11 Cranberry Christmas Cookies Tart Berries

Classic Cranberry Oatmeal Cookies

Cranberry oatmeal cookies are a delightful treat, perfect for the holiday season or any time you crave a wholesome yet sweet snack. These cookies combine the chewiness of oats with the tartness of cranberries, creating a delicious blend of flavors and textures. They’re not only easy to make but also a fantastic way to bring some festive cheer to your cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees your cookies will bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
3. Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, flour, baking soda, cinnamon, and salt. Set this mixture aside.
4. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
5. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugars. Continue beating until well combined.
6. Combine Dry and Wet Mixtures: Slowly add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
7. Fold in Cranberries and Nuts: Using a spatula or wooden spoon, gently fold in the dried cranberries and chopped walnuts (if using) until they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the tops look set.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy: Once cooled, enjoy your cranberry oatmeal cookies with a glass of milk or as a festive addition to your holiday dessert table!

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White Chocolate Cranberry Cookies

White chocolate cranberry cookies are a delicious combination of creamy white chocolate and tart cranberries, making for a perfect treat any time of the year, especially during the holiday season. With their chewy texture and beautiful flavors, these cookies will certainly be a hit on your festive dessert platter or at any gathering.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee your cookies bake evenly and achieve that perfect golden-brown finish.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This is vital for preventing the cookies from sticking and makes for easy cleaning.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
4. Cream Butter and Sugars: In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to cream the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
5. Add Egg and Vanilla: Crack the egg into the creamed mixture and pour in the vanilla extract. Beat on medium speed until well combined and smooth.
6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender.
7. Fold in Cranberries and White Chocolate: Using a spatula or wooden spoon, gently fold in the dried cranberries and white chocolate chips. Confirm that they are evenly distributed throughout the dough.
8. Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
10. Cool: Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. Enjoy your delicious white chocolate cranberry cookies!

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Cranberry Orange Shortbread Cookies

Cranberry Orange Shortbread Cookies are a delightful holiday treat that combines the rich, buttery flavor of traditional shortbread with the bright zest of orange and the tartness of cranberries. These cookies are perfect for gifting, holiday parties, or simply enjoying with a cup of tea or coffee. Their crumbly texture and invigorating citrus notes make them a unique addition to any festive dessert table.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly, yielding a deliciously textured treat.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This will prevent sticking and facilitate easy cleanup after baking.
3. Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer on medium speed to beat them together until the mixture is light and fluffy, which should take around 2-3 minutes.
4. Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed mixture. Continue mixing on medium speed until everything is well combined.
5. Mix in Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the creamed mixture, mixing on low speed until combined. Be careful not to overmix.
6. Add Orange Zest and Cranberries: Gently fold in the orange zest and dried cranberries using a spatula or wooden spoon, making sure they are well distributed in the dough.
7. Shape the Dough: Turn the dough onto a clean surface or plastic wrap and shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and chill in the refrigerator for about 30 minutes until firm.
8. Slice the Cookies: Once chilled, remove the dough from the refrigerator and slice it into rounds about ¼ inch thick. Place the cookies onto the prepared baking sheets, spaced about 1 inch apart.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may still appear soft, but they will firm up as they cool.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve or store them in an airtight container for up to a week. Enjoy your delightful Cranberry Orange Shortbread Cookies!

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Gingerbread Cranberry Cookies

Gingerbread Cranberry Cookies are a festive twist on classic gingerbread cookies, perfect for the holiday season. The warm, spicy flavors of ginger, cinnamon, and nutmeg blend beautifully with the tartness of cranberries to create a chewy and aromatic cookie. These delightful treats are ideal for sharing at holiday gatherings or enjoying with a warm cup of tea or cocoa.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and make cleanup easier.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set this mixture aside for later use.
4. Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
5. Add Egg and Molasses: Add the egg and molasses to the creamed mixture. Continue to mix on medium speed until well combined, scraping down the sides of the bowl as needed.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
7. Fold in Cranberries: Gently fold in the dried cranberries using a spatula or wooden spoon until they are evenly distributed throughout the dough.
8. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are just set and the edges are slightly firm. The centers may look slightly underbaked; they will continue to firm up as they cool.
10. Cool on Wire Racks: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your Gingerbread Cranberry Cookies with family and friends during the holiday season!

