Cranberry-Honey Walnut Drops

Recipe for Cranberry-Honey Walnut Drops


3 cups fresh cranberries, plus about 2 cups additional berries for garnish
1-1/2 cups walnut halves (preferably local black walnuts)
1-3/4 sticks unsalted butter, softened, plus more for pans
3/4 cup honey
1/2 cup maple syrup
1 large egg
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1/2 teaspoon table salt
1 teaspoon baking soda


Preheat your oven to 350° and position the racks in the middle, with space in between. Grease two cookie (baking) sheets or line with parchment paper.

Put 3 cups of cranberries and the walnuts in the bowl of a food processor and pulse until the mixture looks like a coarse, chunky meal. Set aside.

In the bowl of a standing mixer (or in a large bowl, if using a hand-held mixer), cream the butter, honey, and maple syrup until fluffy, about 2 minutes. Add the egg and vanilla and beat 1 minute.

In a medium-size bowl, whisk together the flour, salt, and baking soda. Add the dry mixture to the wet ingredients and beat until combined. Add the chopped cranberry/nut mixture, and stir with a spatula until evenly distributed.

Drop the dough onto the baking sheets a heaping tablespoon at a time, 2 inches apart. Cut the cranberries for the garnish in half and decorate each cookie with a few halves, cut side up. Bake until lightly browned, rotating pans halfway through, 15 to 17 minutes. Repeat with any remaining dough. Cool on wire racks, then serve.


about 4 dozen cookies

Preparation Time

30 Minutes

Total Time

45 Minutes

Leave a Comment