I don't typically freeze my cookies or cookie dough. This freezing guidance is summarized with AI assistance and has not been personally tested in my kitchen.
Looking for substitutions or freezing tips? Choose an option below for additional guidance.
FAQs
Yes, you can use dried. I enjoy using the fresh because I think it has a better tangy cranberry taste. But, it is easier to use the dried, no food processor involved.
Of course! I think a cream cheese or maybe an orange buttercream icing would be a perfect combination.
I prefer fresh cranberries for these cookies. In my experience, frozen fruit releases more moisture, and some bags contain quite a bit of ice. That extra moisture can make the dough wetter and affect the texture of the cookies. I recommend fresh cranberries for this recipe.
Other Cranberry Cookies
If you tried this Fresh Cranberry and Walnut Frosted Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Fresh Cranberry and Walnut Frosted Cookies
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ¾ cup (150 g) Sugar white
- ¾ cup (165 g) Light brown sugar
- 1 Egg room temperature
- ¼ cup (61 g) Milk whole
- 2 Tablespoon Orange juice fresh
- 3 cups (375 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Baking soda
- 2 cups (200 g) Cranberries, chopped fresh
- 1 cup (117 g) Chopped walnuts
FROSTING
- ½ cup (113.5 g) Butter unsalted room temperature
- 2 cups (240 g) Powdered sugar
- 1 ½ teaspoon Vanilla Extract
- 2 to 3 Tablespoon Half & Half
Instructions
MAKE COOKIES
- Preheat the oven to 350°F (175°C or 180°C) and line 2 sheet pans with parchment paper. Pulse the fresh cranberries in a food processor about 6 or 7 times, until chopped to the size you like. Measure 2 cups after chopping.
- Juice an orange to get at least 2 tablespoons of fresh juice. If your walnuts are not already chopped, chop enough to measure 1 cup.
- Weigh or measure the white sugar and light brown sugar into a bowl and set it aside. In a separate bowl, weigh or measure the flour. Add the baking powder, baking soda, and salt, then whisk to blend.
- Cube the room temperature butter into the mixer bowl and cream on medium speed for about 1 minute. Scrape down the bowl, then add both sugars and mix on medium speed for 3 minutes. The mixture will still look grainy because there is more sugar than butter.
- Add the egg, milk, and orange juice. Mix on medium-high speed for about 1 to 2 minutes, until fairly smooth. Scrape down the sides of the bowl.
- Turn the mixer to low speed and add the flour mixture about a third at a time. Mix just until incorporated, scraping down the bowl as needed. Remove the bowl from the mixer and use a spatula to stir in the chopped cranberries by hand, then the chopped walnuts. This keeps the mixer from breaking the cranberries into smaller pieces.
- Use a medium cookie scoop to place 12 scoops of dough onto a parchment-lined sheet pan. Bake 1 sheet pan at a time at 350°F (175°C or 180°C) for 12 to 14 minutes. Let the cookies rest on the pan for 1 minute before moving them to a cooling rack. Cool completely before frosting.
FROSTING
- Cube the room temperature butter into the mixer bowl. Cream for about 1 to 2 minutes, until smooth with soft ripples around the bowl.
- Add the powdered sugar and mix on low speed until combined. Scrape down the bowl, then add the vanilla extract and 2 tablespoons of half & half. Mix on medium-high speed for 3 minutes. Scrape down the bowl and mix for 1 more minute. If you prefer a thinner frosting, add the remaining tablespoon of half & half.
- Use a butter knife to spread the frosting over the completely cooled cookies. Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature briefly before serving so the frosting can soften.
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Recipe Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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