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Festive Cranberry Sugar Cookies

Close-up of festive cranberry sugar cookies, dusted with sugar and studded with cranberries, cooling on a rack.
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Soft and chewy sugar cookies loaded with cranberries, perfect for holiday cookie exchanges and festive tins.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dried cranberries (or fresh cranberries, chopped)
  • Optional: Extra granulated sugar for rolling

Instructions

  1. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the cranberries.
  6. If desired, roll tablespoons of dough into balls and then roll in extra granulated sugar for a sparkling finish.
  7. Place dough balls about 2 inches apart on baking sheets lined with parchment paper.
  8. Bake in a preheated oven at 375°F (190°C) for 9-12 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a softer cookie, do not overbake.
  • You can make the dough ahead of time and refrigerate it for up to 3 days. Bake as directed, adding a minute or two to the baking time if baking from cold.
  • Cookie dough balls can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
  • Using dried cranberries will give you a chewier texture, while fresh cranberries will provide bursts of tartness.

Nutrition

Find it online: https://tastethisplate.com/cranberry-sugar-cookies/