Cranberry Sugar Cookies
15 min
23 min



1 (15.6-ounce) package cranberry orange quick bread or muffin mix

3/4 cup Land O Lakes® Butter, softened

1 teaspoon almond extract

1/2 cup finely chopped slivered almonds


2 1/2 cups powdered sugar

2 tablespoons Land O Lakes® Butter, softened

2 to 3 tablespoons Land O Lakes® Half & Half

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed.

  3. STEP 3

    Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.

  4. STEP 4

    Bake 8-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.

  5. STEP 5

    Combine powdered sugar, 2 tablespoons butter and enough half & half for desired spreading consistency in small bowl. Beat at medium speed until smooth. Spread bottom-side of 1 cookie with 1 teaspoonfilling; top with another cookie, bottom-side down. Press down lightly. Repeat with remaining cookies and filling.

Tip #1

Use a glass with a pretty patterned bottom to flatten the balls of dough.


5Fat (mg)
10Cholesterol (mg)
110Sodium (mg)
13Carbohydrates (g)
0Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  November 11, 2009

This recipe is so easy to make and tastes great! I made them for work and got raves from everyone. I felt guilty because they were so easy.

— says Denise
  October 24, 2009

These are very easy to make. They make a very soft, almost cake-like cookie. I did not use the almond extract, I used no extract because boxed mixes tend to already have a lot of vanilla in them anyway. I used a fat free muffin mix by mistake, but it still came out great. For the filling, I'd add orange zest to make it more orangy.

— says Randi
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