Frosted Cranberry Drop Cookies Recipes

CRANBERRY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.

FROSTED CRANBERRY DROP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream butter and sugars.
• Add milk, egg, and orange juice; mix well.
• Combine the flour, baking powder, salt, and soda; add to the creamed mixture and mix well.
• Stir in cranberries and nuts with spoon.
• Drop onto cookie sheet and bake at 350 degrees for 13-15 minutes.
• Cool.
• For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
• Cool for 2 minutes, transfer to a small mixing bowl.
• Add sugar and vanilla.
• Beat in water one tablespoon at a time until you get a frosting density that can easily go onto cookies.
• Frost the drop cookies.

ORANGE FROSTED CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray several cookie sheets with cooking spray.
• FOR COOKIES:
• In large mixing bowl, beat granulated sugar, brown sugar, unsalted butter, orange zest, orange juice, and egg with an electric mixer on medium speed (or mix with a spoon).
• Stir in flour, baking soda and salt.
• Stir in cranberries and nuts.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• FOR FROSTING:.
• In small bowl, stir powdered sugar, orange zest and orange juice together until smooth and spreadable.
• Frost cookies and enjoy!

FROSTED CRANBERRIES

Steps:

• In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

ORANGE-FROSTED CRANBERRY COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.