Best Cranberry Drops Recipes

ORANGE CRANBERRY DROPS

Steps:

• Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
• In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
• Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

CRANBERRY OATMEAL DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Sift together the flour, baking powder, cinnamon and nutmeg, set aside. In a medium bowl, cream the butter and sugar. Stir in the egg, milk and orange zest. Add dry ingredients, mix until well blended. Then stir in the quick oats, cranberries and nuts.
• Drop dough by tablespoons onto the prepared cookie sheets about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, cookies should be lightly browned. Remove to cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, orange zest and vanilla. Stir in the orange juice 1 tablespoon at a time until desired consistency is reached. Drizzle onto cooled cookies.

CM'S CRANBERRY LEMON ICED DROPS

Steps:

• Combine flour, baking powder and cinnamon; set aside.
• Cream butter, sugars and zest until light and fluffy.
• Beat in egg and vanilla.
• Gradually beat in flour mixture.
• Stir in pecans and cranberries.
• Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.
• Bake at 350° for 12-15 minutes, until golden.
• Cool 5 minutes before removing from cookie sheet.
• Whisk together ingredients for lemon icing.
• When cool, drizzle with lemon icing.

OATMEAL CRANBERRY DROPS

Steps:

• 1. Preheat oven to 350° 2 In a medium bowl, combine flour, baking soda and salt. 3. Beat butter and both sugars in a large bowl with electric mixer until creamy. Beat in eggs, vanilla, and orange zest. Beat in flour mixture. Stir in oatmeal one cup at a time. Add chocolate chips and dried cranberries. 4. Drop batter by heaping teaspoonfuls, 1 inch apart, onto un-greased cookie sheets. Bake for 10 minutes. Let cool

ORANGE CRANBERRY DROPS

Steps:

• Preheat oven to 325 degree F. Grease baking sheets or line with parchment paper.
• In large bowl, cream together the white.
• and brown sugars and the butter. Add and stir in the egg, orange juice, extract and zest.
• Sift togther the flour, baking powder, soda, and salt; mix into the orange mixture. Stir in the cranberries.
• Drop by heaping teaspoons 2 inches apart onto prepared cookie sheet. Bake 10-12 minutes in preheated oven or until edges are beginning to brown. Cool on baking sheets 5 minutes, then remove and cool completely.

ORANGE CRANBERRY DROPS

Steps:

• 1. Preheat oven to 375F. LIghtly grease cookie sheets, or line with parchment paper.
• 2. In a medium bowl, cream togeather the white sugar, brown sugar, and butter.
• 3. Stir in the egg, orange juice, orange extract, and orange zest.
• 4. soft togeather the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries.
• 5. Using a small cookie scoop, drop the dough onto prepared cookie sheets, 2 inches apart.
• 6. Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

ORANGE CRANBERRY DROPS

Steps:

• 1. Preheat oven to 375°F (190°C). Lightly grease cookie sheets, or line with parchment paper or Silpat sheets.
• 2. In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries.
• 3. Drop cookie dough by heaping teaspoonfuls 2 inches apart on the prepared cookie sheets.
• 4. Bake for 10-12 minutes, or until the edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
• 5. NOTE: The cookies spread quite a bit and were fairly thin. To compensate for that, when I make these again, I will probably use butter flavored Crisco. I used a small ice cream scoop and a double recipe made 44 - 2½" cookies.

CRANBERRY DROPS

Steps:

• 1 - Heat oven to 375* 2 - Cream Butter and Sugars together 3 - Beat in Milk, Orange Juice and Egg 4 - Measure flour by dipping method or by sifting 5 - Stir together flour, baking powder, salt and soda 6 - blend well with sugar mixture 7 - stir in chopped nuts and cranberries 8 - Drop dough by spoonfulls on greased cookie sheet 9 - bake 10 to 15 minutes Note - Cool Thoroughly before placingi n container Note - If you use Gold Medal Self Rising flour, omit baking powder, salt and soda.