Chocolate-Dipped Cranberry Cookies Recipe
Chocolate-Dipped Cranberry Cookies Recipe photo by Taste of Home
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Chocolate-Dipped Cranberry Cookies Recipe

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These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + cooling
MAKES: 42 servings


  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped fresh or frozen cranberries
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • 1-1/4 cups chopped walnuts, optional

Nutritional Facts

1 each: 130 calories, 8g fat (3g saturated fat), 5mg cholesterol, 40mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.


  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough.
  2. Drop by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
  3. To use frozen cookie dough: Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 15-17 minutes or until lightly browned. Remove to wire racks to cool.
  4. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; sprinkle chocolate with walnuts if desired. Place on waxed paper until set. Yield: 3-1/2 dozen.
Editor’s Note: To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.
Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57

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Sue_B327 User ID: 7014211 62821
Reviewed Dec. 10, 2012

"These cookies are great! The first time I made them the cookies didn't come out pink, but I learned that if you don't fully dry the cranberries, the juice from the cranberries turn the cookie the pink color. These have become a Christmas cookie tray favorite!"

Grammy5 User ID: 994532 133292
Reviewed Nov. 10, 2012

"I just tried these for my xmas cookie tray and they are awesome. Didn't turn out pink but that would be a matter of adding food coloring. Just the right amout of tart with the sweet. Will make again"

DakotaCook User ID: 3819692 207104
Reviewed Nov. 29, 2011

"These cookies tasted good, but did not come out pink - what false advertisement!! I will make them again but will color them."

Raggamuffin User ID: 3425624 80493
Reviewed Jan. 6, 2010

"I used butter flavored Crisco and dried cranberries (chopped) because that's what I had on hand. They turned out very yummy. I haven't tried them dipped in chocolate yet. I'm sure they will be very pretty! It was fun to tint the dough pink! Fun & easy cookie that I will make again!"

stareyedangel User ID: 4498723 157002
Reviewed Nov. 24, 2009

"these were awesome just the right amount of sweet!"

marasmomoh User ID: 1733648 146252
Reviewed Dec. 7, 2008

"I made these cookies and they did not have the pink color of the recipe. Also, I had to flatten the cookies before baking. They took about 5 minutes longer to bake than the recipe called for."

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