cranberry cookies

Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well — the perfect holiday cookie.

Soft and Chewy White Chocolate Cranberry Cookies

all-purpose flour

baking soda

salt

dark brown sugar, packed

sugar

unsalted butter,

vanilla extract

cranberries

walnuts, chopped

white chocolate chips

In a small mixing bowl, combine flour, baking soda, and salt. Set aside. 

In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute.

Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.

Fold in dried cranberries, walnuts, and white chocolate chips.

Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.

Bake for 15 minutes, rotating the tray about halfway through cook time.

Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further. 

Make this wonderful recipe just as described. I have been making cookies for many years and these cookies were very good.  I tried to press flat the second batch since they were so tall, but made a mistake in doing so.  Leave them rounded and they will be tall and chewy. I was able to yield 2 1/2 dozen cookies with my batch.  Will make these a staple in my home.

Cranberry Orange White Chocolate Chip Cookies

unsalted butter (softened)

tsp orange juice

vanilla

eggs

Tbsp grated orange zest (plus 1 tsp)

tsp baking soda

n the bowl of a stand mixer, cream together the butter, sugar, orange juice, and vanilla. Cream for 2 minutes until fluffy and pale yellow in color.

Add the eggs one at a time beating well after each addition. Beat in the orange zest.

In a separate bowl, sift together the flour, baking soda and salt. With the mixer on low speed gradually add the dry ingredients. Stop and scrape the bowl as needed. Beat until the dry ingredients are fully moistened.

Mix-in the white chocolate chips and cranberries by hand. Cover and chill for at least 1 hour or overnight.

To bake, preheat the oven to 375°F. Line 2 cookie sheets with parchment or a silpat.

Divide the dough using a 2 oz ice cream scoop, leaving 3-inches apart to allow for spreading. (A regular size ice cream scoop is 4 oz)

Bake for 14-16 minutes or until lightly golden. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.

Store tightly sealed at room temperature.

These glorious soft cranberry shortbread cookies have a sweet vanilla icing and sugared dried cranberries on top. Perfect for the holidays!

Frosted Cranberry Cookies

all purpose flour

baking powder

(1.5 sticks) unsalted butter, room temperature

cranberry jelly/sauce

craisins, chopped

milk

These cranberry sugar cookies are easy, vegan, &amp; PERFECT for the holiday season! Soft and sweet sugar cookie dough is mixed with chewy dried cranberries &amp; orange zest for the best cookie!

Vegan Cranberry Sugar Cookies

Vegan Stick Butter (softened, *see notes*)

brown sugar

tbsp + 1 tsp White Sugar

Vanilla paste (or extract)

2½ tbsp Unsweetened Almond Milk

½ tsp Baking Powder

+ 1 tbsp all-purpose flour

Orange zest (optional)

Prior to making the cookies, pull out the vegan butter and allow it to warm up to room temperature so that it is soft.

Pre-heat the oven to 350ºF.

Measure out the dried cranberries and roughly chop them into smaller pieces.

To a medium sized mixing bowl, add softened butter and both brown and white sugars.

Use an electric mixer to cream the butter with the sugar.

While the dough is still wet mix in the chopped cranberries and the optional orange zest.

Next, sprinkle in the flour and baking powder and mix with a spatula or wooden spoon until you have a thick cookie dough.

Use a cookie scoop or your hands to roll the dough into about 8-9 ball shapes.

Place each ball of cookie dough onto a parchment-lined sheet tray.

Bake in the oven at 350ºF for 10-11 minutes, until lightly golden but still soft.

This easy recipe teaches us how to make cranberry and matcha cookies with white chocolate filling. No hand mixer is needed. Decorated with strawberry hearts, sakura flowers, and cashew nuts, these beautiful shortbread cookies can be a perfect Christmas, New Year, or Valentine gift.

