Cranberry Cookies are delicious and simple cookies. The fruity and tangy flavour from the cranberries make these cookies very special.
Cranberries are tangy small fruit with very low sugar content in them. Their little sour taste in the sweet cookies, totally set them apart. They are indeed a treat to devour.
Cranberries grow on small shrubs and have distinct and overwhelming acidic taste. Most of the cranberries are used to make juice or sauces to add in the flavour and control their sour acidic taste. They are also stored in large amount as dried cranberries to be used in baking productions of cakes, breads, muffins, cookies etc.
After the non-stop baking of Christmas cakes I was left with a few dried cranberries. That’s when the idea of baking these so delicious Cranberry Cookies came to my mind. They can be made in such a short time and not much preparation is required to bake them. And as I was so tired of all the baking during the Christmas and New Year time, this recipe sounded perfect to try out.
Important Points For Cranberry Cookies
This cookies recipe is very simple and easy. With this one recipe you can also make so many other flavours of cookies. But first let us talk about Cranberry Cookies.
Cranberry – I have taken dried Cranberries for these cookies. These are small, red, sour berries, dried and packed to be used for later. You do not need to soak these berries before use. Just use them as is. Chopping them to fine pieces is also a good idea.
Butter – To make these cranberry cookies, we will use the simple creaming method. In this method, butter and sugar are creamed together until light and fluffy and then other ingredients are added. Take butter at the room temperature. It should be soft but not melting. Also, take unsalted butter. But if you do not mind a little bit of salt in the cookies (just like me), then you may go ahead with the salted butter too.
Sugar – Always take powdered sugar while making cookies. It helps in quick mixing of the ingredients and you do not get the sugar granules in the cookies. I powder the sugar at home and keep it a little grainy, as I like that taste in my cookies. If you powder sugar at home then mix 1 tbsp cornflour in 1 cup powdered sugar.
Flour – I have used refined flour or All Purpose Flour for these Cranberry Cookies. You can easily replace it with whole wheat flour too. But for that you might need to add 1-2 tbsp cold milk in the cookie dough.
Baking Powder – Adding baking powder in this cookie dough will only help it getting baked perfectly.
Vanilla Essence – Adding vanilla essence in the cookie dough ensures a good flavour and aroma in the cranberry cookies.
Some other interesting recipes form my blog and YouTube channel;
- Immunity Boosting Cookies (healthy cookies)
- Tutti-frutti cookies (Karachi Biscuits)
- Mango Cake
- Strawberry Ice cream (Two Ingredient Ice cream)
- Rasmalai Cake
- APF bread (White Bread)
Recipe Video of Cranberry Cookies
I have made a quick video of these Cranberry Cookies, for a better understanding of the recipe. You can take a look and check all the important steps in just 2 minutes. Do Subscribe to my YouTube channel “flavourhome by Sutiksha” to get instant recipe updates, as soon as I upload them. Also if you like these videos, kindly like and share them with your family and friends.
- Butter – 100 gm
- Powdered Sugar – 2/3 cup
- Refined Flour – 1.5 cup
- Cranberries – 1/2 cup
- Baking Powder – 1/2 tsp
- Vanilla Essence – few drops
- Cold Milk – as required
1.Creaming Butter and Sugar – Take room temperature soft butter (ensure that it is not melting) in a bowl and start creaming it with electric mixer or stand mixer. You can use hand whip if you do not have these. Whip the butter until light and then add powdered sugar. Now, first at a low speed and then at high, cream butter and sugar until light in texture and color, both.
2. Adding other ingredients – Once the butter and sugar is light, add in the flour, baking powder, vanilla essence and the chopped cranberries. Mix everything with a spatula. You just have to bring them together. Do not over-mix or knead the dough. If you feel that the dough is not coming together, then you may add 1-2 tbsp cold milk and adjust the dough.
3. Freezing the Dough – Take out the cookie dough on a foil or cling wrap and shape it into a log. Cover it completely and keep in freezer for 30 – 40 min.
4. Baking – Once the dough is set, cut it into rounds of about half inch. Do not keep them very thin or too thick. Place them on a baking tray lined with a parchment paper or a greased baking tray. Bake in a pre-heated oven at 180 °C for about 17 – 20 min or until done. The cookies will remain soft from center but will brown a little from the edges. Leave them on the baking tray for about 5 min and then transfer them on a cooling rack. Let them cool down completely. Once cool, store these cranberry cookies in an air-tight jar.
NOTE : 1. Butter should not be melted. Just soft, yet firm.
2. Do not over-bake the cookies. That will make them too hard to chew. If the outer edges are firm but center soft, it is okay to take them out from the oven. The center will firm up upon cooling.
3. Freezing the dough will allow you a neat cutting of the cookies.
4. You may add orange zest or some other nut also in the cookie dough, if you like.
I would love to hear from you if you try these Cranberries cookies. Do mention it in my comments section how you liked it or if you made any changes to it. Also if you bake these cookies and share on social networking sites, remember to add #flavourhomebysutiksha and tag me there, so that even I can appreciate your efforts.
You can follow me on Facebook, Instagram, Pinterest and Mix to get my blog updates regularly. You can also SUBSCRIBE to my blog to get the new recipes directly in your inbox, “from my palate to yours”.