Frosted Cranberry Drop Cookies
Soft, chewy, and bursting with festive flavor, Frosted Cranberry Drop Cookies are the perfect treat for any occasion. These easy-to-make cookies combine the tangy sweetness of dried cranberries with a fluffy, buttery base, all topped with a luscious vanilla frosting. Each bite delivers a delightful contrast of textures and flavors, making them an instant crowd-pleaser. With a quick prep time of just 20 minutes and a simple frosting recipe, these cookies are ideal for holiday gatherings, cookie swaps, or a cozy dessert at home. The gentle golden edges and creamy frosting make them as beautiful as they are delicious. Plus, they stay moist for days, making them a great make-ahead option. Treat your taste buds to these frosted delights that are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.25 cups packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 0.25 cups milk
- 1 cup dried cranberries
- 1.5 cups powdered sugar
- 2 tablespoons unsalted butter, softened (for frosting)
- 0.5 teaspoons vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture. Mix until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until just combined — do not overmix.
Fold in the dried cranberries gently using a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will remain slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the frosting, beat the powdered sugar, softened butter, vanilla extract, and 2 tablespoons of milk together in a medium bowl until smooth and creamy. If the frosting is too thick, add additional milk 1 teaspoon at a time until the desired consistency is reached.
Once the cookies are completely cooled, spread a thin layer of frosting over the top of each cookie.
Allow the frosting to set for at least 30 minutes before serving. Store cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 250.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 216 mg | 17% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
