Ingredients
Dough
- 2 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1.5 sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ⅓ cup canned cranberry jelly
- 1 large egg
- 1 teaspoon vanilla extract
Cranberries
- ½ cup craisins (dried cranberries), chopped
- 1 tablespoon sugar
Icing
- 1 cup powdered sugar
- 1 tablespoon milk, or water
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed.
- Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter and granulated sugar together until light and fluffy, which typically takes about 3-4 minutes. This step helps to aerate the dough for tender cookies.
- Add Wet Ingredients: To the creamed butter and sugar, add the cranberry jelly, egg, and vanilla extract. Mix until all ingredients are well combined and the mixture is uniform in texture.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, about ½ cup at a time, mixing thoroughly after each addition until there is no flour visible and the dough is fully combined.
- Shape Cookies: Use a medium cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet. Lightly flatten each dough ball into a disk by pressing with the bottom of a buttered and sugared glass to achieve even thickness.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. Note that the cookies will not appear fully browned or cooked, but they are done. Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes to set.
- Cool Cookies: Carefully transfer the cookies to a wire rack to cool completely, which prevents them from becoming soggy and helps the icing adhere better.
- Prepare Cranberries: In a small bowl, toss the chopped craisins with 1 tablespoon of sugar and set aside to add a sweet crunchy topping.
- Make Icing: In another small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract until the icing is smooth and pourable.
- Decorate Cookies: Spoon the icing evenly over the top of each cooled cookie. While the icing is still wet, sprinkle the sugared craisins on top for added texture and flavor.
- Set and Serve: Allow the icing to harden for about 10 minutes before serving to ensure the glaze sets perfectly. Enjoy your cranberry cookies fresh!
Notes
- For best results, use room temperature butter to help cream it easily with sugar.
- Lightly buttering and sugaring the glass before flattening the cookies prevents sticking and adds a subtle crunch to the surface.
- You can substitute dried cranberries if craisins are unavailable; just chop them finely and toss with sugar as instructed.
- If you prefer a dairy-free option, use plant-based butter and water for the icing instead of milk.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
