11 Massachusetts Bay Colony Christmas Cookie Recipes With Cranberry Glory

Cranberry Ginger Snap Cookies

Cranberry Ginger Snap Cookies are a delightful twist on the traditional ginger snap cookie. These cookies are not only spicy and fragrant from the ginger, but they also provide a sweet and tart burst of flavor from the dried cranberries. Perfect for holiday gatherings or as a sweet treat any time of year, these cookies are sure to please everyone with their crunchy exterior and chewy interior.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
3. In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Add the large egg and molasses to the creamed mixture, beating well until fully combined.
5. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Fold in the dried cranberries gently using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Roll each ball in granulated sugar to coat.
8. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. The centers should remain soft.
10. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy your warm Cranberry Ginger Snap Cookies with a cup of tea or coffee, or store them in an airtight container for later enjoyment.

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Old-Fashioned Cranberry Oatmeal Cookies

Old-Fashioned Cranberry Oatmeal Cookies are a delicious and hearty treat that combines the wholesome goodness of oats with the tartness of dried cranberries. These cookies are perfect for holiday gatherings, bake sales, or simply a cozy afternoon snack. With a chewy texture and a warm spice flavor, they are certain to be a hit with kids and adults alike.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Mix well and set aside.
3. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
5. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing to guarantee a chewy texture.
6. Gently fold in the dried cranberries and chopped nuts (if using) with a spatula, making sure they are evenly distributed throughout the dough.
7. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set. The cookies will firm up as they cool.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Store your Old-Fashioned Cranberry Oatmeal Cookies in an airtight container at room temperature, or enjoy them warm right from the oven.

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Spiced Cranberry Sugar Cookies

Spiced Cranberry Sugar Cookies are a delightful twist on traditional sugar cookies, infused with warm spices and the tartness of dried cranberries. These cookies are soft and chewy, making them an ideal treat for the holiday season or any festive occasion. With their enchanting aroma and burst of flavor, they are sure to become a favorite among both friends and family.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Beat in the large egg and vanilla extract, mixing until well combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix the batter.
6. Gently fold in the dried cranberries using a spatula, ensuring they are evenly distributed throughout the dough.
7. Place the granulated sugar for rolling in a small bowl. Using a tablespoon or cookie scoop, form rounded balls of dough and roll them in the sugar to coat well.
8. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges begin to lightly brown and the centers appear set. The cookies will continue to firm up as they cool.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Store your Spiced Cranberry Sugar Cookies in an airtight container at room temperature for up to a week, or enjoy them warm straight from the oven.

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Cranberry Walnut Biscotti

Cranberry Walnut Biscotti are delightful Italian twice-baked cookies that offer a perfect crunch with every bite. Infused with the bright tartness of cranberries and the rich, earthy flavor of walnuts, these biscotti make an excellent accompaniment to coffee or tea. Their sturdy texture makes them ideal for dipping and enjoying during the festive holiday season or any leisurely afternoon.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
3. In a large mixing bowl, beat together the granulated sugar and eggs using an electric mixer on medium speed until the mixture is thick and pale, about 3-5 minutes. Add in the vanilla extract and almond extract (if using) and mix until combined.
4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix.
5. Fold in the dried cranberries and chopped walnuts using a spatula until evenly distributed throughout the dough.
6. Divide the dough into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide on the prepared baking sheet, ensuring they are spaced about 3 inches apart.
7. Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly golden.
8. Remove the biscotti logs from the oven and allow them to cool on the baking sheet for about 15 minutes. Reduce the oven temperature to 325°F (160°C).
9. Once cool enough to handle, carefully transfer the logs to a cutting board. Using a sharp knife, slice each log diagonally into 1/2-inch thick slices.
10. Place the sliced biscotti on the parchment-lined baking sheet cut-side down. Bake for an additional 15-20 minutes, turning the biscotti halfway through, until they are crisp and golden.
11. Allow the biscotti to cool completely on a wire rack. Store them in an airtight container at room temperature for up to two weeks, or enjoy them straight away with your favorite beverage.

