Cranberry Cookies
Cranberry Cookies are a delightful treat that brings a burst of flavor to any occasion. These cookies are not just sweet; they bring a lovely tartness from the fresh cranberries, making every bite a perfect balance. Ideal for holiday gatherings, cozy evenings at home, or just because, this recipe is sure to impress family and friends alike. Plus, they fill your kitchen with a mouthwatering aroma that no one can resist. Let’s dive into how to make these scrumptious cookies!
What You’ll Need for Cranberry Cookies
Before you get started, here’s what you’ll need to gather to make these delicious Cranberry Cookies:
- 3 eggs
- 2 cups sugar (400g)
- 3/4 cup butter, softened (170g)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (315g)
- 12 oz fresh cranberries (340g)
- 2 cups powdered sugar (optional) (240g)
- 2 tablespoons fresh lemon juice (optional)
Step-by-Step Cranberry Cookies Recipe
Making Cranberry Cookies is quick and easy! Just follow these simple steps for a batch of cookies that will have everyone coming back for more:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, use a mixer to beat the eggs and sugar together until the mixture is slightly thickened and light in color, about 5-7 minutes.
- Add in the softened butter and vanilla extract, mixing for an additional two minutes until well combined.
- Gradually stir in the all-purpose flour until just combined. Be careful not to overmix!
- Fold in the fresh cranberries, making sure they are evenly distributed throughout the dough.
- Using a 2-tablespoon scoop, portion out the cookie dough onto a parchment-lined baking sheet, giving them some space in between.
- Bake in the preheated oven for about 18 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
- If you’d like to glaze your cookies, mix together the powdered sugar and lemon juice, then drizzle it over the cooled cookies.
Serve & Enjoy Cranberry Cookies
Cranberry Cookies are not only delicious but also visually appealing! To serve, arrange them on a decorative plate or a cake stand. You might sprinkle a few extra cranberries around for color. These cookies pair wonderfully with a warm cup of tea or coffee, making them perfect for an afternoon snack. For a festive touch, consider adding some seasonal sprinkles on top of the glaze!
Helpful Tricks for Cranberry Cookies
Here are some expert tips to make your Cranberry Cookies even better:
- Don’t Overmix: When adding the flour, mix just until combined. Overmixing can make your cookies tough.
- Sweeten the Tartness: If you prefer a sweeter cookie, you can always add an extra tablespoon of sugar to the dough before baking.
- Chill the Dough: If you have time, chill the dough for about 30 minutes before baking. This helps prevent the cookies from spreading too much.
Cranberry Cookies FAQs
Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries! Just be sure to rinse and drain them before adding to the dough.
How should I store leftover cookies?
Store your Cranberry Cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage!
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would make a great addition and add a nice crunch to the cookies.
Cranberry Cookies are a delightful way to celebrate the flavors of the season. I hope you give this recipe a try and enjoy each sweet and tart bite! Happy baking!
Cranberry Cookies
Ingredients
Main Ingredients
- 3 pieces eggs
- 2 cups sugar (400g)
- 3/4 cup butter, softened (170g)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (315g)
- 12 oz fresh cranberries (340g)
Optional Glaze
- 2 cups powdered sugar (240g) (optional)
- 2 tablespoons fresh lemon juice (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, use a mixer to beat the eggs and sugar together until the mixture is slightly thickened and light in color, about 5-7 minutes.
- Add in the softened butter and vanilla extract, mixing for an additional two minutes until well combined.
- Gradually stir in the all-purpose flour until just combined. Be careful not to overmix!
- Fold in the fresh cranberries, making sure they are evenly distributed throughout the dough.
- Using a 2-tablespoon scoop, portion out the cookie dough onto a parchment-lined baking sheet, giving them some space in between.
Baking
- Bake in the preheated oven for about 18 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Glazing (optional)
- If you'd like to glaze your cookies, mix together the powdered sugar and lemon juice, then drizzle it over the cooled cookies.
