This oatmeal cranberry cookie recipe is perfect for the holidays! These cookies are sweetened with brown sugar and maple syrup and a topped with a simple three ingredient maple glaze.
This time of year my kitchen is a buzz with holiday baking and cookie making! How about you? Bags of flour, rolling pins, and cookie cutters are out in full force.
But this time I decide to simplify things with this cranberry oatmeal drop cookie doesn’t require as much fuss as some of the cookie classics.
This oatmeal cranberry cookie recipe topped with a maple icing. This is an easy oatmeal cookie dough to mix up with dried cranberries stirred in, and it’s sweetened with real maple syrup and brown sugar. You can easily mix these up in afternoon, maybe have the kids help mix and scoop and package these up for family and friends!
Who wouldn’t love getting a plate of these? I know I would!
Why You Will Love This oatmeal cranberry cookie Recipe
- Quick And Simple – This is drop cookie style of dough which means it’s easier to contend with than a cut-out cookie that requires a rolling pin and ready much faster!
- Perfect For Packaging – Are you planning on shipping cookies to loved ones this year? Sturdy drop cookies like this one are ideal for gifting and mailing.
Ingredients for these oatmeal cranberry cookies
- Butter – You want to use unsalted butter (so as to no add any extra salt) and make sure it’s softened so it can be creamed together properly with the sugar.
- Brown Sugar – I love the caramel, molasses notes that brown sugar brings to the party. Make sure to lightly pack the brown sugar into your cup for an accurate measurement.
- Baking Soda – This is what help gives the cookies a little lift. Don’t use baking powder as it doesn’t react the same!
- Salt – A little salt is always needed to help balance out the sweetness.
- Maple Syrup – I swapped out the traditional white sugar and used real maple syrup for a healthier natural way to help sweeten these cookies. I used maple syrup in the dough and in the icing.
- Egg – You need to add one egg to help bind the cookie dough together. Make sure it’s room temperature so it doesn’t seize up the butter in the dough.
- Vanilla – Of course all cookies need this classic extract to impart wonderful flavor. You will use vanilla extract in both the dough and the icing.
- Flour – I used good old regular all purpose flour in these cookies.
- Oats – You can use quick or old fashioned oats for this recipe.
- Dried cranberries – Of course what would a cranberry oatmeal cookie be without dried cranberries?
- Powdered sugar – You will use this to make the maple icing.
How to make these cookies
These cookies start by creaming together the softened butter for about 30 seconds. And then you want to mix in the brown sugar, baking soda, and salt. You will cream this all together for about 1-2 minutes. You may need to scrape down the bowl as needed.
Then it’s time to add the wet team: maple syrup, egg, and vanilla. Add all those in and mix until combined.
Then it’s time to for the flour. Make sure to mix that on low so you don’t end up with flour all over your kitchen!
You also want to make sure to not overmix your dough at this point, which can make for a very tough cookie in the end. So stop mixing, once the last of the flour is mixed in and then stop your mixer.
And then you want to add in the oats and cranberries. Then it’s time scoop!
Make sure to place your balls of cookie dough about 2 inches apart so they have a little room to spread in your oven.
The cookies should take about 12-15 minutes in the oven. You want to look for cookies that have slightly firm edges but still look soft in the middle.
While the cookies are baking go ahead and whip up the glaze. The maple icing is very simple to make! Just mix the three ingredients together until it’s smooth. You want a consistency similar to molasses, so you may need to adjust the consistency with a little water or milk.
Once the cookies are cooled, you can drizzle the maple glaze on the cookies.
Tips For Making These Cookies
- Soften Your Butter. If your butter is too cold you won’t be able to properly cream the butter and sugar together. This an important step to get the right texture. But make sure your butter isn’t too soft or melted, which can cause your cookies to spread.
- Scrape Down The Bowl. Sometimes pockets of unmixed ingredients can be hiding out in the bottom of your bowl, so make sure to give your bowl a scrape a few times.
- Use A Room Temperature Egg. Cold eggs will cause your softened butter to seize up! So make sure you take your eggs out ahead of time.
- Don’t Mix For Too Long. Once the flour has been added you want to make sure to mix for too long. Overmixing at this point can cause very tough cookies in the end.
- Bake In The Center Of Your Oven. If you bake on a higher or lower rack, your cookies may overbake or end up with burnt bottoms.
Can I use fresh cranberries?
I’ve only tested with dried cranberries. Fresh cranberries will release a lot more moisture, obviously. So you may need to adjust the amount of flour you add, and adjust the baking time.
How do I store these cookies?
These cookies are fine to store at room temperature, in an airtight container, for up to a week. But you could also freeze the cookies for up to 3 months.
Can I freeze the dough?
If you want to get a hold of your cookie baking this year, you can also freeze the cookies before baking. Just simply scoop the cookies onto a baking sheet (lined with parchment paper) and freeze solid. Once they are frozen you can pop them into a plastic bag and they will keep for up to 3 months.
When ready to bake, just bake as frozen – no need to thaw! You just need to add a few extra minutes of baking time.
More Dessert Recipes To Enjoy
- Easy Pecan Snowball Cookies Recipe
- Holiday Chex Mix
- Rustic Plum Tart Recipe
- Warm Chai Bundt Cake with Apple & Almond Compote
- Peppermint Bark Oreos
Oatmeal Cranberry Cookies
- ½ cup butter unsalted and softened
- ¼ cup brown sugar lightly packed
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup pure maple syrup
- 1 egg
- 1 tsp vanilla
- ¾ cup all purpose flour
- 1.5 cups rolled oats quick cooking or regular
- ¾ cups dried cranberries
For the glaze
- ¾ cup powdered sugar
- 2 tbsp maple syrup
- ½ tsp vanilla
- Preheat oven to 350 degrees F. In a large bowl beat the butter with a mixer on medium for 30 seconds. Mix in the brown sugar, baking soda and salt and beat on medium for 1-2 minutes, until well combined. Scrape the sides of the bowl as needed.
- Beat in the ¼ cup maple syrup, the egg and vanilla. Slowly add in the flour and beat on low.
- Stir in the oats and cranberries
- Drop dough 2 inches apart on an ungreased cookie sheet and bake for 12-15 minutes, until edges are slightly brown and firm, but center is soft.
- Let cool on the cookie sheet for approximately 5 minutes, then transfer to a wire rack to cool completely.
For the glaze
- In a small bowl, stir together the powdered sugar, remaining maple syrup and vanilla, until well combined and no lumps remain. Your consistency should be like thick molasses, so add a bit of water or milk if it winds up too thick. Drizzle over cooled cookies.