Chewy Cranberry Christmas Cookies Recipe

What kind of recipe is it?

The Chewy Cranberry Christmas Cookies are a delightful holiday treat that combines the tartness of cranberries with a chewy, satisfying texture.

These cookies are characterized by their vibrant color and festive appeal, making them perfect for holiday gatherings, cookie exchanges, or as a sweet gift idea.

Packed with wholesome ingredients and a touch of holiday spices, they cater to cookie lovers of all ages.

Baking these cookies is a wonderful way to embrace the holiday spirit and share joy with family and friends.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 1/4 cups
Baking soda	1 teaspoon
Baking powder	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter	1 cup (2 sticks), softened
Granulated sugar	1 cup
Brown sugar (packed)	1 cup
Large eggs	2
Pure vanilla extract	1 teaspoon
Dried cranberries	1 1/2 cups
White chocolate chips	1 cup
Pecans or walnuts (optional)	1/2 cup, chopped (optional)
Ground cinnamon	1/2 teaspoon
Ground nutmeg	1/4 teaspoon

These ingredients will help you create delicious, chewy cranberry cookies that embody the festive spirit of the holiday season. Make sure to measure accurately for the best results!

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Cooking Steps

Preheat the oven to 175 °C (350 °F). Arrange the oven rack in the middle position to guarantee even baking.
Line two baking sheets (approximately 30 cm x 43 cm or 12 in x 17 in) with parchment paper or silicone baking mats to prevent sticking.
In a medium bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until well combined. Set aside.
In a large mixing bowl, use an electric mixer on medium-high speed to cream 1 cup (226 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and 1 cup (220 g) packed brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
Add 2 large eggs one at a time to the butter-sugar mixture, mixing well after each addition.
Then, incorporate 1 teaspoon pure vanilla extract until fully blended.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
Fold in 1 1/2 cups (150 g) dried cranberries, 1 cup (170 g) white chocolate chips, and 1/2 cup (60 g) chopped pecans or walnuts (if using) using a spatula until evenly distributed. The dough should be thick and sticky.
Using a tablespoon or cookie scoop, drop mounds of dough (about 30-40 g per cookie) onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers appear set but slightly soft.
The cookies will continue to firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Allow the cookies to cool on the wire rack for at least 10-15 minutes. They should have a chewy texture and a slightly crisp edge when fully cooled.
Store cookies in an airtight container at room temperature for up to one week for peak freshness.

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Variations

Chocolate Chip Cranberry Cookies: Replace the white chocolate chips with semi-sweet chocolate chips (1 cup or 170 g) for a richer flavor.
Vegan Cranberry Cookies: Substitute the unsalted butter with 1 cup (240 ml) coconut oil and use 2 tablespoons ground flaxseed mixed with 6 tablespoons water as an egg replacer.
Gluten-Free Cranberry Cookies: Use 2 1/4 cups (280 g) gluten-free all-purpose flour blend instead of regular flour to make these cookies gluten-free without sacrificing taste.
Orange Zest Cranberry Cookies: Add the zest of 1 large orange to the dough for a revitalizing citrus twist that complements the cranberries beautifully.

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Tips on plating and presentation

How can you make your Chewy Cranberry Christmas Cookies as visually delightful as they’re delicious?

I love using a festive plate or platter, arranging the cookies in a circular pattern.

Adding a sprinkle of powdered sugar or a drizzle of white chocolate elevates their appeal.

Finally, I like to garnish with fresh cranberries or mint leaves for that extra holiday charm.

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What other dishes can I pair it with?

While my Chewy Cranberry Christmas Cookies shine on their own, they pair beautifully with a variety of festive dishes.

Try serving them alongside a rich cheese platter, where the tang of cheese complements the sweetness of the cookies.

They also go well with a nutty charcuterie board or even a simple bowl of mixed fresh fruit.

These combinations elevate any holiday spread!

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What drinks can I pair it with?

What drinks can enhance the experience of enjoying my Chewy Cranberry Christmas Cookies?

I love pairing them with a warm cup of spiced chai or classic eggnog.

If you’re in the mood for something invigorating, a tart cranberry lemonade complements the cookies beautifully.

For an adult twist, try a fruity red wine or a light sparkling cider; both make great companions!

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Frequently Asked Questions

Can I Use Frozen Cranberries Instead of Dried Ones?

I wouldn’t recommend using frozen cranberries instead of dried ones. Frozen cranberries add too much moisture, affecting the texture. Stick with dried cranberries for that perfect chewy consistency you want in your cookies!

How Long Can I Store These Cookies?

I usually store these cookies in an airtight container at room temperature for about a week. If I freeze them, they stay fresh for up to three months. Just remember to thaw them before enjoying!

Are These Cookies Suitable for Gluten-Free Diets?

I can’t guarantee these cookies are gluten-free, but if you use gluten-free flour, they should be suitable. I’ve tried substituting ingredients before, and it usually works out deliciously! Just double-check all labels.

Yes, you can freeze the cookie dough! I often make extra batches, scoop them onto baking sheets, and freeze them. Later, I just bake straight from the freezer—so convenient and delicious!

What Should I Do if the Dough Is Too Sticky?

If the dough’s too sticky, I just add a little more flour, mixing until it reaches the right consistency. I always test a small piece first, ensuring it still holds its shape nicely when baked.