These Brandied Cranberry Cookies are easy, fast and the perfect companion for your favorite drink.
It’s time to add a new favorite to your holiday baking list. These Brandied Cranberry Drops are tender, buttery drop cookies studded with cranberries that have been soaked in brandy. They combine classic holiday flavors—dried fruit, a hint of brandy, and a touch of candied ginger—for a cookie that’s festive, easy to bake, and sturdy enough to package or ship for the season. The dough is quick to prepare and the cookies come together in just a few simple steps.
Simple, versatile and crowd-pleasing, these cookies are lovely on a dessert platter, alongside coffee or tea, or tucked into a gift tin. If you’d prefer to avoid alcohol, substitute orange juice or milk where brandy is called for; the cookies will still be flavorful and moist.
Brandied Cranberry Drops
Drop cookies loaded with cranberries soaked in brandy.
Author: Dikla Levy Frances
Ingredients
- 1/2 Cup Dried Cranberries (60 g / 2 oz)
- 1 Tablespoon Brandy or Orange Juice
- 1 Stick Unsalted Butter, softened (113 g / 4 oz)
- 1/2 Cup Vegetable Shortening (100 g / 3.5 oz)
- 1 Cup Sugar (100 g / 3.5 oz)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2 1/4 Cups All-Purpose Flour (270 g / 9.5 oz)
- 2 Tablespoons Candied Ginger, finely chopped (or substitute chocolate chips for a kid-friendly version)
Brandy Icing
- 1 1/2 Cups Powdered Sugar (187.5 g / 6.5 oz)
- 2 Tablespoons Brandy or Milk
- 1/4 tsp Vanilla Extract
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Place the dried cranberries in a small bowl and drizzle with the brandy (or orange juice). Stir to coat and let them sit while you prepare the dough so they plump and absorb a bit of flavor.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, shortening and sugar on medium speed for about 30 seconds until smooth and slightly aerated.
- Add the baking powder and salt, then scrape down the sides of the bowl to make sure everything is evenly mixed.
- Add the egg and vanilla, mixing until combined. Gradually add the flour and mix until just incorporated; avoid overmixing.
- Fold in the brandy-soaked cranberries and the finely chopped candied ginger (or chocolate chips if using).
- Using a medium cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–12 minutes, or until the tops and edges are lightly golden. Oven times vary, so start checking at 8 minutes.
- Remove the cookies from the oven and allow them to rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are cool, whisk the powdered sugar with the brandy or milk and vanilla until smooth. Adjust the liquid a drop at a time to reach a drizzleable consistency.
- Using a spoon, drizzle the icing over the cooled cookies. Let the icing set before storing or serving.
Tips, Variations and Storage
- If you prefer alcohol-free cookies, soak the cranberries in orange juice or a little strong tea for flavor.
- For consistently shaped cookies, refrigerate scooped dough for an hour or overnight before baking. Chilled dough often bakes with a neater shape and less spreading.
- To make the recipe kid-friendly, replace brandy with milk or orange juice and swap candied ginger for chocolate chips.
- These cookies keep well in an airtight container for several days. You can also freeze baked cookies or unbaked dough balls for later; thaw and warm gently before serving if desired.
- When gifting, layer cookies between sheets of parchment in a tin to protect the icing and maintain freshness.
Happy baking!