Cranberry Cookie Recipe
Cranberry Cookies are delightful, easy-to-make treats that are perfect for any occasion. These cookies not only look beautiful with their vibrant red cranberries adorning each bite, but they also bring a burst of tartness to the palate. Cranberries, a staple in holiday treats, are often used to make cranberry sauce, cranberry drinks, and even as additions to stuffing and casseroles. In this recipe, the sweet yet tart flavor of cranberries pairs beautifully with the richness of butter, making these cookies an irresistible snack.
Whether for a holiday gathering, afternoon tea, or simply as a sweet snack, these cranberry cookies will add a touch of joy to your day. The subtle sweetness, along with the tangy cranberries, ensures they are loved by all, especially the little ones!
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups (150 grams) |
| Butter (Unsalted) | 1/2 cup (softened) |
| Caster Sugar | 1/2 cup |
| Whole Egg | 1 |
| Cranberries | 1/2 cup (fresh or dried) |
| Vanilla Extract | 1 teaspoon |
| Salt | 1 pinch |
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Instructions
-
Preheat the Oven:
Start by preheating your oven to 180°C (350°F). Line two large baking sheets with parchment paper or lightly grease them with butter to prevent the cookies from sticking. -
Prepare the Dry Ingredients:
Sift the all-purpose flour and a pinch of salt together in a mixing bowl. Set this aside for later use. -
Cream the Butter and Sugar:
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl if using a hand mixer, combine the softened butter and caster sugar. Beat the mixture on medium speed until it turns light and fluffy, which usually takes about 3-4 minutes. -
Add Egg and Vanilla Extract:
Add the whole egg and vanilla extract to the butter-sugar mixture. Beat again at medium speed for another few seconds until the egg is fully incorporated into the batter. -
Combine with Flour:
Gradually add the sifted flour mixture to the wet ingredients. Using a spatula, gently fold the flour into the mixture until it is evenly combined. Be careful not to overmix. -
Add Cranberries:
Gently fold in the cranberries. You can use either fresh or dried cranberries, depending on what you have available. Mix until the cranberries are evenly distributed throughout the cookie dough. -
Shape the Cookies:
Using an ice cream scooper or two spoons, scoop out equal portions of dough and drop them onto the prepared baking sheets. Make sure to leave enough space between each scoop, as the cookies will spread slightly as they bake. -
Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 15-20 minutes or until the cookies are light golden brown around the edges. -
Cool and Serve:
Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer the cookies to a wire rack to cool completely. -
Storage:
Store your cranberry cookies in an airtight container at room temperature to keep them fresh. They make a perfect snack with a hot cup of tea or coffee, and are also great for sharing with family and friends during the holidays.
Enjoy the crisp edges and chewy center of these cranberry cookies, perfect for any occasion, and especially as a delightful snack to share over the holidays or at your next tea party!
