Easy Cranberry Cookie Recipe
Prep time
Cook time
Total time
Serves: 40-45 standard size cookies
  • 1 cup unsalted butter, at room temperature
  • 2 cups all-purpose flour (maida) (You can also make them half whole wheat and half All Purpose Flour)
  • ¼ teaspoon salt
  • ½ cup powdered sugar
  • 1 teaspoon vanilla essence or vanilla extract
  • ¼ cup dried cranberries, chopped
  1. In a large bowl, sift together the flour and salt.
  2. In another bowl, cream butter and sugar until light and fluffy.
  3. Mix in the flour mixture, vanilla and dried cranberries until just incorporated.
  4. Gather dough together and keep it in the bowl covered and refrigerate for about 20-30 minutes to chill. This will make it easier to roll and cut the cookies.
  5. Preheat oven to about 180 degrees C (~350F) . Line a baking tray with parchment paper or silicon mat.
  6. Roll out the dough to ¼ inch thickness. Cut the dough into desired shapes using a cookie cutter. Place on the prepared baking tray and keep in the refrigerator for about 10 minutes. This will help your cookie keep it's shape and not spread while baking.
  7. Bake the cookies for 10-12 minutes or until cookies turn lightly brown on sides.
  8. Remove from oven and let the cookies cool a few minutes on the baking sheet. They will be soft when you take them out of the oven. Transfer them to a wire rack to cool completely and then store in an airtight container.
  9. This dough also freezes well if you don’t wish to bake all of the cookies together.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/easy-cranberry-cookie-recipe/