- 1/2 cup (1 stick room temperature) Butter unsalted
- 3 oz (room temperature) Cream Cheese
- 1 cup (198 g) Sugar white
- 3/4 cup (160 g) Light brown sugar
- 1 Egg
- 1 tsp Lemon juice
- 1 tsp Lemon zest
- 3 cup (360 g) All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Kosher Salt
- 2 apple cut into small pieces) Granny Smith apples
- 1-1/2 cup frozen | 2 cups fresh Cranberries (fresh or frozen)
- 1-1/2 cup (170 g) Powdered sugar
- 2 TBSP Crisco shortening
- 2 TBSP (room temperature) Butter unsalted
- 2 TBSP Milk
- 1 tsp Vanilla Extract
- 1/8 to 1/4 tsp (depending on your taste) Ground cinnamon
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 did figure they would be wetter, so I used a 1/2 cup less in this recipe.
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.
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.
Try these other great fall cookies:
Tools I use:
KitchenAid 4.5 Stand Mixer
OXO Good Grips Cookie Scoop, Small
My Weight KD-8000
Breville Sous Chef Food Processor
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 tsp 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 1/2 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.
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.
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 1/8 tsp, but if you want more of the cinnamon taste add the 1/4 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.