Soft Cranberry Christmas Cookies Recipe

What kind of recipe is it?

Soft Cranberry Christmas Cookies are a delightful holiday treat that beautifully blends sweet and tart flavors in every bite.

These cookies are characterized by their soft, chewy texture and vibrant bursts of dried cranberries, making them both festive and delicious.

Ideal for holiday gatherings or gifting, they embody the spirit of Christmas with their colorful appearance and enticing aroma.

Perfect for families, friends, or anyone looking to add a touch of joy to their seasonal baking, these cookies are sure to become a cherished favorite.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 ½ cups (315g)
Baking soda	1 teaspoon
Baking powder	½ teaspoon
Salt	½ teaspoon
Unsalted butter	¾ cup (170g), softened
Granulated sugar	1 cup (200g)
Brown sugar	½ cup (100g), packed
Large eggs	2
Vanilla extract	1 teaspoon
Dried cranberries	1 cup (150g)
White chocolate chips	1 cup (150g)

This table includes all the key ingredients necessary to make Soft Cranberry Christmas Cookies, along with their respective quantities. Enjoy your baking!

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Cooking Steps

Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. Prepare two baking sheets (approximately 35 cm x 25 cm or 14 in x 10 in) by lining them with parchment paper or silicone baking mats.
In a large mixing bowl, combine 2 ½ cups (315g) of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Whisk together until evenly mixed and set aside.
In a separate bowl, cream together ¾ cup (170g) of softened unsalted butter, 1 cup (200g) of granulated sugar, and ½ cup (100g) of packed brown sugar using an electric mixer on medium speed for about 2-3 minutes, or until the mixture is light and fluffy with a pale color and aromatic sweetness.
Add 2 large eggs, one at a time, and mix well after each addition. Then, incorporate 1 teaspoon of vanilla extract and continue mixing until fully combined.
Gradually add the dry flour mixture from step 2 to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; the batter should be soft and slightly sticky.
Gently fold in 1 cup (150g) of dried cranberries and 1 cup (150g) of white chocolate chips using a spatula, ensuring an even distribution throughout the dough.
Using a cookie scoop or tablespoon (approximately 30 ml), drop balls of dough onto the prepared baking sheets, leaving about 5 cm (2 in) of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers appear set but soft. The cookies should have a slight dome shape and a fragrant aroma.
Remove the baking sheets from the oven and allow the cookies to rest on the sheets for 5 minutes. This will help them set a bit before transferring them.
Using a spatula, carefully transfer the cookies to a wire rack to cool completely. The cookies will firm up as they cool, becoming soft and chewy with a delicate crumb.
Once cooled, store cookies in an airtight container at room temperature for up to one week, if they last that long!

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Variations

Orange Cranberry Cookies: Add the zest of 1 large orange and substitute half of the cranberries with dried orange pieces for a citrus twist.
Gluten-Free Cranberry Cookies: Replace the all-purpose flour with 2 ½ cups (315g) of a gluten-free flour blend and add 1 teaspoon of xanthan gum for structure.
Vegan Cranberry Cookies: Use ¾ cup (170g) of coconut oil in place of butter, ½ cup (120ml) of unsweetened applesauce instead of eggs, and switch to dairy-free chocolate chips.
Nutty Cranberry Cookies: Incorporate ½ cup (75g) of chopped walnuts or pecans into the dough for added crunch and flavor.

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Tips on plating and presentation

When it comes to showcasing your soft cranberry Christmas cookies, presentation can make all the difference.

I like to arrange them on a festive platter, adding sprigs of rosemary or a sprinkle of powdered sugar for a touch of elegance.

Pairing them with colorful napkins and holiday-themed decorations elevates the entire look, inviting everyone to indulge in these delicious treats.

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What other dishes can I pair it with?

To enhance the festive appeal of your soft cranberry Christmas cookies, consider pairing them with complementary dishes that can elevate your holiday spread.

I recommend serving them alongside a cheese platter with sharp cheddar and creamy brie, or perhaps a fresh spinach salad with candied pecans.

They also shine next to rich chocolate desserts, balancing flavors wonderfully for your guests.

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What drinks can I pair it with?

While you can enjoy soft cranberry Christmas cookies on their own, pairing them with the right drinks can truly enhance the experience.

I love to enjoy these cookies with a warm cup of spiced chai, which complements the tartness beautifully. For a fun twist, try them with a bubbly cranberry soda or a glass of chilled white wine—it’s a delightful pairing!

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Frequently Asked Questions

How Long Do the Cookies Stay Fresh?

I’ve found that these cookies stay fresh for about a week at room temperature if stored in an airtight container. If you want them to last longer, you can freeze them for up to three months.

Yes, I freeze the cookie dough all the time! Just scoop it into balls, wrap them tightly in plastic, and store them in an airtight container. They’ll be perfect when you’re ready to bake!

Are There Nut-Free Options for This Recipe?

Yes, I can suggest nut-free options! I often use sunflower seeds or pumpkin seeds for crunch. You could also try adding extra dried cranberries for flavor and texture without any nuts. Enjoy your baking!

What Is the Origin of Cranberry Cookies?

Cranberry cookies originated in North America, where Native Americans used berries in various dishes. Over time, these delicious treats evolved, becoming popular during holiday seasons for their festive flavor and vibrant color. I love them!

Can I Use Dried Cranberries Instead of Fresh?

Absolutely, I often use dried cranberries instead of fresh. They add a wonderfully sweet-tart flavor and chewy texture to my cookies, making them just as delicious. Just adjust the sugar a bit if needed!