Cranberry Cashew Jumbles

Cranberry Cashew Jumbles

Made  times
dreamysweets 0

"This is a great, delicious cookie for any time of year. The nuts and cranberries give it a holiday feel, but the orange gives it a summery feel, as well. Store jumbles in airtight container."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 103 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. Whisk flour, baking powder, and baking soda together in a bowl.
  3. Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy; add sour cream, egg, orange zest and vanilla extract and beat until well mixed. Stir flour mixture into brown sugar mixture until dough is smooth. Fold cashews and cranberries into dough; drop by rounded teaspoons, 2-inches apart, onto prepared baking sheets.
  4. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.
  5. Whisk confectioners' sugar and orange juice together in a bowl until glaze is smooth. Drizzle glaze over cookies.



These didn’t change much in size from the point at which they went into the oven until they came out, simply didn’t rise or spread out much. They are small, one bite, and I expected (and would ...

These are great! To make them lower in carbs, I used one third each of reg flour, almond flour and oat flour.

I tried this recipe because I wanted to use up some leftover holiday ingredients. I was really surprised at how much I enjoyed them. The cookies are soft and have just the right balance of sweet...

From around the web