Ingredients
Cookie Dough
- 1 Cup butter
- 1 ¼ Cups granulated sugar
- 1 egg
- 1 Teaspoon vanilla extract
- ½ Teaspoon almond extract
- 1 Tablespoon lemon juice
- 3 Cups all purpose flour
- ½ Teaspoon baking powder
- ¼ Teaspoon salt
- 1 Cup dried cranberries
Sparkling Cranberries
- ⅓ Cup water
- ⅔ Cup granulated sugar
- 2 Cups fresh cranberries
- ½ Cup granulated sugar (for coating)
Buttercream Frosting
- ½ Cup butter (at room temperature)
- ⅓ Cup vegetable shortening
- ½ Teaspoon vanilla extract
- ¼ Teaspoon almond extract
- ¼ Teaspoon salt
- ¼ Cup heavy cream
- 5 Cups powdered sugar
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats to prepare for baking.
- Chop Dried Cranberries: Using a food processor or finely chopping by hand, chop the dried cranberries into small bits, allowing for a mix of sizes including some larger pieces or whole berries for texture.
- Mix Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat together 1 cup of butter and 1 ¼ cups of granulated sugar until well combined and creamy.
- Add Egg and Extracts: Incorporate the egg, vanilla extract, and almond extract into the butter mixture, then beat until light and fluffy. Next, add the lemon juice and blend until fully combined.
- Add Dry Ingredients: Gradually add 2 cups of flour, salt, and baking powder to the wet mixture and mix. Continue adding the remaining flour ¼ cup at a time until a cohesive dough forms with a soft, doughy texture.
- Adjust Dough Consistency: If the dough feels too dry or crumbly, add 1 tablespoon of water or milk at a time until it’s soft enough to roll into balls without sticking excessively.
- Incorporate Dried Cranberries: Fold in the chopped dried cranberries evenly throughout the dough.
- Chill Dough: Shape the dough into a ball or disk, wrap it with plastic wrap, and refrigerate for 15 to 30 minutes to firm up while preparing the sparkling cranberries.
- Prepare Work Surface: Lightly flour a clean surface and unwrap the chilled dough to roll it out to approximately ⅜ inch thickness.
- Cut Cookies: Use a 2.5 to 3 inch round cookie cutter to cut disks from the dough. Place the cookies on prepared cookie sheets, spacing them at least 1 inch apart.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the cookies are set and slightly golden at the edges. Remove and cool completely on wire racks.
- Make Simple Syrup: In a small saucepan, bring ⅓ cup water and ⅔ cup sugar to a boil, then simmer for a couple of minutes before removing from heat.
- Coat Fresh Cranberries: Stir fresh cranberries into the hot syrup until evenly coated. Drain excess syrup off the berries.
- Sugar Coat Cranberries: Roll the syrup-coated cranberries in ½ cup sugar spread on a baking sheet, ensuring each berry is fully coated. Separate berries and let them dry on the tray.
- Prepare Buttercream: In a stand mixer with paddle attachment, beat ½ cup softened butter and ⅓ cup vegetable shortening until smooth.
- Add Extracts and Salt: Mix in vanilla, almond extracts, and salt until combined.
- Add Powdered Sugar and Cream: Beat in powdered sugar until smooth. Slowly add heavy cream and continue beating for 3 to 5 minutes until the frosting is light and fluffy.
- Assemble Cookies: Place frosting into a piping bag fitted with an extra-large round tip and pipe swirls onto cooled cookies, starting from the outer edge toward the center.
- Decorate: Top each frosted cookie with three sparkling sugared cranberries for a festive finish.
Notes
- You can use a food processor for chopping dried cranberries or do it by hand if preferred.
- If the dough is too sticky, chill longer or add a small amount of flour while rolling.
- Make sure cookies are completely cooled before frosting to prevent melting.
- Sugared cranberries can be dried at room temperature or in a low oven (around 200°F) for quicker drying if needed.
- For a stronger cranberry flavor, you may soak dried cranberries in lemon juice prior to chopping.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or freeze unfrosted cookies for longer storage.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