Cranberry and Matcha Cookies (with white chocolate filling)

unsalted butter ((softened at room temperature))

g egg ((about 1 large egg))

flour

g cranberries

matcha powder

chocolate

strawberries ((Optional))

salted sakura flowers ((Optional))

cashews ((Optional))

Add room-temperature softened butter and powdered sugar to a large bowl, mix with a spatula until well combined.

Beat an egg in a small bowl until the yolk and white are combined, weigh 50g egg, add the egg to the butter-sugar mixture. Mix with a spatula until well combined.

Add all purpose flour (optionally substitute a portion of all purpose flour with almond flour and milk powder for a better taste) to the large bowl, mix with  a spatula, then with your hands until well combined. (The dough should be softer and stickier than a bread dough.)

Optionally, evenly divide the dough into two portions. Add finely chopped dried cranberries to one portion of the dough, add matcha powder to the other portion of the dough. Mix well with your hands until well combined.

Transfer the dough on a sheet of parchment paper, shape it into a 1.5&#39;&#39;X1.5&#39;&#39;X10&#39;&#39; rectangular block (*see note 1). Keep the dough in the freezer for 30 minutes until it turns slightly hard.

Preheat oven to 320°F/160°C.

Take the dough out from the freezer, remove the parchment paper, and place the dough on a cutting board. Cut the dough block into ⅕ inch (½ cm) thick slices. You should be able to get about 30 slices of cookie dough.

Place the cookie slices on a baking sheet lined with parchment paper. Optionally use a mini cookie cutter (or the larger side of a piping tip) to hollow the center of each cookie slice.

Bake on the middle rack of the oven at 320°F/160°C for 20 to 25 minutes.

Melt the white chocolate in a double boiler. (See Note 2)

Wash and cut some strawberries into thin slices. Optionally cut them into heart or flower shape with a mini cookie cutter. Soak and rinse some salted sakura flowers. Pat dry the strawberries and flowers with kitchen paper.

Fill the center of each cookie with melted white chocolate, top with a slice of strawberry, an edible sakura flower, a cashew nut, or other topping of your choice.

Leave the cookies to cool completely on the parchment paper until the chocolate  turns hard. You can keep the baking sheet in the fridge to speed up the cooling process.

White chocolate filling (optional)

Easy cranberry orange cookies recipes, homemade with simple ingredients. Soft and crumbly. Loaded with dried cranberries and orange zest.

Dried Cranberry Orange Cookies

Butter (Unsalted, Room temperature)

Powdered sugar

tsp Vanilla extract

Orange

All-purpose flour

cranberries (Finely chopped)

White chocolate (Melted, For drizzling)

In a large mixing bowl, cream together butter and sugar until light and fluffy.

Add vanilla extract, orange zest and mix until smooth.

Add flour and mix until just combined. The cookie dough will be very soft and crumbly. That’s the way it’s supposed to be!

Stir in chopped cranberries.&nbsp;

Use your hands to shape the dough into a ball.&nbsp;

Cover and chill in fridge for at least 30 minutes.&nbsp;

Roll out dough between two sheets of wax paper.&nbsp;

Use cookie cutters to cut out shapes.

Use a spatula to gently pick them up and place them on a cookie tray, lined with parchment paper.

Bake at 325 degrees F for 12 to 15 minutes or until edges are firm and slightly golden brown.

Let the cookies cool down completely.

Then, drizzle melted white chocolate on top and let it set. Enjoy!

Tart fresh cranberries and sweet buttery cake cookies are perfectly combined in this handheld Christmas cookie!

Cranberry Cookies

butter, softened

lemon juice,

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the soft butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto a parchment-lined baking sheet. Place only six cookies on the baking sheet.

Bake for 18 minutes, until the cookies have puffed up and turned golden brown on the edges. Remove from the oven and cool on the baking sheet for at least 5 minutes before transfering to a wire rack to finish cooling.

To glaze the cookies, stir together the powdered sugar and lemon juice. It should drizzle off the spoon in a thick white stream. Lightly drizzle the cookies and allow them to fully set before storing.

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