Iced Soft Cranberry Cookies: Tender, Fruity Cookies Topped With Sweet Vanilla Glaze and Sugared Cranberries

These iced soft cranberry cookies are the kind of treat that instantly makes any day feel festive. Soft and pillowy in texture, they’re flavored with a touch of cranberry jelly for fruity depth, then finished with a sweet vanilla glaze and a sparkling crown of sugared cranberries. Every bite is a mix of tender cookie, tart berry, and smooth icing.

They’re as pretty as they are delicious, making them perfect for holiday platters, bake sales, or simply as a cozy afternoon pick-me-up with a cup of tea.

Why This Recipe Is My Favorite

I adore these cookies because they strike a perfect balance: sweet but not overwhelming, soft yet structured enough to hold their glaze. 

The cranberry flavor feels refreshing and bright, while the icing adds just the right touch of sweetness. The sugared cranberries on top are the real finishing touch — they sparkle, crunch lightly, and turn the cookies into bakery-worthy treats.

History and Fun Facts About Cranberries in Baking

Cranberries have long been part of North American food traditions, especially in New England where they were first cultivated commercially in the 19th century. 

Beyond cranberry sauce at Thanksgiving, bakers quickly found ways to use cranberries in breads, cakes, and cookies. Dried cranberries (or “craisins”) became popular in the late 20th century, offering a sweet-tart burst of flavor in baked goods without the sharp bite of fresh berries. 

Today, cranberry desserts are a symbol of both holiday celebrations and everyday baking creativity.

The Role of Each Ingredient

• All-purpose flour provides structure while keeping the cookies soft.

• Baking powder gives a gentle lift, ensuring the cookies are light and tender.

• Salt balances the sweetness and enhances flavor.

• Butter adds richness and creates that melt-in-your-mouth texture.

• Granulated sugar sweetens and helps the cookies stay soft.

• Cranberry jelly infuses the dough with fruity flavor and moisture.

• Egg binds the dough and helps create tenderness.

• Vanilla extract deepens the flavor and complements the cranberry.

• Craisins (dried cranberries) add chewy bursts of tart-sweet flavor.

• Powdered sugar, milk, and vanilla make up the icing, which spreads easily and sets into a smooth glaze.

Substitution Tips and Advice

If you don’t have cranberry jelly, raspberry or strawberry jam can be used as a substitute. Fresh cranberries can replace dried cranberries, but chop them finely and toss them with sugar before folding into the dough to balance their tartness. 

Almond extract can be swapped in for vanilla in the icing for a nutty note, and for a richer finish, white chocolate can replace the glaze entirely.

Time and Money-Saving Tips

Use pre-chopped dried cranberries to save prep time. If you’re baking for a crowd, double the recipe — these cookies freeze beautifully. 

Making the icing in advance is another time-saver; just keep it covered in the fridge and whisk again before using.

Storage and Make-Ahead Instructions

These iced cranberry cookies store well and even taste better after sitting for a day as the flavors meld. 

Store frosted cookies in an airtight container at room temperature for up to one week, layering them with parchment paper to prevent smudging. 

For longer storage, freeze the cookies in a single layer until firm, then transfer to an airtight container with parchment between layers. They will keep frozen for several months; just thaw at room temperature before serving.

If you prefer to make ahead, prepare the dough and refrigerate it up to 48 hours before baking, or freeze dough balls for up to 2 months and bake as needed.

Equipment You’ll Need

• Mixing bowls

• Hand or stand mixer

• Measuring cups and spoons

• Spatula

• Cookie scoop (1 tablespoon size)

• Baking sheets lined with parchment or silicone mats

• Wire cooling rack

Pairing and Serving Suggestions

These cookies pair wonderfully with a hot cup of tea, coffee, or even mulled cider during the holidays. 

They also look stunning on a Christmas dessert platter beside shortbread and gingerbread cookies. 

For a more indulgent dessert, serve them with a scoop of vanilla or white chocolate ice cream — the fruity tang of cranberries balances creamy sweetness perfectly.