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    Home » Cookies

    Fresh Apple and Cranberry Cookies

    Published: Sep 9, 2021 · Modified: Feb 10, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Fresh apples and cranberries (whether frozen or fresh) are a perfect match together. I did try to get fresh cranberries because I think they chop up better in my food processor. But according to the grocery store attendant, I was a few weeks early. So I went to the freezer section and grabbed a bag of frozen cranberries. I have not used the frozen in any of my cookies, but I figured they would be wetter, so I used a ½ cup less in this recipe.

    Fresh apple and cranberry cookie with icing.

    Cranberries 

    Cranberries in my cookies make my cookies look festive. Plus, the tartness cuts through all the sugars. I can't wait for a few more weeks till I can purchase fresh cranberries. I can think of a few perfect combinations of flavors that will go perfect with these round red little berries.

    Granny Smith Apples

    When I was young, I did eat quite a few apples, but I must say the Granny Smith apples were not my favorite to grab and start eating. But for baking, it is my apple of choice.

    Tips When Using Fresh Fruit in Cookies

    Nothing beats the taste of fresh fruit in your cookies, Yum! But you do need to treat them a little differently than other types of cookies. They are softer and do not need to be stored in a container.

    • When using fresh fruit in your cookies you want as much liquid from the fruit to be elimated. I spread my fruit onto a paper towel and let the towel absorb the liquid.
    • I leave fresh fruit cookies out on a plate and let the air keep the cookie dry.
    Fresh apple and cranberry cookie with icing.

    Fresh Apple and Cranberry Cookies

    Barbara Hall
    Chopped cranberries make these cookies a really lovely pink color.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 16 mins
    Chill 1 hr
    Total Time 1 hr 31 mins
    Course Cookies
    Cuisine American
    Servings 24 cookies
    Calories 223 kcal

    Ingredients
     

    COOKIE DOUGH

    • ½ cup Butter unsalted 1 stick room temperature
    • 3 oz Cream Cheese room temperature
    • 1 cup Sugar white 198 g
    • ¾ cup Light brown sugar 160 g
    • 1 Egg
    • 1 teaspoon Lemon juice
    • 1 teaspoon Lemon zest
    • 3 cup All-purpose flour 360 g
    • 1 teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • ¼ teaspoon Kosher Salt
    • 2 Granny Smith apples cut into small pieces
    • 1 ½ cup frozen cranberries or 2 cups fresh

    ICING

    • 1 ½ cup Powdered sugar 170 g
    • 2 tablespoon Crisco shortening
    • 2 tablespoon Butter unsalted room temperature
    • 2 tablespoon Milk
    • 1 teaspoon Vanilla Extract
    • ⅛ to ¼ teaspoon Ground cinnamon depending on your taste

    Instructions
     

    COOKIE DOUGH

    • Prep the frozen cranberries by pulsing them in a food processor and letting them drain while you prepare the apples. Zest 1 lemon and set aside. Cut the lemon in half and juice one half to get the 1 teaspoon for the cookie dough. I leave the other lemon half to squeeze over the apple pieces, so they don't turn brown. Cut the 2 Granny Apples into small pieces and squeeze the ½ lemon over them.
    • Weigh or measure your sugars together and set aside. In another bowl weigh or measure the flour, baking powder, baking soda, and salt, I run a whisk through to blend.
    • Add the cream cheese and butter together and blend using the medium speed on your mixer for 2 minutes. Add the sugars and mix for about 2 minutes. Stop and scrape down the sides. Add the egg, lemon zest, and the lemon juice blend till incorporated. Turn the mixer down and add the flour mixture and mix. The dough will be stiff.
    • Stop the mixer and add the apple and cranberry pieces and mix for about 30 seconds to get the fruit blended throughout the batter.
    • Cover your cookie dough bowl lightly and refrigerate for 1 hour. Preheat your oven and line 2 cookie pans with parchment paper and set them aside. Using a medium cookie scoop add twelve scoops to a pan and bake at 350° for 16-18 minutes. Pull them out of the oven and let them sit on the hot pan for a minute or two before moving to a cooling rack. Let them cool down before icing them.

    ICING

    • Add the powdered sugar, shortening, butter, milk, and vanilla extract into the mixer bowl. A suggestion on the cinnamon if you want a hint of cinnamon I would start with the ⅛ tsp, but if you want more of the cinnamon taste add the ¼ tsp. Of course, you can always adjust the amount to your liking. Mix till there are no lumps, and it is smooth. The sweetness of the icing goes well with the tartness of the cranberries.

    Notes

    If you are using frozen cranberries, they hold water, so I use less than if they are fresh. When you run them through a food processor, you can see the difference. If you use 2 cups frozen, the batter will be wetter and take more time to bake. I used frozen cranberries, so my time is 16-18 minutes of baking.

    Nutrition

    Calories: 223kcalCarbohydrates: 38gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 71mgPotassium: 59mgFiber: 1gSugar: 24gVitamin A: 219IUVitamin C: 2mgCalcium: 27mgIron: 1mg
    Keyword apple cranberry cookies, cranberry cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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