30-Minute Cranberry-Cashew Jumbles
Soft, cake-like drop cookies studded with tart cranberries and buttery cashews, finished with a bright orange glaze. The sour cream keeps these tender and rich, making them ideal for holiday gift boxes or afternoon tea. This version balances tartness and sweetness while delivering nutty crunch in every bite.
Ingredients
- 1 cup brown sugar, firmly packed
- ½ cup butter, softened
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flourgluten-free blend1:1celiacgluten-free
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- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup salted cashews, or macadamia nuts
- 5 ounce sweetened dried cranberries
- 1 ½ cups powdered sugar
- 2 tablespoon orange juice
Instructions
- 1
Heat oven to 375°F.
- 2
Combine brown sugar, softened butter, sour cream, egg, and vanilla in a bowl. Beat at medium speed, scraping sides often, until creamy.
- 3
Add flour, baking powder, and baking soda. Beat at low speed until just mixed.
- 4
Stir in cashews and dried cranberries by hand.
- 5
Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- 6
Bake 10-12 minutes or until lightly browned.
- 7
Cool completely on sheets.
- 8
Whisk powdered sugar and orange juice together until smooth. Drizzle over cooled cookies.
Tips
Chill dough 30 minutes before baking if cookies spread too thin; sour cream can soften dough in warm kitchens.
Substitute half the orange juice with lemon juice for brighter tartness, or use bourbon for an adult version.
Store glaze bowl in fridge between drizzles to thicken slightly, preventing pooling on warm cookies.
Good to Know
Airtight container at room temperature up to 5 days. Glaze prevents excessive drying.
Bake cookies 2 days ahead; store unglazed. Glaze 1-2 hours before serving for best appearance.
Room temperature, with coffee, tea, or milk. Ideal for holiday platters, bake sales, or gift boxes.
Common Mistakes
Do not overbake beyond 12 minutes to avoid dry, dense cookies; aim for pale golden edges.
Stir glaze until smooth to prevent streaky drizzle; lumpy sugar won't coat evenly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
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General Alternatives
FAQ
Can I make these ahead and freeze?
Yes. Freeze baked, unglazed cookies in airtight containers up to 3 months. Glaze after thawing at room temperature for 1 hour. Glazed cookies do not freeze well.
What if I don't have orange juice for the drizzle?
Substitute lemon juice, milk, or water in equal measure. Milk creates creamier glaze; water is neutral. Reduce amount slightly if using stronger citrus to avoid oversalting.
How long do these stay fresh?
Unglazed cookies keep 5 days in an airtight container. Glazed cookies best within 2 days due to glaze softening the surface over time.