Cranberry Cinnamon Cookies

Cranberry Cinnamon Cookies

14
yq214 0

"I got this recipe from my aunt. It is amazingly good. It comes out perfect every time you bake it. You will be surprised how easy it is!"

Ingredients 1 h 25 m {{adjustedServings}} servings 86 cals

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Nutrition

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  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
  2. Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
  4. Bake in preheated oven until edges turn brown, about 10 minutes.
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Reviews 14

  1. 17 Ratings

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Phyllis
12/17/2007

I tried this recipe during this year's Christmas cookie baking marathon, and it's a simple, yummy cookie that's easy to put together. I found that a few hours in the fridge was easier than in the freezer (dough was easier to cut). I also rolled the dough into 3 - 4 rolls to make handling easier. I also tried a batch with dried blueberries, and those were good too. Mabye a little drizzle of icing across the cookies would make them even prettier. Thanks!

Indiana Peggy
11/23/2008

The edges of my cookies did not get brown, even after several extra minutes in the oven. But they are certainly hard, and VERY sweet. I think I'll have to dunk them in coffee, like biscotti. They're OK, but not what I thought they would be. Plain-looking, but certainly don't need extra sweetness by drizzling icing on them. Update: not as hard after spending the night in a closed container. Took them to a pitch-in and got lots of positive comments. I'm changing my rating from 3 to 4 stars and won't bake them as long next time.

Melissa Arenson
2/12/2008

This was a great recipe! I hate cookies that are too sweet, but the mix of sour cranberries and cinnamon made this recipe great. I only froze the dough for about 40 minutes and that still worked out though it was a bit sticky. Also, I hate doughy cookies so I cooked them the suggested time and then left them in and watched them until they were the texture I like. The first couple were good, but they were super hard the next day so I had to microwave them every time I wanted some. I would advise following the cook time and letting them sit to see how they harden. Mine looked raw, but I bet they woudl have hardened into perfection.