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Cranberry Almond Biscotti

Cranberry Almond Biscotti is a delightful Italian cookie that is perfect for dipping into coffee or tea. This crunchy treat combines the tartness of dried cranberries with the nutty flavor of almonds, making it a wonderful addition to any holiday cookie platter or a sweet snack any time of year. Biscotti are twice-baked, giving them their characteristic crunch and making them ideal for enjoying with a warm beverage.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the biscotti will bake evenly.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. This will prevent the biscotti from sticking and help with easy removal.
3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the vanilla extract and almond extract. Mix until combined.
5. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture. Stir the ingredients together until a dough begins to form.
6. Add Cranberries and Almonds: Gently fold in the dried cranberries and sliced almonds. Confirm that the fruit and nuts are evenly distributed throughout the dough.
7. Form the Biscotti Logs: Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide on the prepared baking sheet. Flatten the top slightly with your hands.
8. First Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the logs are golden and firm to the touch.
9. Cool Slightly: Remove the baking sheet from the oven and allow the biscotti logs to cool for about 10 minutes.
10. Slice the Biscotti: Transfer the logs to a cutting board. Using a sharp knife, slice the logs diagonally into 1-inch thick pieces.
11. Second Bake: Arrange the sliced biscotti back on the baking sheet, cut side up. Bake them again for an additional 10-15 minutes, or until they are golden and crisp.
12. Cool Completely: Once baked, allow the biscotti to cool completely on a wire rack. This will help them firm up even more.
13. Serve or Store: Enjoy your Cranberry Almond Biscotti immediately or store them in an airtight container for up to two weeks. These cookies can be a delightful companion to your favorite warm beverage.

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Chewy Cranberry Coconut Macaroons

Chewy Cranberry Coconut Macaroons are a delightful treat for any occasion, especially during the holiday season. These sweet, chewy cookies are made with flaked coconut and tart dried cranberries for a delicious balance of flavors. They are naturally gluten-free and can be tailored to your taste by adjusting the sweetness. With their simple ingredients and quick preparation, these macaroons make for a perfect addition to your holiday cookie platter or a satisfying snack any time of year.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). This guarantees that the macaroons will bake evenly and develop a wonderful texture.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the macaroons from sticking and make for easier cleanup.
3. Mix Dry Ingredients: In a large mixing bowl, combine the sweetened flaked coconut, dried cranberries, and granulated sugar. Stir well to guarantee the cranberries and coconut are evenly distributed.
4. Prepare Wet Ingredients: In a separate bowl, whisk together the egg whites, vanilla extract, almond extract, and salt until well combined. Note that the egg whites should not be whipped; simply mix until everything is blended.
5. Combine Wet and Dry Mixtures: Pour the egg white mixture into the bowl with the dry ingredients. Gently fold the ingredients together with a rubber spatula or wooden spoon until all the coconut and cranberries are well coated and the mixture is cohesive.
6. Shape the Macaroons: Using a small cookie scoop or your hands, portion out the mixture and shape it into small mounds (about 1-2 tablespoons each). Place each mound on the prepared baking sheet, leaving some space between each one to allow for spreading.
7. Bake the Macaroons: Carefully place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges and feel firm to the touch.
8. Cool the Cookies: Once baked, remove the baking sheet from the oven and allow the macaroons to cool on the baking sheet for about 5-10 minutes. They will firm up as they cool.
9. Transfer to Wire Rack: After slightly cooling, gently transfer the macaroons to a wire rack to cool completely. This will help keep them crisp on the outside while remaining chewy on the inside.
10. Serve and Enjoy: Once fully cooled, your Chewy Cranberry Coconut Macaroons are ready to be enjoyed! They can be stored in an airtight container for up to a week.

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Cranberry Walnut Chocolate Chip Cookies

Cranberry Walnut Chocolate Chip Cookies are a delicious combination of sweet and savory flavors that make for a perfect treat any time of the year, but especially during the holiday season. The tartness of dried cranberries pairs beautifully with crunchy walnuts and rich chocolate chips, creating a cookie that’s both chewy and satisfying. These cookies are easy to make and will have your friends and family coming back for seconds!

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees the cookies bake evenly for a perfect texture.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. These will prevent the cookies from sticking and make cleanup easier.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well blended. Set this mixture aside.
4. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
5. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until fully incorporated.
6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in tougher cookies.
7. Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, dried cranberries, and chopped walnuts until evenly distributed throughout the dough.
8. Scoop Cookies: Using a cookie scoop or two tablespoons, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set. The cookies may look slightly underbaked, but they will continue to firm up as they cool.
10. Cool on Baking Sheets: Remove the baking sheets from the oven and allow the cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cranberry Walnut Chocolate Chip Cookies!

