Fresh Apple and Cranberry Cookies

5 from 2 votes

Soft cookies made with fresh apple and cranberries, topped with cinnamon icing. The sweet icing balances the tart fruit.

Prep Time30

Total Bake Time42

Chill1

Total Time2 12

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 223kcal

Zest and juice the lemon and set aside. Reserve 1 teaspoon of the lemon juice for the cookie dough and 1 teaspoon to sprinkle over the cut apple pieces to stop the browning. Cut the Granny Smith apple into small pieces and sprinkle some of the lemon juice over the cut pieces. Add the cranberries to a food processor and use the pulse button about 5 times or until they are in small pieces.
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 lemon zest and lemon juice and blend until incorporated, then add the egg and mix. Turn the mixer down, and slowly add the flour mixture. The dough will be stiff.
Stop the mixer and add the chopped cranberries and apple. Mix for about 5 seconds, just enough to start distributing the fruit without breaking it up. Finish folding with a spatula if needed. Cover the dough loosely and refrigerate for 1 hour.
Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Use a medium cookie scoop to place 12 mounds of dough on one pan. Bake for 13 to 15 minutes, one pan at a time. Let the cookies rest on the pan for 1 to 2 minutes before moving them to a cooling rack. Cool completely before icing.

I start by creaming the butter for a minute, or two, then add the milk, powdered sugar, cinnamon, and vanilla extract into the mixer bowl. Start on a low mixer setting and gradually increase until you reach a medium-high speed. Mix for 5 minutes. It should be stiff enough to stay on the beater without drooping and be smooth to the touch and taste. Take a butter knife and spread icing onto all the cookies.