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Cranberry Sugar Cookies

A pile of golden-brown cranberry sugar cookies, dusted with sugar, on a white plate.
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Soft, buttery sugar cookies with bursts of festive cranberry, perfect for holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries, roughly chopped

Instructions

  1. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the chopped cranberries.
  6. Cover the dough and chill for at least 30 minutes.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a smoother dough, use fresh cranberries. Frozen cranberries can be used but may require slightly longer chilling time.
  • You can add a simple glaze or a dusting of powdered sugar after the cookies have cooled.
  • These cookies can be made ahead and stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://cutcooktaste.com/cranberry-sugar-cookies/