The first time you decide to make cranberry cookies, we’re willing to bet it will be sometime around the winter holidays. The second time you break out this cranberry cookie recipe will probably also be around the winter holidays, and yes, we mean the very same season—these cookies are that delicious, and they’re that easy to make too.
Sweet, tart and perfect served with fresh fruit or ice cream (or both), this cranberry cookies recipe is one you’ll want to print out and tuck somewhere handy, or simply commit to memory. In fact, it’s easy enough to follow this recipe that after making these cookies a few times, you’ll be customizing them with your own original touches.
Ingredients for Cranberry Cookies
- Butter: Take the butter out of the fridge about an hour before you start making these cookies so it can be fully softened.
- Sugar:Â This recipe calls for plenty of sugar. The sweetness is strong with this one.
- Eggs:Â You’ll need two large eggs or two smaller eggs plus the white of a third.
- Vanilla extract:Â A regular player in cookie recipes, the vanilla extract is important here.
- All-purpose flour:Â The heart of these cookies is the all-purpose flour, which gives the texture.
- Baking powder:Â Just this little dose of baking powder helps these cookies rise up and take proper shape.
- Salt:Â A little bit of salt helps balance the sugary sweetness and tease out the flavor of the chocolate, fruit and nuts.
- Semisweet chocolate chips:Â Because there’s already a lot of sweetness going around, semisweet chocolate chips are the best choice here.
- Dried cranberries:Â Without the cranberries, these just aren’t cranberry cookies, right?
- Chopped pecans:Â Make sure the nuts are evenly chopped and distributed well throughout the batter.
- English toffee bits or almond brickle chips (optional): Yes, these are optional additions, but once you’ve tried them in these cookies, you’ll likely always opt for them.
Directions
Step 1: Prep the batter
Preheat the oven to 350°F. In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix the ingredients well. In a separate small bowl, combine the flour, baking powder and salt, then gradually add the dry mixture to the creamed mixture and mix well. Stir in the chocolate chips, cranberries, pecans and toffee bits (if you’re using them), then mix everything together (the dough will be stiff).
Step 2: Form and bake the cookies
Drop rounded tablespoonfuls of the cookie dough onto ungreased baking sheets, 2 inches apart. Flatten each cookie ball slightly, then bake the cookies for 11 to 14 minutes, or until they’ve set and the edges are lightly browned. Let the cookies cool on the baking sheets for two minutes before removing them to wire racks to cool completely.
Cranberry Cookie Variations
- Try raisins instead:Â You love oatmeal raisin cookies, right? Well, then why not try what will essentially be sugar raisin cookies? Just swap out the cranberries for raisins and enjoy.
- Leave out the chocolate chips:Â For a cookie where the tart cranberries fully define the flavor profile, skip the chocolate and let the dried cranberries do the heavy lifting, flavor-wise.
- Try other nuts:Â Pecans taste great in these cookies, but there are plenty of other options too. Walnuts are winners here, as are chopped almonds, crushed hazelnuts and more.
How to Store Cranberry Cookies
These cookies will keep well for three to four days when stored in an airtight container at room temperature. They’ll last a few days longer when stored in the fridge, though the consistency will be a bit tougher.
Can you freeze cranberry cookies?
Yes, these cookies can be frozen for up to three months. Put them in airtight baggies or wrap them, and plan to let them thaw for at least a half hour before eating them later.
Cranberry Cookie Tips
Can I use white chocolate bits in these cookies?
If you don’t have or prefer not to use semisweet chocolate chips, white chocolate chips are a great alternative. They’ll yield a much sweeter cookie, but you and everyone who gets a bite will thoroughly enjoy them.
How do I soften butter quickly?
One way to speed the butter softening process is to microwave 2 cups of water in a microwave-safe bowl for two minutes, or until the water is very hot. Then place the butter in the microwave on a dish, uncovered, close the door and let it sit for about 10 minutes.
Can I use almond extract instead of vanilla extract?
Yes, swapping out the vanilla extract for almond extract is perfectly fine here—in fact, the cookies will taste great that way.