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Colonial Cranberry Shortbread

Colonial Cranberry Shortbread is a deliciously buttery cookie that brings together the richness of traditional shortbread with the tartness of dried cranberries. This delightful treat is perfect for the holiday season and pairs wonderfully with tea or coffee, making it a charming addition to any festive gathering or family celebration.

Instructions:

1. Begin by preheating your oven to 325°F (160°C) and lining a baking sheet with parchment paper for easy clean-up.
2. In a large mixing bowl, beat the unsalted butter using an electric mixer on medium speed until it is smooth and creamy, approximately 2-3 minutes.
3. Gradually add the granulated sugar to the butter, continuing to beat until the mixture becomes light and fluffy, which should take another 2-3 minutes.
4. Stir in the vanilla extract until it is well incorporated.
5. In a separate bowl, combine the all-purpose flour and salt, and mix well. Gradually add this dry mixture to the butter and sugar mixture, stirring on low speed until just combined. Be careful not to over-mix.
6. Gently fold in the dried cranberries and chopped pecans (if using) using a spatula, ensuring they are evenly distributed throughout the dough.
7. Once your dough is ready, transfer it to a lightly floured surface and shape it into a rectangle or square about 1/2 inch thick. You can also shape the dough into logs if you prefer sliceable cookies.
8. Cut the dough into desired shapes—squares, rectangles, or wedges—using a sharp knife. Arrange the pieces on the prepared baking sheet, leaving about 1 inch of space between each cookie.
9. Bake in the preheated oven for 20-25 minutes, or until the edges just begin to turn golden.
10. Once baked, remove the shortbread from the oven and let them cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
11. Store your Colonial Cranberry Shortbread in an airtight container at room temperature, where they will remain fresh for several days. Enjoy this festive treat with your family and friends!

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Cranberry Orange Muffin Tops

Cranberry Orange Muffin Tops are a delightful baked treat that perfectly combines the tartness of fresh cranberries with the bright citrus flavor of orange. These muffin tops boast a soft, tender texture, making them an excellent choice for breakfast or as a snack during the holiday season. Enjoy them warm or at room temperature, paired with a cup of tea or coffee.

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined.
3. In a separate bowl, combine the melted unsalted butter, eggs, milk, and fresh orange zest. Whisk together until the mixture is smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix, as this can lead to tough muffin tops.
5. Gently fold in the chopped fresh cranberries until evenly distributed throughout the batter.
6. Using a 1/4 cup measuring cup or ice cream scoop, portion out the batter onto the prepared baking sheet, leaving about 2 inches of space between each mound.
7. Bake in the preheated oven for 15-18 minutes or until the tops of the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
8. Once baked, remove the muffin tops from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for a few days. Enjoy your Cranberry Orange Muffin Tops!

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Cranberry Maple Pecan Cookies

Cranberry Maple Pecan Cookies are a deliciously chewy treat that beautifully balances the sweetness of maple syrup with the tartness of cranberries and the rich crunch of toasted pecans. Perfect for sharing during the holiday season, these cookies offer a festive flavor profile that will warm your heart and delight your taste buds.

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add the maple syrup, large egg, and vanilla extract to the butter-sugar mixture. Mix well until all the wet ingredients are fully incorporated.
5. Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix, as this can lead to tough cookies.
6. Gently fold in the dried cranberries and chopped pecans using a spatula or wooden spoon until they are evenly distributed throughout the dough.
7. Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown and the centers look set.
9. Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve the Cranberry Maple Pecan Cookies at room temperature or store them in an airtight container. Enjoy your delightful holiday cookies!

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Cranberry Nutmeg Pinwheel Cookies

Cranberry Nutmeg Pinwheel Cookies are a delightful holiday treat that combines the warm, aromatic flavor of nutmeg with the tart sweetness of cranberries. These festive cookies are visually striking with their pinwheel design, making them perfect for holiday gatherings or as a memorable gift. The combination of flavors and textures is bound to impress your family and friends during the festive season.

