Brandied Cranberry Cookies Recipe
Brandied Cranberry Drops
These brandied cranberry drops are a simple, festive cookie that pairs beautifully with coffee, tea, or a glass of something stronger. They combine softened butter and shortening for a tender crumb with dried cranberries soaked in brandy for bright, boozy pockets of flavor. Finished with a light brandy icing, these cookies are easy to make, travel well, and are a great addition to any holiday cookie collection.
The recipe is straightforward and uses familiar holiday ingredients. The dough is firm enough to scoop and shape, which makes these cookies ideal for gifting and shipping during the holidays. If you prefer a non-alcoholic version, you can substitute orange juice for the brandy when soaking the cranberries and in the icing.
About this recipe
- If you choose to avoid alcohol, substitute the brandy with orange juice in both the cranberry soak and the icing.
- For uniformly shaped cookies, use a medium cookie scoop and chill the scooped dough for one hour or overnight before baking.
- To make these cookies kid-friendly, use the non-alcoholic alternative and replace candied ginger with chocolate chips or chopped nuts.
- These cookies keep and travel well, making them suitable for holiday packages and cookie exchanges.
Ingredients
- 1/2 Cup Dried Cranberries (60 g / 2 oz)
- 1 TBS 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 TBS Candied Ginger, finely chopped
Brandy Icing
- 1 1/2 Cup Powdered Sugar (187.5 g / 6.5 oz)
- 2 TBS 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 pour the brandy (or orange juice) over them. Stir to coat and let them stand while you prepare the dough so they can plump slightly.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened butter, shortening, and sugar on medium speed for about 30 seconds, until smooth and combined.
- Add the baking powder and salt, mix briefly to combine, and scrape down the sides of the bowl.
- Add the egg and vanilla extract and mix until incorporated. Gradually add the flour and mix until just combined—do not overmix.
- Fold in the brandied cranberries and the finely chopped candied ginger until evenly distributed through the dough.
- Using a medium cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–12 minutes, or until the tops and edges turn golden. Remove from the oven and let the cookies rest on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.
- Once the cookies are completely cooled, prepare the icing: whisk the powdered sugar with the brandy (or milk) and vanilla in a medium bowl until smooth. Adjust the consistency with a little more powdered sugar or liquid as needed so it is thick but pourable.
- Drizzle or spoon the icing over the cooled cookies and allow it to set before serving or packaging.
Tips, Variations and Storage
– Chilling: For neater cookies, scoop the dough onto a tray and refrigerate for at least one hour or overnight before baking. Chilled dough spreads less in the oven and produces a taller cookie.
– Alcohol-free option: Substitute orange juice for brandy when soaking the cranberries and use milk in the icing for a child-friendly version.
– Texture tweaks: Replace candied ginger with chocolate chips or chopped nuts to change the flavor profile while keeping the same method.
– Storage and gifting: These cookies store well in an airtight container and are sturdy enough to package for holiday gifts or cookie exchanges. Allow icing to fully set before stacking.
Happy baking!