Go Back
+ servings
5 from 5 votes

Sparkling Frosted Cranberry Cookies

By: Bella Bucchiotti
Christmas cranberry cookies are sweet sugar cookies with cranberries on top. These sparkling frosted cranberry cookies pair the sugared cranberries with homemade cookies plus a simple buttercream to make festive treats in the true spirit of holiday cheer.
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 30 cookies



  • 1 Cup butter
  • 1 ¼ Cups granulated sugar
  • 1 egg
  • 1 Teaspoon vanilla extract
  • ½ Teaspoon almond extract
  • 1 Tablespoon lemon juice
  • 3 Cups flour
  • ½ Teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 Cup dried cranberries


  • Cup water
  • 2 ⅔ Cups sugar, divided
  • 2 Cups cranberries, fresh

Buttercream Frosting



  • Preheat the oven to 350 degrees F and prepare a couple cookie sheets by lining with parchment paper or silicone baking mats.
  • Using a food processor or by hand, chop the dried cranberries into small bits. It is OK to have a variety of sizes, it is just fine if some of the pieces are larger or even left hole.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until combined.
  • Add the egg, vanilla extract, and almond extract, beat until light and fluffy. Add the lemon juice and beat until combined.
  • Add 2 cups of the flour, the salt, and baking powder. Once combined with the butter mixture, continue to add the remaining flour ¼ cup at a time until the mixture comes together and becomes a nice doughy texture. (TIP - you should be able to roll a ball of dough in your hand without it sticking much or at all, if you feel you have added too much flour you can add 1 Tablespoon of water or milk at a time until the right texture has been achieved.)
  • Add the chopped dried cranberries and give the dough a final mix to incorporate.
  • Form the dough into a ball or disk and wrap with plastic wrap. Place in the fridge for 15 to 30 minutes. (This would be a good time to make the sparkling cranberries)
  • Once the dough has chilled, remove from the fridge. Lightly flour a clean work surface that you can roll the cookie dough out on.
  • Unwrap the cookie dough and place on your floured surface. Roll the dough to about ⅜” thickness. Use a 2.5” or 3” round cookie cutter to cut the disks of dough. Place the cookies onto the prepared cookie sheets leaving about 1” of space or more between each cookie.
  • Bake in the preheated oven, start checking on the cookies around 12 minutes, and remove from the oven once cooked through and just a bit golden around the bottom edges. Let cool completely

Sparkling Cranberries

  • On a baking sheet pour 1 ½ cups of sugar, set aside.
  • In a small saucepan make a simple syrup by bringing ⅓ cup of water and ⅔ cups of sugar to a boil. Let boil for a couple minutes then remove from heat.
  • Pour the fresh cranberries into the syrup and stir until all of the berries are coated. Use the final ½ cup of sugar as needed to help coat the berries
  • Drain excess syrup from the cranberries then roll the cranberries in the sugar on the baking sheet until covered.
  • Make sure all of the berries are separated and let sit on the tray until dried.

Buttercream Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment add ½ cup softened butter and ⅓ cup vegetable shortening. Beat until smooth.
  • Add the vanilla, almond extract, and salt, beat again until combined.
  • Add in the powdered sugar, beat until smooth then add the heavy cream and beat until the frosting becomes light and airy (approx 3 to 5 minutes).

Assemble Cookies

  • To assemble the cookies, place the frosting into a piping bag and use an extra large round piping tip to frost the tops of the cookies with a swirl starting from the outside of the cookie moving towards the centre.
  • Top each cookie with 3 sparkling cranberries.


Calories: 277kcal | Carbohydrates: 60g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 9mg | Sodium: 63mg | Potassium: 43mg | Fiber: 1g | Sugar: 50g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Like this recipe? Rate and comment below!