These cranberry walnut cookies are sweet, tart, nutty, and best of all, easy to make. They have a subtle orange flavor that complements the tangy cranberries nicely, but if you like the combination of orange and cranberry as much as we do, replace the vanilla extract with orange extract and add the zest of one orange.
Cookie Making Tips
- Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
- Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
- Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
- Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
- Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
- Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
- Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
- Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
- Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.
Looking for another easy-to-make drop cookie? Our Italian Ricotta Cookies are a great choice. They’re flavored with lemon zest and a bit of limoncello liqueur, making them a perfect treat for the holidays, or any time of year.
Cranberry Walnut Cookies
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3/4 cup brown sugar, firmly packed
- 1/4 cup milk
- 2 tablespoons orange juice, (see notes)
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup walnuts, finely chopped
- 6 ounces dried cranberries
- Preheat oven to 375°F. Cream butter, sugar and brown sugar.
- Stir in milk, orange juice, vanilla, and egg. Mix in remaining ingredients.
- Drop by teaspoonfuls about 2" apart onto greased cookie sheets. Bake 10 to 15 minutes.