Soft Cranberry Sugar Cookies Recipe

Introduction

Soft Cranberry Sugar Cookies are a delightful treat combining the sweetness of dried cranberries with a tender, chewy texture. These cookies are perfect for holiday gatherings or a comforting snack any time of year.

Ingredients

• 10 oz. Craisins or other sweetened dried cranberries
• 1 ½ cup sugar plus extra for rolling
• 1 cup Crisco
• 2 eggs
• 3 ½ cup flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a saucepan, combine the Craisins and 1 cup of water. Bring to a boil, then reduce heat to a simmer and cook until all the liquid is absorbed. Remove from heat and let cool.
3. Step 3: In a bowl, whisk together the flour and baking soda.
4. Step 4: In a separate large bowl, mix the sugar, Crisco, eggs, and vanilla until smooth.
5. Step 5: Gradually add the cooled Craisins and flour mixture to the wet ingredients, alternating between the two. Mix well until fully combined.
6. Step 6: Shape the dough into small balls about 1 ½ inches in diameter. Roll each ball in sugar until thinly coated.
7. Step 7: Place the balls on a baking sheet and bake for 10-15 minutes, until the edges are just beginning to brown.
8. Step 8: Remove from the oven and let the cookies cool slightly before transferring them to a wire rack.

Tips & Variations

• You can substitute raisins for Craisins if you prefer a more traditional dried fruit flavor.
• For added texture, consider folding in chopped nuts like walnuts or pecans.
• Chilling the dough for 30 minutes before baking can help prevent spreading for thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, you can add a slice of bread to the container. Reheat gently in the microwave for a few seconds to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried ones?

Fresh cranberries have much more moisture and a tart flavor, which can alter the cookie texture and taste. It’s best to stick with dried cranberries or raisins for this recipe.

Can these cookies be frozen?

Yes, you can freeze the shaped dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Soft Cranberry Sugar Cookies Recipe

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★★★★★

4.8 from 52 reviews

Soft Cranberry Sugar Cookies are delightful, chewy treats bursting with the sweet-tart flavor of Craisins. These easy-to-make cookies combine moist dried cranberries soaked to perfection with a classic sugar cookie base, rolled in sugar for a crisp, sweet outer layer and baked to golden edges. Perfect for holiday gatherings or everyday indulgence, they offer a wonderfully soft texture and a balanced sweetness.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Fruit Preparation

• 10 oz. Craisins or other sweetened dried cranberries
• 1 cup water

Dry Ingredients

• 3 ½ cups all-purpose flour
• 1 teaspoon baking soda

Wet Ingredients

• 1 ½ cups sugar, plus extra for rolling
• 1 cup Crisco (vegetable shortening)
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
2. Cook the Craisins: In a saucepan, combine the 10 oz. of Craisins with 1 cup of water. Bring the mixture to a boil, then reduce heat to a simmer. Cook gently until all the liquid has been absorbed by the cranberries. Remove from heat and allow the cranberries to cool completely.
3. Mix Dry Ingredients: In a medium bowl, whisk together the 3 ½ cups of flour and 1 teaspoon of baking soda to evenly distribute the leavening agent.
4. Mix Wet Ingredients: In a separate large bowl, combine 1 ½ cups of sugar, 1 cup of Crisco, 2 eggs, and 1 teaspoon vanilla extract. Beat until smooth and creamy, ensuring all ingredients are fully blended.
5. Combine Mixtures: Alternately add the cooled cranberry mixture and the flour mixture to the wet ingredients. Stir gently but thoroughly after each addition to produce a uniform cookie dough without overmixing.
6. Shape Dough Balls: Scoop the dough into small balls approximately 1 ½ inches in diameter. Roll each ball in sugar until it is thinly coated to create a sweet, crunchy exterior.
7. Bake: Place the sugar-coated dough balls on an ungreased baking sheet spaced appropriately. Bake in the preheated oven for 10 to 15 minutes or until the edges are just beginning to brown.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your soft cranberry sugar cookies!

Notes

• You can substitute raisins in place of Craisins if preferred for a less tart option.
• Ensure the cranberry mixture is completely cooled before mixing into the dough to prevent the butter or shortening from melting prematurely.
• For an extra festive touch, add a sprinkle of cinnamon or orange zest to the dough for added flavor dimension.

Keywords: cranberry cookies, soft sugar cookies, holiday cookies, dried cranberry dessert, sweet cranberry treats