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Spiced Cranberry Snickerdoodles

Spiced Cranberry Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infusing traditional cinnamon-sugar flavors with the tartness of dried cranberries. These chewy and soft cookies are perfect for holiday gatherings or cozy evenings, providing warmth and a burst of flavor with every bite. The addition of spices enhances the cookie’s taste, making these treats a standout at any festive celebration.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats to minimize sticking and facilitate easy removal of cookies.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly combined. This will create a uniform base for your cookie dough.
4. Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Incorporate the eggs one at a time, blending well after each addition. Follow up by adding the vanilla extract, mixing until everything is well combined.
6. Combine Wet and Dry Ingredients: Gradually mix the dry ingredient mixture into the butter and sugar mixture using a spatula or wooden spoon. Stir until just combined to avoid overmixing, which can toughen the cookies.
7. Fold in Dried Cranberries: Gently fold the dried cranberries into the cookie dough, ensuring they are evenly spread throughout.
8. Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.
9. Scoop Cookies: Using a cookie scoop or two tablespoons, portion out the dough and roll each scoop into a ball. Then, roll each ball in the cinnamon sugar mixture until fully coated.
10. Bake the Cookies: Place the rolled dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
11. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them firm up and maintain their chewy texture.

Enjoy your Spiced Cranberry Snickerdoodles fresh or store them in an airtight container for later!

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Vegan Cranberry Almond Joy Cookies

Vegan Cranberry Almond Joy Cookies are a delicious and festive treat that combines the classic flavors of chocolate and coconut with the tartness of cranberries. Perfect for the holiday season or any special occasion, these cookies are not only vegan but also packed with flavor and texture. With a chewy center and a hint of almond, they make a delightful addition to any dessert platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk these together to make sure they are well blended.
4. Combine Wet Ingredients: In another large bowl, mix together the coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Whisk until you have a smooth mixture.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Add Remaining Ingredients: Fold in the dried cranberries, shredded coconut, dark chocolate chips, and sliced almonds. Confirm that all ingredients are evenly distributed throughout the dough.
7. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are firm but the centers are still slightly soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10. Serve and Enjoy: Once the cookies are cool, serve them as a delightful treat for yourself or share them with family and friends during the holiday season!

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Holiday Cranberry Thumbprint Cookies

Holiday Cranberry Thumbprint Cookies are delightful, festive treats that showcase a buttery, tender cookie base filled with a luscious cranberry jam. These cookies not only look beautiful as part of a holiday spread, but their sweet and tart filling makes them a crowd-pleasing favorite. They are perfect for sharing, gifting, or simply enjoying during the holiday season.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper for easy cookie removal.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or a whisk to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
5. Add the Egg and Vanilla: Beat in the egg (or flax egg for vegan) and vanilla extract into the creamed butter mixture until fully combined.
6. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
7. Add Cranberries: Gently fold in the chopped dried cranberries until they are evenly distributed throughout the dough.
8. Form the Cookies: Using your hands, scoop approximately 1 tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Create Thumbprints: With your thumb or the back of a teaspoon, press down gently in the center of each dough ball to create an indentation for the filling.
10. Fill with Jam: Spoon about ½ teaspoon of cranberry jam into each thumbprint, guaranteeing it is evenly filled.
11. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
12. Cool the Cookies: Remove the pan from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
13. Serve and Enjoy: Once the cookies have cooled, they are ready to be served. Enjoy these delightful thumbprint cookies with family and friends during the holiday season!

Cranberry Lemon Sugar Cookies

Cranberry Lemon Sugar Cookies are a delicious and vibrant twist on classic sugar cookies, combining the zesty brightness of fresh lemon zest with the tartness of cranberries. These cookies are perfectly soft, chewy, and packed with flavor, making them an ideal treat for the holiday season or any festive occasion.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), which guarantees that the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or a whisk to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, taking about 3-4 minutes.
5. Incorporate Lemon and Egg: Add the lemon zest, lemon juice, and the egg to the creamed butter mixture. Mix until everything is well combined and smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.
7. Fold in Cranberries: Gently fold in the chopped dried cranberries until they are evenly distributed throughout the cookie dough.
8. Form the Cookies: Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheets, ensuring they are spaced about 2 inches apart.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden, and the centers look slightly set.
10. Cool the Cookies: Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
11. Optional Dusting: If desired, once cooled, dust the cookies lightly with powdered sugar for an added touch of sweetness and a decorative finish.

Enjoy the delightful combination of flavors that these Cranberry Lemon Sugar Cookies bring to your holiday festivities!