Chocolate-Dipped Cranberry Cookies Recipe

4.5 6 7
Chocolate-Dipped Cranberry Cookies Recipe
Chocolate-Dipped Cranberry Cookies Recipe photo by Taste of Home
Publisher Photo

Chocolate-Dipped Cranberry Cookies Recipe

Read Reviews
4.5 6 7
Publisher Photo
These pretty pink cookies always turn out so tender. They are the hit of my holiday! —Barbara Nowakowski, North Tonawanda, New York
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./ batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./ batch + cooling

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 large 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

Directions

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.
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.
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.
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.

Test Kitchen Tips:
  • 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.
  • If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.
  • Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57

    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 cup shortening
    • 1 cup sugar
    • 1 large 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
    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.

    Test Kitchen Tips:
  • 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.
  • If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.
  • Originally published as Chocolate-Dipped Cranberry Cookies in Simple & Delicious November/December 2008, p57

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    Reviews forChocolate-Dipped Cranberry Cookies

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    MY REVIEW
    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!"

    MY REVIEW
    Grammy5 User ID: 994532 133292
    Reviewed Nov. 10, 2012 Edited Apr. 14, 2017

    "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"

    MY REVIEW
    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."

    MY REVIEW
    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!"

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

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

    MY REVIEW
    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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