Holiday Cranberry Christmas Cookies
Cranberries in a cookie? Step right up. Sugar cookie dough meets dried cranberry for the ultimate Christmas cookie. The result is a sweet, tart, deliciously chewy taste explosion. Just right for those cookie kind of days when you’ve had enough chocolate chips or peanut butter and need a change of pace. Bake just until then edges start to brown for a soft, melt in your mouth result, or leave in the oven a little longer for the super crunch experience. Both grand.
Ingredients
- 1 cup room temperature butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 ¾ cups unbleached all-purpose flour
- 2 cups dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Using a mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating one minute between the additions of each egg. Mix in vanilla.
- Turn mixer to low speed, and add baking powder, salt, and flour.
- Add dried cranberries and continue to mix just until cranberries are evenly incorporated.
- Using a small ice cream scoop or large spoon, drop cookies onto greased cookie sheet. (My cookies are about 2 tablespoons of dough per cookie). Press down gently with your fingers or the bottom of a glass.
- Bake for about 15 minutes, or until edges begin to brown and top looks set. If you like a very crisp cookie, just leave in the oven for about 5 more minutes.