Fresh Cranberry and Walnut Frosted Cookies
Fresh cranberries and crunchy walnuts fill these cookies, with a hint of orange and creamy vanilla frosting to balance the tart berries.
Servings: 36 cookies
Calories: 171kcal
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.
Recipe Notes
• Measure the cranberries after chopping. You will need 2 cups of chopped fresh cranberries.
• Stir the cranberries and walnuts into the dough by hand to avoid breaking the cranberries into smaller pieces.
• Cool the cookies completely before frosting.
• Store 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.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 57mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg