Cranberry Cookies
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Cranberry Cookies have quickly risen to the top of my favorite winter seasonal cookie list. The first, of course, is is the classic Snickerdoodle Cookie - I just can't resist those fluffy cinnamon cookies! I typically make cranberry cookies in January and February when the holidays have passed as Cranberry Sauce has its special place at the dinner table for holiday meals in November and December. Not to mention the bright red color from the cranberries is PERFECT for valentines treats!

Ingredients for Cranberry Cookies
Cranberries
Cranberries are the star of the show in this recipe. They are typically on jumbo sale in the winter as that is their harvest window. Be sure to stock up and freeze any unused bags to enjoy these cookies year round!
Eggs
There are no rising agents in this recipe. The whipped egg will not only act as a binder for our ingredients but will also add height to our cookie
Banana
One ripened banana allows us to cut back on the sugar for a more natural ingredient. And don't worry, the primary flavor in this cookie will be the cranberry. The bananana flavor is is very subtle.
Sugar
Can't have cookies with out sugar, need I say more?!
Butter
Softened butter is important for this recipe. It's okay if you forget to take it out ahead of time too! Just use a box grater like one of these. Grated butter will soften very quickly as your mixing ingredients in.
Vanilla Extract
Another cookie must have! These flavors will pair well with orange extract as well if your looking for something more adventurous to try!
Flour
I used all purpose flour for this Cranberry Cookie Recipe

Glazing is Optional !
These cookies are perfect on their own but if you want a little more RAZZLE DAZZLE, add a lemon glaze to the top! Lemon glazing on these Cranberry Cookies will elevate the presentation from home cooked cookie to Professional Valentines Day Treat for your Sweetie!

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