Instructions:

1. Begin by creaming the softened butter and granulated sugar together in a large mixing bowl using an electric mixer on medium speed. Mix until the mixture is light and fluffy, which should take about 3-4 minutes.
2. Add the large egg and vanilla extract to the creamed mixture. Continue to mix until well combined and smooth.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg.
4. Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Do not over-mix; the dough should come together without being overly sticky.
5. Gently fold in the dried cranberries until they are evenly distributed throughout the dough.
6. Divide the dough into two equal portions. Place each portion between two sheets of parchment paper and roll it out into a rectangle, about 1/4 inch (6 mm) thick. Aim for an even thickness to guarantee uniform baking.
7. Carefully peel off the top layer of parchment paper from each rolled-out dough rectangle. If desired, you can sprinkle a bit of powdered sugar over the surface before rolling for added sweetness.
8. Starting from one edge, carefully roll the dough into a tight log, using the parchment paper to aid in the rolling process. Once rolled, wrap each log in the parchment paper, twisting the ends to seal. Chill in the refrigerator for at least 1 hour or until firm.
9. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
10. Once the dough has chilled, remove it from the refrigerator and carefully unwrap it. Using a sharp knife, slice the log into 1/4 inch (6 mm) thick cookies. Arrange the slices on the prepared baking sheets, leaving enough space for them to spread.
11. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
12. 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.
13. If desired, dust the cooled cookies with powdered sugar before serving. Enjoy your Cranberry Nutmeg Pinwheel Cookies during the festive season!

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Cranberry Coconut Macaroons

Cranberry Coconut Macaroons are a delightful twist on the classic macaroon, combining the chewy texture of shredded coconut with the tangy sweetness of dried cranberries. These treats are perfect for holiday gatherings, providing both a burst of flavor and a touch of festive color. With their easy preparation and unique combination of ingredients, these macaroons are certain to become a favorite on your holiday cookie platter.

Instructions:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, dried cranberries, and all-purpose flour. Stir the mixture well until all the ingredients are fully incorporated.
3. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. This should take about 2-3 minutes using an electric mixer on medium speed. The egg whites should be fluffy but not dry.
4. Gently fold the whipped egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites; you want to maintain their volume for a light texture.
5. Once the egg whites are incorporated, use a spoon or a small ice cream scoop to drop small mounds of the mixture onto the lined baking sheet, leaving about 1 inch of space between each mound.
6. Bake in the preheated oven for about 15-20 minutes, or until the macaroons are golden brown around the edges. Keep an eye on them towards the end of the baking time to ascertain they don’t over-bake.
7. Once they are done baking, remove the baking sheet from the oven and allow the macaroons to cool on the sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.
8. Once cooled, enjoy your Cranberry Coconut Macaroons as a sweet treat or festive snack! Store any leftovers in an airtight container at room temperature for up to a week.

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Soft Cranberry Chewy Cookies

Soft Cranberry Chewy Cookies are a delightful holiday treat that balances sweet and tart flavors with a soft and chewy texture. These cookies are perfect for sharing with friends and family during the festive season, and the addition of cranberries gives a lovely splash of color and flavor. With ingredients that blend together effortlessly, you’ll find these cookies hard to resist.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use.
3. In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix, as this can make the cookies tough.
6. Gently fold in the dried cranberries and white chocolate chips (if using) with a spatula until evenly distributed within the cookie dough.
7. Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading during baking.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
9. Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy your Soft Cranberry Chewy Cookies warm or at room temperature! Store any leftovers in an airtight container for up to a week.

Cranberry Almond Flour Cookies

Cranberry Almond Flour Cookies are a delicious holiday treat that’s perfect for those looking for a gluten-free option. These cookies combine the nutty flavor of almond flour with the tartness of cranberries, creating a delightful balance that is both satisfying and festive. The texture is wonderfully soft and chewy, making them an excellent addition to your holiday baking repertoire.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the almond flour, baking soda, and salt. Whisk them together until well mixed, and then set this dry mixture aside.
3. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated and creamy.
5. Gradually add the dry almond flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to a denser cookie texture.
6. Gently fold the dried cranberries and sliced almonds (if using) into the cookie dough with a spatula until they are evenly distributed throughout the mixture.
7. Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheet, ensuring to leave about 2 inches of space between each mound to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may appear soft but will firm up as they cool.
9. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy your Cranberry Almond Flour Cookies with a cup of tea or coffee this holiday season!