Deliciously soft and tart, these cookies come from a favorite childhood holiday book, Cranberry Christmas!

Raise your hand if you’ve had a cookie with fresh cranberries in it! It’s quite unique and I absolutely love it.

These cookies are from a book that my mom read to me growing up and the recipe is printed on the back cover!

The book, Cranberry Christmas, is from 1976 and is a real classic in our family.

Old Cyrus Grape doesn’t like children. And he insists that the skating pond is ‘his.’ Mr. Whiskers knows this isn’t true, but since he can’t prove it, there’ll be no skating…not even on Christmas Day! That is…unless cleaning Mr. Whiskers’ house uncovers some important information.
This 1976 classic is back for a new generation of Devlin fans to enjoy, with Maggie’s favorite cranberry cookie recipe on the back.

This recipe starts like any other basic cookie, with sugar and butter! The perfect foundation, right?

There are two unique ingredients in this cookie other than the cranberry: milk and lemon juice.

I tried to do some reading on what each of these ingredients do in cookies and here’s what I came up with. Milk makes softer cookies and lemon juice makes chewier cookies. Hmm. Seems contradictory, but I really do like the bright flavor in the lemon juice in these cookies in particular!

The recipe on the back of the book recommends making tiny cookies, only using a teaspoon of dough per cookie. Essentially little bite sized delicious morsels! I’ve made them both ways, small and “regular size”, and they’re both great. Really up to personal preference.

Happy Holidays, friends!

Cranberry Christmas Cookies

No reviews

Author: Jessie
Total Time: 25 minutes
Yield: 3 dozen 1x

Print Recipe

Description

Deliciously soft and tart, these cookies come from a favorite childhood holiday book, Cranberry Christmas!

Ingredients

Scale

½ cup (1 stick) butter (affiliate)
1 cup granulated sugar
1 cup firmly packed brown sugar (affiliate)
1 egg
¼ cup milk
2 tablespoons lemon juice
3 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 cups fresh cranberries, pulsed through the food processor (affiliate) until tiny bits
1 cup chopped walnuts (affiliate) (I like these pulsed a few times through the food processor (affiliate) as well)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 degrees
In a stand mixer, beat together butter and sugars until creamy.
Add egg, milk, and lemon juice and beat until combined.
Add flour, baking powder, baking soda, and salt. Mix on medium low just until flour is incorporated. Don’t overmix!
Gently mix in pulsed cranberries and chopped walnuts until fully combined.
Using a cookie scoop or two spoons, scoop out onto greased cookie sheets or a cookie sheet lined in parchment paper.
Bake for 15 minutes or until firm and starting to turn golden brown.
Remove from the cookie sheet to a wire baking rack.