Cranberry Cream Soft Frosted Cookies are the kind of bakery‑style treat that feel cozy and festive from the very first bite. I love how these cookies bake up soft and cakey, with bright pops of tart cranberry in every bite and a generous layer of sweet cream cheese frosting on top. They’re perfect for holiday cookie trays, winter bake sales, or just a quiet afternoon with coffee when you want something soft, creamy, and a little bit special.
What makes these cookies stand out is the contrast of flavors and textures. The cookie base is tender and lightly sweet, thanks to a simple butter, sugar, egg, and milk batter that bakes up almost like a soft vanilla cake. The cranberries cut through that sweetness with a tangy, fruity burst, and then the cream cheese frosting brings everything together with a silky, slightly tangy finish. The result is a cookie that feels rich but not heavy, festive without being fussy, and beautiful enough to share or gift.
Why I Love These Cranberry Cream Cookies
Soft, cake-like texture with bright cranberry pops
These aren’t crisp or chewy cookies; they lean toward the soft, pillowy side, almost like a tiny frosted snack cake. The combination of butter, milk, and a slightly higher amount of flour with baking powder gives them a lift that makes them puff gently as they bake. When I pull them from the oven, they look domed, pale golden at the edges, and soft in the center. Once cooled and frosted, they stay tender for days stored properly, which is ideal when I’m planning cookie platters ahead of time.
The cranberries are the star add‑in. They provide little bursts of color and tang that keep each bite from feeling too sweet. You can use chopped fresh, frozen, or dried cranberries depending on what you have, but each version brings its own charm—fresh or frozen berries give juicy pockets, while dried cranberries add chewiness and concentrated flavor.
Cream cheese frosting that makes them irresistible
The cream cheese frosting is what transforms these from simple cranberry cookies into something truly indulgent. It’s just cream cheese and sugar beaten until smooth, but that tangy creaminess pairs beautifully with the berries and the soft cookie base. I love frosting them generously so each cookie gets a thick, swoopy layer that makes it look like a miniature bakery pastry. You can keep the frosting plain, or add a hint of vanilla or orange zest if you want to highlight the holiday vibe.
Ingredients for Cranberry Cream Soft Frosted Cookies
For the cookies:
- ½ cup butter (softened)
- ¾ cup sugar
- 1 egg
- ½ cup milk
- 1 ¾ cups flour
- 1 teaspoon baking powder
- ¾ cup cranberries (fresh, frozen, or dried; chopped if large)
For the frosting:
- Cream cheese, softened
- Sugar (powdered sugar works best for a smooth, spreadable frosting)
These simple ingredients come together quickly and use pantry staples you likely already have on hand, making the recipe easy to pull out whenever cranberries are in season or you want a winter‑themed cookie.
Step-by-Step: How to Make Cranberry Cream Soft Frosted Cookies
Mixing the cookie dough
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper so the cookies don’t stick and clean‑up is easy. In a mixing bowl, I cream the ½ cup of softened butter with the ¾ cup sugar until the mixture is light and fluffy. This step only takes a couple of minutes, but it helps incorporate air into the batter and gives the cookies a nice, soft texture.
Next, I beat in the egg until fully combined. The batter should look smooth and slightly thick at this point. I then pour in the ½ cup milk and mix again just until it’s incorporated. The mixture might look a bit looser after the milk, but it will even out once the dry ingredients go in.
In a separate bowl, I whisk together the 1 ¾ cups flour and 1 teaspoon baking powder. This ensures the leavening is evenly distributed so the cookies rise uniformly. I gently fold the dry mixture into the wet ingredients, stirring just until no streaks of flour remain. Over‑mixing can make the cookies tougher, so I stop as soon as the batter looks fairly smooth and thick.
Finally, I fold in the ¾ cup cranberries. If I’m using fresh or frozen berries, I usually chop them into smaller pieces and pat them dry to minimize extra moisture. With dried cranberries, I might roughly chop them if they’re large. Folding them in gently keeps the batter from turning streaky and ensures the berries are well distributed through every cookie.
Scooping and baking
Using a cookie scoop or spoon, I drop portions of dough onto the prepared baking sheet, spacing them a couple of inches apart. The dough is soft and more like cake batter than stiff cookie dough, so the cookies bake into rounded mounds rather than spreading very flat.
I bake the cookies at 350°F for about 11–13 minutes, watching for the edges to set and the tops to look dry and just barely golden. They should spring back lightly when touched but still feel soft. Over‑baking can dry them out, so I err on the side of slightly underdone rather than too firm.
Once they’re done, I let the cookies sit on the baking sheet for a few minutes to firm up, then carefully transfer them to a wire rack to cool completely. Frosting warm cookies would cause the cream cheese topping to melt and slide, so full cooling is essential.
Making the Cream Cheese Frosting
While the cookies cool, I prepare the frosting. I beat softened cream cheese in a bowl until it’s smooth and free of lumps, then gradually add sugar—powdered sugar works best because it dissolves easily and gives a smooth, creamy texture. I adjust the sweetness to taste; some people like their cream cheese frosting tangier, others prefer it sweeter. If I want extra flavor, I might add a splash of vanilla extract or a bit of citrus zest.
The goal is a thick, spreadable frosting that holds soft peaks. If it feels too loose, I add more powdered sugar; if it’s too stiff, I beat in a teaspoon or two of milk until it loosens slightly.
Frosting and Finishing the Cookies
Once the cookies are completely cool, I frost them generously. These cookies are made to be soft and indulgent, so I don’t skimp—I swirl a thick layer over the top of each one, using the back of a spoon or a small offset spatula. The frosting should sit like a fluffy cap on each cookie, with little swirls and ridges that look inviting.
If I want to dress them up for the holidays, I sometimes sprinkle the tops with a little finely chopped cranberry, orange zest, or a dusting of sparkling sugar. The creamy white frosting makes a beautiful backdrop for any small garnishes, and a few pops of red from the cranberries make them look especially festive on a winter cookie tray.
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