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.

These soft Cranberry Cookies studded with white chocolate chips and orange zest are a simple and festive cookie. You can use fresh cranberries or dried cranberries in this recipe, though fresh cranberries are preferred for a softer cookie.

White Chocolate Cranberry Cookies Recipe

unsalted butter (at room temperature (12 Tbsp

tsp grated orange zest

tsp vanilla extract

egg (room temperature)

tsp baking powder

tsp fine sea salt

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a large mixing bowl, with an electric mixer on medium-high speed, cream together the butter and both sugars for 2-3 minutes or until light and fluffy. Add the egg and beat well to incorporate. Beat in the zest and vanilla extract.

In a medium bowl, whisk together flour, baking powder and salt. Add to the butter mixture and beat just until combined and dough comes together.

Using a stiff spatula, stir in the cranberries and chocolate chips just until incorporated. Shape into 1-inch balls (a small cookie scoop makes it easy) and place 2 inches apart on your prepared baking sheet.

Bake 12-15 minutes or until golden brown at the edges (Cookies with dried cranberries will bake faster, about 11-13 minutes).

Cool for 5 minutes on the baking sheet then transfer to wire rack to cool completely.

Delicious! Easy! I used the dried cranberries as I had on hand. 
I love your recipes ❤️

I write this review while munching a cookie still warm from the oven. These came out great and the recipe was easy to follow. I swapped in dark chocolate chips instead of white because of a personal preference and am very happy with the turnout - and how wonderful my kitchen smells. The orange zest really gives these cookies a lovely scent and subtle twist to the flavor. Will absolutely make again.

Very good!  I baked these for our church coffee shop!  They were all ate!

The fam and co-workers loved these! Thank you!

Thanks, Natasha! Super simple to make. Looks great. Hopefully the family likes the taste!

Very good cookies. The next time I make them, I’ll probably use a little less sugar, though. Thanks for sharing the recipe.

Italian Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried cranberries, Almonds and White Chocolate Chips. 

Italian Cranberry Almond Biscotti

olive oil

flour (all purpose)

salt**

almonds

Pre-heat oven to 300° (150C).  Line a large cookie sheet with parchment paper.

In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.

In smaller bowl, whisk together the flour, salt, and baking powder  Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.

Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.

Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).

Cut the logs on the diagonal into 1/2- 3/4 inch slices.  Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes.  Move the biscotti to a wire rack to cool and dry completely before serving.  Enjoy!

Absolutely fabulous! I am baking them since years, over and over. I sometimes use dark chocolate, it’s also delicious. 
Thank you for the great recipe.

I make these biscuits 3 to 4 times a year and any other days that l feel like baking and they are simply the best. Easy to make and they don't last long in my family that's why l triple the recipe and make more. Thanks Rosemary your the best. X

Very nice. Of course the metric measurements are more accurate, but why stay with salted butter? Different brands use different amounts of salt, so it is much better to use unsalted butter and add your own. I'm paying more attention tp that now that I sometimes bake for a friend who must reduce salt intake. also, I notice most recipes are going in that direction now.

Love this recipe! Thanks for sharing it. I had to deviate a bit to fit the list of ingredients on hand in my pantry but with excellent results. It is a definite keeper and will serve as my new biscotti base recipe from now on.  The Italian in my kitchen (husband) definitely approved, gobbling up a few this morning on his coffee break.

Delicious and very easy. Nice combination of textures and flavors. They freeze well and are great for presents. Thank you!

https://content.jwplatform.com/videos/VxVfBNGn.mp4

Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried Cranberries, Almonds and White Chocolate Chips. The perfect Fall and Holiday Cookie recipe.

Cranberry Almond Biscotti

Adapted from my snowball cookies, these soft and crumbly Cranberry Spice Cookies have deliciously festive spice flavor. The cookie dough is made from 9 easy ingredients and requires just 1 mixing bowl. There’s only 30 minutes of cookie dough chilling needed, making this a quick cookie recipe.

Cranberry Spice Drops with Eggnog Icing

(16 Tbsp; 226 grams) unsalted butter, softened to room temperature

cup (90 grams) confectioners’ sugar

teaspoon pure vanilla extract

cinnamon

cardamom

nutmeg

(281 grams) all-purpose flour (spooned & leveled)

cranberries*

(120 grams) confectioners’ sugar

2-3 Tablespoons (30-45 milliliters) eggnog

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar then beat on medium-high speed until creamy and combined. Add the vanilla extract, cinnamon, cardamom, nutmeg, salt, flour, and dried cranberries and beat on medium speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick and a little crumbly.

Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the cookie dough into balls, about 1 scant Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.

Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 14-15 minutes.

Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to touch before dipping in icing.

For the icing: 

Whisk the confectioners&#8217; sugar, 2 Tablespoons (30ml) of eggnog, vanilla, and cinnamon together. It will be very thick. Whisk in the remaining Tablespoon of eggnog. Taste. Add a pinch of salt if desired (I always do). Add more confectioners&#8217; sugar to thicken or more eggnog to thin out, if desired.

Dip cookies in icing and/or drizzle on top. If desired, sprinkle extra cinnamon on top of the icing. If coated lightly, the icing will set after a few hours.

Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

I made these cookies yesterday and froze them.  I haven't put the icing/glaze on yet.  I'm waiting for when I thaw them to do that.  Of course, I went ahead and ate two right away and they are delicious even without the icing/glaze and I'm sure will be even better with it.   They look just like the picture. 

Referencing the comment about the dough not being crumbly and then the commenter having a "mess in my oven", I just want to say that my dough was not crumbly either, so I was a little concerned about that after reading that comment, but the cookies nevertheless came out great.  (Also I can't quite figure out what kind of "mess" can be created by un-crumbly dough balls, even if the resulting cookies are sub-par, but I guess that will remain a mystery.)  So if your dough isn't crumbly, fear not!  I don't think it matters.

Sally, I’ve baked MANY recipes from you and enjoyed every one. When I’m looking for something new to try, your site is always the place I look first! So it’s with only affection in my heart that I say… there is one ingredient missing in this recipe: PATIENCE!! Oh my goodness I’ve never struggled so hard to roll some dough into a ball. You were not joking when you said it was a crumbly dough! I don’t think it’s any fault with the recipe; however I was looking for a quick, easy treat to make for some last-minute holiday gifts. I thought this would be perfect choice! But I had lots of time to reflect on what other recipes I could have chosen as I rolled… and rolled… and rolled this dough. The cookies are delightful and delicious as always, but if you’re reading this and thinking, “maybe I can whip some of these up quickly!” — don’t make my mistake!

This was an incredibly delicious and easy recipe. I highly recommend it. I read some of the reviews and notes, but luckily didn’t have any trouble with the dough being too crumbly. I refrigerated for one hour. I love my kitchen scale and made each cookie 13 grams each which made about 40 or 45 cookies. Also I forgot egg nog, but had an orange. So I zested and juiced it and added powder sugar and drizzled it over the cookies. I literally just want to eat them all and not share. I cannot wait to make these again.

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