Cranberry Cinnamon Cookies

Cranberry Cinnamon Cookies

14 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
yq214
Recipe by  yq214

“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!”

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Ingredients

Adjust Servings

Original recipe yields 60 cookies

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Directions

  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)

Rate This Recipe
Phyllis
12

Phyllis

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
8

Indiana Peggy

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.

mellycrens
6

mellycrens

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.

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 13.4 g
  • 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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