Brighten your holiday season with Cranberry Christmas Cookies, a delightful blend of tart cranberries and sweet, buttery cookie dough. These festive treats are perfect for Christmas parties, cookie swaps, or cozy family evenings. Ready in under 30 minutes, this cranberry Christmas cookies recipe is easy to make and adds a vibrant pop of color to your dessert table!
Why You’ll Love Cranberry Christmas Cookies
- Festive Flavors: Tart cranberries pair perfectly with sweet cookie dough.
- Quick and Simple: Ideal for beginner and seasoned bakers alike.
- Eye-Catching: Bright red cranberries make these cookies a holiday showstopper.
- Customizable: Add white chocolate or orange zest for extra flair.
- Make-Ahead: Dough or baked cookies freeze beautifully for holiday prep.
Ingredients for Cranberry Christmas Cookies
Here’s what you need for this cranberry Christmas cookies recipe (makes about 24 cookies):
Main Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 2 large eggs
- 2½ cups (300g) all-purpose flour
- 1 tsp (4g) baking powder
- ½ tsp (2g) salt
- 1 cup (120g) dried cranberries
- ½ cup (85g) white chocolate chips (optional)
- Zest of 1 orange (optional, for citrusy depth)
Equipment
- Large mixing bowl
- Hand or stand mixer
- Medium mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Wire cooling rack
- Spoon or cookie scoop
Ingredient Tips
- Use softened butter (not melted) for a light, fluffy texture.
- Fresh eggs ensure better flavor; room temperature mixes best.
- Chop dried cranberries slightly for even distribution.
- Substitute white chocolate with dark chocolate or nuts for variety.
- Fresh orange zest adds brightness; avoid dried zest for best results.
Directions for Cranberry Christmas Cookies
Let’s make this cranberry Christmas cookies recipe—festive, buttery, and delicious!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar
In a large mixing bowl, I beat 1 cup softened butter and 1 cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
I beat in 2 eggs one at a time, then add 1 tsp vanilla extract, mixing until smooth.
Combine Dry Ingredients
In a medium bowl, I whisk together 2½ cups flour, 1 tsp baking powder, and ½ tsp salt.
Mix the Dough
I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid tough cookies. I gently fold in 1 cup dried cranberries, ½ cup white chocolate chips (if using), and zest of 1 orange (if using).
Shape and Bake
Using a spoon or cookie scoop, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. I bake for 10–12 minutes until the edges are lightly golden. I let the cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Total Time: 25–30 minutes
- Servings: ~24 cookies
- Calories: ~150 kcal per cookie
- Macros per Cookie: 20g carbs, 2g protein, 7g fat, 0.5g fiber
Variations
Try these twists on this recipe:
- Gluten-Free: Use a gluten-free flour blend, inspired by LaylaCooks’ Christmas Sheet Cake.
- Vegan: Swap butter for vegan butter and eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Low-Sugar: Use a baking-friendly sugar substitute like erythritol.
- Nutty Crunch: Add ½ cup chopped pecans or almonds with cranberries.
- Spiced Twist: Mix ½ tsp cinnamon into the dry ingredients for warmth.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a festive drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a holiday dessert spread.
Storage
I store cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze baked cookies or dough balls in a freezer bag for up to 2 months. To freeze dough, I shape it into balls, freeze on a baking sheet, then transfer to a bag. Thaw dough balls in the fridge before baking, or bake frozen cookies, adding 1–2 minutes to the baking time.
Serving Tips
- Presentation: Arrange on a festive platter with extra cranberries for decoration.
- Garnish: Dust with powdered sugar or drizzle with melted white chocolate.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: 1–2 cookies per serving for holiday sharing.
- Occasions: Perfect for Christmas parties, cookie swaps, or gifting.
FAQs
Can I freeze Cranberry Christmas Cookies?
Yes, freeze baked cookies or shaped dough balls in an airtight container for up to 2 months.
How long do these cookies stay fresh?
They stay fresh in an airtight container at room temperature for up to 1 week.
Can I use fresh cranberries?
Yes, but chop finely and expect more moisture; add 1–2 minutes to baking time.
Can I make these gluten-free?
Use a gluten-free flour blend; ensure it’s formulated for baking.
Can I skip the white chocolate chips?
Yes, omit them or replace with nuts or extra cranberries for texture.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Cranberry Christmas Cookies are a festive, easy-to-make treat that’s perfect for holiday celebrations. This cranberry Christmas cookies recipe delivers a delightful balance of tart and sweet in every bite. Try this recipe and bring holiday cheer to your gatherings!
Cranberry Christmas Cookies
Ingredients
- Main Ingredients:
- 1 cup 225g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 tsp 5ml vanilla extract
- 2 large eggs
- 2½ cups 300g all-purpose flour
- 1 tsp 4g baking powder
- ½ tsp 2g salt
- 1 cup 120g dried cranberries
- ½ cup 85g white chocolate chips (optional)
- Zest of 1 orange optional, for citrusy depth
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugar
- In a large mixing bowl, I beat 1 cup softened butter and 1 cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients
- I beat in 2 eggs one at a time, then add 1 tsp vanilla extract, mixing until smooth.
Combine Dry Ingredients
- In a medium bowl, I whisk together 2½ cups flour, 1 tsp baking powder, and ½ tsp salt.
Mix the Dough
- I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid tough cookies. I gently fold in 1 cup dried cranberries, ½ cup white chocolate chips (if using), and zest of 1 orange (if using).
Shape and Bake
- Using a spoon or cookie scoop, I drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. I bake for 10–12 minutes until the edges are lightly golden. I let the cookies cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
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