Fresh Cranberry and Walnut Frosted Cookies

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.

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

Ingredients for Frosting

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.

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