Can I make Cranberry Spice Cookies with Eggnog Icing ahead of time?

Yes. Prepare the dough up to three days in advance and keep it tightly covered in the refrigerator. You can also bake the cookies ahead and freeze them for up to three months. Add the icing after thawing if you want the freshest-looking finish.

Why is my cranberry cookie dough so crumbly?

This dough has a shortbread-like consistency, so it may look dry before it comes together. Continue mixing until the ingredients are incorporated, then use the warmth of your hands to help the dough form into balls. Measuring the flour correctly also helps prevent excessive dryness.

Can I use fresh cranberries instead of dried cranberries?

Dried cranberries are recommended because they contain less moisture and distribute easily throughout the dough. Fresh or frozen cranberries can change the moisture balance and texture, so they aren't a direct substitute in this recipe.

Cranberry Spice Cookies with Eggnog Icing: Easy Holiday Treat

Name: Cranberry Spice Cookies with Eggnog Icing
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened to room temperature; 3/4 cup (90 g) confectioners’ sugar; 1 teaspoon pure vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 2 1/4 cups (281 g) all-purpose flour, spooned and leveled; 3/4 cup finely chopped dried cranberries; 1 cup (120 g) confectioners’ sugar; 2–3 tablespoons (30–45 ml) eggnog; 1/4 teaspoon pure vanilla extract; Pinch of ground cinnamon; Pinch of salt, optional

Description

These Cranberry Spice Cookies with Eggnog Icing are buttery, tender, shortbread-style holiday cookies filled with finely chopped dried cranberries and warm cinnamon, cardamom, and nutmeg. Finished with a creamy eggnog glaze, these festive cookies are perfect for Christmas parties, cookie exchanges, and homemade gifts.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened to room temperature
3/4 cup (90 g) confectioners’ sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 1/4 cups (281 g) all-purpose flour, spooned and leveled
3/4 cup finely chopped dried cranberries

For the Eggnog Icing:

1 cup (120 g) confectioners’ sugar
2–3 tablespoons (30–45 ml) eggnog
1/4 teaspoon pure vanilla extract
Pinch of ground cinnamon
Pinch of salt, optional

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Instructions

Beat the softened butter in a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment for about 1 minute, until smooth and creamy.
Add the confectioners’ sugar and beat on medium-high speed until creamy and combined.
Add the vanilla extract, cinnamon, cardamom, nutmeg, salt, flour, and finely chopped dried cranberries. Mix on medium speed until combined. The dough will be thick and slightly crumbly, so continue mixing until the ingredients are incorporated.
Cover the dough tightly and refrigerate for 30 minutes.
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Roll the chilled dough into balls using about 1 scant tablespoon of dough per cookie. Place the balls approximately 2 inches apart on the prepared baking sheets. If the dough crumbles, gently work it with your hands to help it hold together.
Bake for 14–15 minutes, until the bottoms and edges are lightly golden and the tops are barely browned.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Cool completely before adding the icing.
To make the icing, whisk together the confectioners’ sugar, 2 tablespoons of eggnog, vanilla extract, and cinnamon until smooth. Add the remaining tablespoon of eggnog gradually to achieve the desired consistency. Add a pinch of salt if desired.
Dip the cooled cookies into the icing or drizzle it over the tops. Sprinkle with additional cinnamon if desired, then let the icing set for a few hours before serving or storing.

Notes

Use confectioners’ sugar rather than granulated sugar for the correct delicate texture.
Chop the dried cranberries into very small pieces so they distribute evenly throughout the dough.
Use dried cranberries, not fresh or frozen cranberries, because additional moisture can affect the cookie texture.
The dough may initially appear crumbly. Continue mixing until it comes together, and use the warmth of your hands when shaping the cookies.
If the dough is refrigerated for more than 2 hours, let it sit at room temperature for about 30 minutes before rolling.
Adjust the icing consistency with additional confectioners’ sugar to thicken it or a little more eggnog to thin it.
Store iced cookies in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 1 week. Uniced cookies can be stored at room temperature for up to 1 week.
Freeze baked cookies, with or without icing, for up to 3 months. Thaw in the refrigerator or at room temperature.
The unbaked dough or shaped dough balls can also be frozen for up to 3 months. Thaw in the refrigerator and allow the dough to soften before baking.
The cookies themselves contain no eggs, but the eggnog icing may contain egg ingredients.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Desserts, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: Not verified
Sugar: Not verified
Sodium: Not verified
Fat: Not verified
Saturated Fat: Not verified
Unsaturated Fat: Not verified
Trans Fat: Not verified
Carbohydrates: Not verified
Fiber: Not verified
Protein: Not verified
Cholesterol: Not verified