These cranberry drop cookies are perfect for the holiday season. Topped with cream cheese frosting and sparkling sprinkles, they’re festive and delicious.
New favorite Christmas cookie alert!
These cookies are irresistible: buttery, slightly chewy, and filled with dried cranberries. They’re brightened with a hint of orange or warmed by a touch of cinnamon if you like. Topped with cream cheese frosting and festive sprinkles, they make a beautiful holiday cookie tray.
I’ll admit cranberry-orange hasn’t always been my first pick, but these cookies might change that. The combination of dried cranberries folded into a soft, buttery drop cookie—finished with tangy cream cheese frosting—wins over skeptics quickly.
This version uses dried cranberries for convenience and the best texture. Fresh cranberries can be excellent in some bakes, but they’re seasonal and sometimes tricky to find. Dried cranberries are easy to keep on hand and add concentrated flavor without extra moisture.
Drop cookies are wonderfully simple: spoonfuls of dough dropped onto the baking sheet. For uniform results and a prettier presentation, use a medium ice cream scoop so the cookies bake evenly and look polished.
These cookies are finished with a cream cheese frosting—the tang cuts through the sweetness and pairs perfectly with cranberries. I use my favorite cream cheese frosting, and you can easily flavor it with a pinch of cinnamon or some freshly grated orange zest for extra holiday flair.
White chocolate chips or chunks are another tasty addition if you’d like a sweeter, creamier contrast to the tart cranberries.
These cookies have already become a new classic in our holiday rotation.
Cranberry Drop Cookies
Cranberry Drop Cookies with Cream Cheese Frosting
4
dozen cookies
30 mins
15 mins
45 mins
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 2/3 cup dried cranberries or cherries
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- optional: 1/4 teaspoon cinnamon or 2 teaspoons freshly grated orange zest
- sugar sprinkles for topping
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together the flour, baking powder and salt.
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In an electric mixer bowl, beat the butter and sugars until fluffy, about 2–3 minutes. Beat in the egg, scraping down the sides as needed. Add the vanilla and milk and mix to combine.
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Add the dry ingredients and mix until just combined. Fold in the dried cranberries.
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Drop the dough by spoonfuls or with an ice cream scoop onto the prepared baking sheet about 2 inches apart. Bake 12–15 minutes, until edges are golden and centers are set. Cool completely before frosting.
Cream Cheese Frosting
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Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then beat in the vanilla. If desired, stir in cinnamon or orange zest. Frost cooled cookies and sprinkle with sugar sprinkles.
Notes
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Frosting dollops for life.