Reviewed: Aug. 26, 2009

I think they came out awesome. Wouldn't change anything at all, except I used dry cranberries because that is what I had on hand and I think I would add a touch more of milk since I didn't have the water from the frozen cranberries. Do not change the temp. it is good at 375 degrees, I tried it at 350 and had to give it more time. This one is going on my save list and I will definately be making more of these cookies! Thank you for sharing.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Epicurelady

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

I liked them but I think they are too sweet. I would cut down on the sugar perhaps. Still a good cranberry cookie!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2007

My family loved these for Thanksgiving. I added chocolate chips to half of the batch and I think those were the favorite. The cookies that were leftover the next day were very soft and stuck together. I think I will place wax paper in between layers of cookies to store them. I will make these again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Dori

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2007

This was a great recipe! I love everthing and anything with cranberries in it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eriemermaid

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2007

I was looking for a way to use whole fresh cranberries in a cookie and boy this sure is it...these cookies are light and have an awesome flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DIANA1234

Cooking Level: Expert

Living In: Elmwood Park, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2006

These cookies are pretty good - nice and colorful with the bits of cranberry. I found 375 to be too hot, and the first batch burnt - 325 degrees for about 15 minutes worked much better. I think if I make them again, I'll add a but of ginger, cloves, or nutmeg - they need a bit more zing!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kfcempress

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2006

This cookie tasted like nothing but flour. It was not tasty at all and I did not even use the additional flour that a previous reviewer recommended.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

This is a good recipe. The assembly is quick and the batter is delicious. I ran into two problems that keep me from giving it five stars: 1- I tried to mix this by hand. By the time I got to the cranberries, it required more upper body strength than I have. No problem though. I just moved it from a bowl and handmixer to my KitchenAid mixer and that did the trick. 2-I forgot how tart cranberries are. The cookies are fabulous, but for my tastebuds I will be adding a light cream cheese frosting to each cookie. This later issue is my own taste, and nothing to do with the recipe. Thanks for sharing!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

J.Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2006

Very tasty cookie. EASY to make. Made according to recipe but found dough a little 'sticky' to work with. Added about 3/4c more flour to 'stiffen' dough. Would recommend

Was this review helpful? [ YES ]
1 user found this review helpful