Cranberry Drop Christmas Cookies

What kind of recipe is it?

Cranberry Drop Christmas Cookies are delightful treats that perfectly blend the tartness of cranberries with warm, festive spices, making them an ideal dessert for the holiday season.

These soft and chewy cookies are easy to make, requiring just a simple drop-and-bake method, which appeals to both novice and experienced bakers alike. Their vibrant flavor and cheerful appearance make them a hit at festive gatherings, holiday parties, or as a lovely gift for friends and family.

Indulge in these cookies to bring a touch of joy and warmth to your celebrations!

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Ingredients

Ingredient	Quantity
All-purpose flour	2 1/4 cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter	1/2 cup (1 stick)
Granulated sugar	1 cup
Brown sugar (packed)	1/2 cup
Egg	1 large
Vanilla extract	1 teaspoon
Dried cranberries	1 cup
Chopped walnuts (optional)	1/2 cup

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Cooking Steps

Preheat the oven to 190 °C (375 °F) and position the oven rack in the middle. Line two baking sheets (approximately 40 cm x 30 cm or 16 in x 12 in) with parchment paper.
In a medium bowl, whisk together 280 g (2 1/4 cups) of all-purpose flour, 5 g (1 teaspoon) of baking soda, 2 g (1 teaspoon) of ground cinnamon, 1 g (1/2 teaspoon) of ground nutmeg, and 3 g (1/2 teaspoon) of salt. Set the mixture aside.
In a large mixing bowl, using an electric mixer on medium speed, cream together 115 g (1/2 cup) of unsalted butter, 200 g (1 cup) of granulated sugar, and 100 g (1/2 cup) of packed brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg and 5 ml (1 teaspoon) of vanilla extract to the butter-sugar mixture until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing; the dough should become firm but still slightly sticky.
Fold in 150 g (1 cup) of dried cranberries and 60 g (1/2 cup) of chopped walnuts (if using) using a spatula until evenly distributed throughout the dough.
Using a tablespoon, scoop out portions of dough and drop them onto the prepared baking sheets, leaving about 5 cm (2 inches) of space between each cookie.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are still 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 about 5 minutes, until they’re firm enough to transfer.
Using a spatula, transfer the cookies to a wire rack to cool completely, allowing them to set more fully and develop their texture, approximately 15 to 20 minutes.
Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.

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Variations

Chocolate Cranberry Cookies: Add 100 g (3.5 oz) of semisweet chocolate chips or chunks to the dough for a rich chocolate flavor.
Vegan Cranberry Cookies: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use vegan butter to make this recipe dairy-free.
Gluten-Free Cranberry Cookies: Substitute all-purpose flour with gluten-free flour blend (280 g or 2 1/4 cups), ensuring the blend includes a binding agent like xanthan gum for texture.
Spiced Orange Cranberry Cookies: Incorporate the zest of 1 orange and replace the vanilla extract with orange extract to give your cookies a festive citrus twist.

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Tips on plating and presentation

After exploring delicious variations of cranberry cookies, let’s focus on how to showcase them beautifully.

I love using a festive platter, lining it with green leaves or sheer fabric for a pop of color. To add some sparkle, I sprinkle powdered sugar on top.

Finally, I place a few cranberries around the cookies to create an inviting holiday presentation that’s sure to impress!

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What other dishes can I pair it with?

If you’re looking to create a delightful spread this holiday season, pairing cranberry drop cookies with complementary dishes can elevate your festive table.

I love serving them alongside a creamy cheesecake or spiced pumpkin bread.

You can also include a charcuterie board with sharp cheeses and nuts for a savory balance, or a fresh salad for a bright, invigorating contrast.

Enjoy mixing and matching!

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What drinks can I pair it with?

What drinks can truly enhance the experience of enjoying cranberry drop cookies?

I love pairing them with a warm cup of spiced apple cider, which complements the cookies’ tartness beautifully. A light white wine or bubbly Prosecco also works wonders.

If you’re looking for a cozy touch, a rich hot chocolate adds a delightful contrast to the zesty cranberry flavor. Enjoy experimenting!

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Frequently Asked Questions

Can I Use Fresh Cranberries Instead of Dried Ones?

Absolutely, you can use fresh cranberries! I’ve tried it and found they add a delightful tartness. Just chop them and adjust the sugar slightly in your recipe to balance the flavor. Enjoy baking!

What Storage Method Keeps Cookies Fresh Longer?

I always store my cookies in an airtight container at room temperature. If you want them to stay fresh even longer, try freezing them, though I prefer enjoying them right away! It’s just so tempting!

How Can I Adjust the Sweetness Level in the Recipe?

I usually adjust the sweetness by reducing sugar or using a sugar substitute. You can also add a pinch of salt to balance flavors, or incorporate tart ingredients like citrus to enhance the overall taste.

Yes, I’ve found great gluten-free options! I usually substitute almond flour or gluten-free all-purpose flour for the regular flour. Just adjust baking times slightly, and you’ll still enjoy delicious cookies without gluten.

Yes, you can freeze the cookie dough before baking. I usually scoop it into balls, flash freeze on a baking sheet, then store in a zip-top bag. Just bake them straight from the freezer when you’re ready!